Smyth in Chicago has been named the best restaurant in North America by North America's 50 Best Restaurants, followed by Eight in Calgary and Restaurant Pearl Morissette in Lincoln, Ontario. The list includes 36 US restaurants and 14 Canadian restaurants, with New York's Atomix dropping from first place last year to seventh.

As part of its ongoing research into pricing power elasticity, Chipotle Mexican Grill has been testing a weekday-afternoon promotion featuring $2.50 tacos in select markets. The initiative is designed to gain insights into how price adjustments influence customer perceptions of value, especially in markets where pricing may be challenging, said CEO Scott Boatwright. The company will analyze consumer response to guide future pricing strategies.

New York has allocated $51 million for food assistance in the state budget, benefiting initiatives such as summer meal programs for students who rely on free school meals. No Kid Hungry, a key beneficiary, uses the funding for activities like staff hiring and program promotion.

Registered dietitian nutritionist Lauren Manaker and RD Roxana Ehsani pick berries as the top food for helping to reduce inflammation due to their high antioxidant content, including anthocyanins and vitamin C. They explain that these compounds help protect cells from damage and support gut health, which is crucial for controlling inflammation. They recommend consuming one to two cups of berries daily for optimal benefits, with blueberries, raspberries, strawberries, cranberries and blackberries offering unique anti-inflammatory properties.

The food ingredient industry is navigating a pivotal year, with the FDA seeking a uniform definition for ultra-processed foods, while California has already set a legal definition. The Non-GMO Project has introduced a Non-UPF Verified Standard, and consumer understanding of processed foods is improving. Efforts to phase out synthetic dyes have led to discussions about naturally sourced colors, with the FDA approving beetroot red and expanding the use of spirulina, though these moves have faced objections. Meanwhile, consumers using GLP-1 medications are spending less on food, which is impacting grocery and restaurant sales.

Non-dairy fermented foods caused 39 foodborne illness outbreaks in the US from 2011 to 2023, resulting in 509 illnesses, 132 hospitalizations and four deaths, according to a study by the FDA and CDC. The study, published in the Journal of Food Protection, highlights Clostridium botulinum and Salmonella enterica as the main pathogens, with Alaska reporting the most outbreaks.

McDonald's is testing hand-breaded chicken as part of a multi-year strategic plan to enhance its menu, service and restaurant design. The initiative aims to compete with fast-food chains such as Chick-fil-A and Raising Cane's, which already hand-bread chicken. Early tests in Malaysia and China have shown increased customer visits.

Austrian farmer Erich Stekovics has cultivated more than 7,000 varieties of tomatoes using a unique technique that involves no watering, staking or pruning. Stekovics starts seedlings in a greenhouse, hardening them by withholding water, then plants them in manure-rich soil and mulches with straw. "The tomato is one of the three most intelligent plants on the planet," Stekovics says. "It's been in existence for over 8,000 years and can be grown from Mexico to Siberia."