Food and Beverage
Halloween candy binges can overload your gut microbiome – a gut doctor explains how to minimize spooking your helpful bacteria
Last Updated on March 11, 2026 by Daily News Staff
Christopher Damman, University of Washington
Each October, as the days shorten and the air grows crisp, millions of Americans prepare for the beloved – and often sugar-fueled – tradition of Halloween. From jack-o’-lanterns glowing on porches to costumes ranging from the whimsical to the gory, Halloween is a time of playful scares, childhood memories and, of course, candy.
But as the wrappers pile up and the sugar rush hits, there’s something far more sinister brewing beneath the surface: the negative effects of candy on your gut health.
Sugar and other ingredients in Halloween treats can cast a sickly spell on the trillions of microorganisms that reside in your gut, collectively known as the gut microbiome. As a gastroenterologist and gut microbiome researcher at the University of Washington School of Medicine, I have dedicated my career to decoding the cipher of how food affects this microbial community within your gut.
While no candy is truly healthy, some options are better for your gut than others. And there are ways you can help wake your gut from its sugar “spell” after holiday indulgence.
Gut-busting treats
What does all this candy do to your gut?
In a healthy state, your gut microbiome acts like a microbial factory. It digests nutrients your body can’t – such as fiber and colorful, health-conferring plant compounds called polyphenols – and produces important molecules called metabolites that protect against infection and support brain health. It also regulates metabolism, or the transformation of food into useful components that power and grow cells.
A balanced diet keeps your gut’s microbial cauldron churning smoothly. But the concentrated sugar, saturated fat and additives in candy can throw things into disarray by feeding inflammatory microbes that weaken your gut barrier – the protective lining that separates your microbiome from the rest of the body.
Once the gut barrier is breached, even friendly microbes can stir up inflammation, causing health issues ranging from overweight to obesity, infections to autoimmune disease, and mild cognitive impairment to Alzheimer’s.
Sugar and inflammation impair your microbiome’s ability to digest food and regulate metabolism. Instead of producing healthy byproducts – such as butyrate from fiber and urolithin A from polyphenols – candy lacking these nutrients may trick your system into storing more fat, providing less energy for your muscles and brain.
Too much candy can also affect your immune system. A healthy gut microbiome helps your immune system distinguish between friend and foe, reducing the risk of infections and autoimmune disorders. Sugar and inflammation undermine the microbiome’s role in training the immune system to distinguish between harmful invaders and harmless substances. Without a carefully calibrated immune system, your body may not effectively clear infections or may strongly react to its own cells.
Neurologically, excess sweets can also affect the gut-brain axis, the two-way communication between the gut and brain. A healthy microbiome normally produces neurotransmitters and metabolites, such as serotonin and butyrate, that influence mood and cognitive performance. Sugar and inflammation adversely affects the microbiome’s role in mental health and cognitive function, contributing to depression, anxiety and memory troubles.
The candy conundrum
Not all Halloween treats are created equal, especially when it comes to their nutritional value and effects on gut health. Sugar-coated nuts and fruit such as honey-roasted almonds and candy apples rank among the top, offering whole food benefits just beneath the sugary coating. Packed with fiber and polyphenols, they help support gut health and healthy metabolism.
On the opposite end of the spectrum are chewy treats such as candy corn, Skittles, Starbursts and Twizzlers. These sugar-laden confections are mostly made of high fructose corn syrup, saturated fat and additives. They can increase the unsavory bacterial species in your gut and lead to inflammation, making them one of the least healthy Halloween choices.
Chocolate-based candies, however, stand out as a more microbiome-friendly option. While varieties such as Twix, Three Musketeers and Milky Way contain only a small amount of chocolate, pure chocolate bars – especially dark chocolate – are rich in fiber and polyphenols. In moderation, dark chocolate with at least 80% to 85% cacao may even benefit your gut microbiome and mood by encouraging beneficial bacterial species to grow.
Chocolates with whole nuts, such as almonds or peanuts, offer a boost of fiber, protein and omega-3 fats, making them a healthier choice. Dark chocolate with nuts is best. But when sorting through Halloween treats, Peanut M&Ms, 100 Grands and Almond Joys may be better options over Rolos, Krackels and Crunches. Even candies with processed nuts, such as Reese’s Peanut Butter Cups and Butterfingers, retain small amounts of fiber and protein, making them preferable to nut-free options.
At the bottom of the list, along with chewy sugar candies, are pure sugar candies such as lollipops, Jolly Ranchers, gummies and Smarties. These sweets lack nutritional value, and their high sugar content can contribute to the growth of unhealthy bacteria in your gut microbiome.
In the end, all candies are high in sugar, which can be harmful when consumed in large quantities. Moderation and an otherwise balanced diet is key to enjoying Halloween treats.
Rebalancing after indulgence
If the microbiome is critical for health, and candy can disrupt its balance, how can you restore gut health after Halloween?
One simple strategy is focusing on the four F’s of food: fiber, phytochemicals, unsaturated fats and fermented foods. These food components can help support gut health.
Fiber-rich foods such as whole grains, nuts, seeds, beans, fruits and vegetables regulate digestion and nourish beneficial gut bacteria.
Polyphenol-rich foods such as dark chocolate, berries, red grapes, green tea and extra virgin olive oil help reduce inflammation and encourage the growth of healthy gut bacteria.
Unsaturated fats such as omega-3 fats, walnuts, chia seeds, flaxseed, avocados and fatty fish such as salmon can also support a healthy microbiome.
Fermented foods such as sauerkraut, kimchi, yogurt, kefir and miso help replenish beneficial bacteria and restore gut balance.
To make tracking your diet easier, consider using a food calculator to measure how well your meals align with the four F’s and microbiome friendly options. Like a virtual “spellbook,” an online tool can help ensure your food choices support your gut health and ward off the effects of sugar overload.
As my daughters often remind me, it’s perfectly fine to indulge every now and then in a few tricks and treats. But remember, moderation is key. With a balanced diet, you’ll keep your gut healthy and strong long after the Halloween season ends.
Christopher Damman, Associate Professor of Gastroenterology, School of Medicine, University of Washington
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Beverages
Dr Pepper Ice Cream Float Is Coming: Keurig Dr Pepper Teases 2027 Flavor Pipeline Ahead of NACS
Keurig Dr Pepper is already looking past the next season and into 2027. In a new announcement ahead of the National Association of Convenience Stores (NACS) Show, the beverage giant previewed a slate of new products designed to hit the biggest pressure points in today’s drink culture: nostalgia that still feels fresh, a louder energy category, and brand updates meant to keep icons like 7UP and Sunkist relevant on shelves and fountain lines.
For Food & Drink readers, the headline is simple: the “treat soda” era isn’t slowing down—and KDP is leaning into it with flavors that borrow from desserts, frozen cocktails, and childhood staples, often with Regular and Zero Sugar versions built in from day one.
Familiar Favorites, Reimagined (and Built for Zero Sugar)
KDP’s pitch is that younger consumers are experimenting across categories, but they still want the comfort of brands they grew up with. That’s showing up in 2027 as “classic, but remixed.”
Dr Pepper Ice Cream Float (Permanent)
The biggest new reveal is Dr Pepper Ice Cream Float, a flavor that blends the brand’s signature “23 flavors” with creamy vanilla ice cream notes, plus caramel and butterscotch.
- Launch timing: February 2027
- Where you’ll see it: cans and 20 oz. bottles first
- More formats later: fountain and frozen dispensed versions expected mid-year
It’s an important detail that this one is nationwide and permanent, not a limited-time test. That signals confidence that dessert-forward sodas are now a stable lane—not just a novelty.
7UP Miami Vice (Limited-Time)
KDP is also turning 7UP into a tropical, frozen-cocktail-inspired playground with 7UP Miami Vice, combining lime-lemon with strawberry daiquiri and piña colada flavors.
- Launch timing: June 2027
- Status: limited-time offering
7UP Shirley Temple (Holiday Return)
One of 7UP’s most successful recent platforms is coming back: 7UP Shirley Temple, featuring cherry and pomegranate.
- Launch timing: holiday season 2027
- What’s new: expanded immediate-consumption availability via a new 20 oz. package
Canada Dry Raspberry Lemonade (Seasonal Twist)
For spring, KDP is adding Canada Dry Raspberry Lemonade, mixing raspberry and lemonade flavors with the brand’s crisp profile.
- Launch timing: Spring 2027
Energy Gets Bigger (and More Collaborative)
KDP’s other major bet is energy. The company says innovation and limited-time drops are driving a large share of category growth, and it plans to distribute more than 25 new energy items in 2027 across owned brands and partners.
GHOST Energy: 7UP and A&W Become Permanent
GHOST—now positioned by KDP as a $1 billion retail brand—is making two 2026 limited releases permanent in 2027:
- GHOST Energy x 7UP
- GHOST Energy x A&W
New additions include:
- GHOST Energy Sour Strips Appleberry (green apple + strawberry), launching January
- GHOST Energy Blueberry Cream (blueberry + vanilla, “nostalgic yogurt-inspired”), as a limited-time release later in 2027
Bloom Energy: “Iconic Treats” Lineup
Bloom is going straight for the ice-cream-truck memory bank:
- Strawberry Shortie (October 2026)
- Cotton Candy (January 2027)
- Lemon Freezie (January 2027)
C4 Energy: Cereal’s Most Wanted Expands
C4 is expanding its zero-sugar Cereal’s Most Wanted lineup:
- Cocoa Loco in 16 oz cans (January 2027)
- New 8.4 oz mini cans for select flavors
The subtext here is clear: energy is increasingly behaving like soda—flavor-first, collectible, and built for repeat discovery.
Icon Brands Get Refreshed (7UP and Sunkist)
Not every innovation is a new flavor. KDP is also investing in renovations that keep legacy brands competitive.
- 7UP recently rolled out its biggest evolution in more than 15 years, including a more lime-forward formula and refreshed visual identity.
- Sunkist is slated for updated graphics and a refreshed recipe in Q1 2027, aiming for a more fruit-forward orange taste.
For convenience retailers—and for anyone watching the beverage aisle—these updates matter because they’re designed to improve “shelf pop” and keep familiar brands from feeling dated next to trendier newcomers.
What to Watch For (Food & Drink Angle)
If you’re tracking where mainstream beverage culture is going, KDP’s 2027 preview points to three big themes:
- Dessert and “treat” flavors are becoming everyday drinksFloat, cream, caramel, butterscotch—these are no longer seasonal one-offs.
- Zero Sugar is now the default, not the alternativeMany of these launches are planned in both Regular and Zero Sugar formats, which changes how quickly they can scale.
- Energy is turning into a flavor labCollaborations, limited-time drops, and nostalgic concepts are making energy behave like the most experimental part of the aisle.
Bottom Line
Keurig Dr Pepper’s early look at 2027 innovation reads like a map of where beverage demand is headed: familiar brands with a twist, more energy variety, and strategic refreshes that keep icons in the conversation. If Dr Pepper Ice Cream Float lands the way KDP expects, don’t be surprised if “dessert soda” becomes a year-round staple—especially in convenience stores where discovery drives the impulse buy.
Quick Launch Timeline (At a Glance)
- Oct 2026: Bloom Energy Strawberry Shortie
- Jan 2027: GHOST Energy Sour Strips Appleberry; Bloom Cotton Candy + Lemon Freezie; C4 Cereal’s Most Wanted expansion
- Feb 2027: Dr Pepper Ice Cream Float (permanent)
- Spring 2027: Canada Dry Raspberry Lemonade
- Mid-2027: Dr Pepper Ice Cream Float fountain + frozen formats
- June 2027: 7UP Miami Vice (limited-time)
- Holiday 2027: 7UP Shirley Temple return (with expanded 20 oz availability)
- Q1 2027: Sunkist refreshed graphics + recipe
Source (Press Release)
- Keurig Dr Pepper — “Keurig Dr Pepper Reveals 2027 Beverage Innovation Ahead of NACS Show” (PRNewswire, Oct. 5, 2026)
Related Links
- Keurig Dr Pepper corporate site: https://www.keurigdrpepper.com
- Keurig Dr Pepper on LinkedIn (for brand updates/announcements): https://www.linkedin.com/company/keurig-dr-pepper-inc-/
- NACS Show (event context): https://www.nacsshow.com
- Circana (referenced for data in the release): https://www.circana.com
(Feature Impact) Fall flavors and Halloween decorations make an ideal seasonal combination. These Cinnamon Spiced Ghost Cupcakes are the perfect example, with the warmth and sweetness of the cake offering a tasty base for piles of frightful frosting. All it takes to transform a swirl of white buttercream into a spooky ghost is a couple dots of food coloring, chocolate chips or another candy of choice.
They’re simple to make, easy to personalize and fun for all ages, whether you’re baking a tray for kids to decorate or bringing them to a Halloween party. Add sprinkles, a dusting of cinnamon or decorations that fit your theme.
Find more seasonal recipes to enjoy at Culinary.net.
Cinnamon Spiced Ghost Cupcakes
Recipe adapted from The Marble Kitchen
Prep time: 20 minutes
Cook time: 16 minutes
Servings: 12
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg, at room temperature
- 3/4 cup milk
- 1 teaspoon vanilla extract
Vanilla Buttercream Frosting:
- 1 cup unsalted butter, at room temperature
- 1/2 teaspoon salt
- 4 cups powdered sugar, sifted
- 3-5 tablespoons heavy cream, at room temperature
- 1 tablespoon vanilla extract
- black food dye or chocolate chips
- Preheat oven to 350 F and line cupcake pan with paper liners.
- In medium bowl, combine flour, baking powder, cinnamon and salt.
- Using electric or stand mixer, cream butter, sugar and brown sugar about 4 minutes on medium or medium-high speed until light and fluffy. Add egg, mixing well and scraping down bowl.
- In small bowl or measuring cup, whisk milk and vanilla. Set aside.
- Add 1/3 dry ingredient mixture to butter mixture and beat until combined. Add 1/2 milk mixture and mix well. Continue alternating dry and wet ingredients.
- Bake about 16 minutes, or until toothpick inserted in middle of cupcake comes out clean. Cool in pan 5 minutes then transfer to wire rack to cool completely before frosting.
- To make frosting: Using electric or stand mixer, beat butter and salt on medium-high speed 5 minutes, scraping down bowl halfway through.
- Reduce speed to low and add sugar 1/2 cup at a time, alternating with heavy cream until 3 tablespoons have been added. Stop occasionally to scrape down bowl. Once all sugar is in, add vanilla and beat on medium-low 1 minute until light and fluffy. If desired, add additional cream 1 teaspoon at a time until frosting reaches preferred consistency.
- Place buttercream in piping bag with large round tip. Pipe tall mounds of frosting on each cupcake in ghost shapes (wider on bottom, narrower on top). Add dots of black food dye or chocolate chips for eyes.
Photo courtesy of Unsplash
SOURCE:
Food and Beverage
Make Mealtime Easier with These Air Fryer Recipes
When busy weeknights begin to make dinners feel more like a race against the clock than a chance to slow down, families need meals that come together quickly without defaulting to takeout. Whether you’re cooking for a busy weeknight or simply looking to try something new, recipes like Air Fryer Butternut Squash and Chorizo Tacos and Air Fryer Chicken Katsu Bowls can help you get more from your air fryer.
(Feature Impact) When busy weeknights begin to make dinners feel more like a race against the clock than a chance to slow down, families need meals that come together quickly without defaulting to takeout. One solution may already be sitting on your counter: an air fryer.
Air fryers are now found in 7 of 10 American homes, according to new consumer research from the National Frozen and Refrigerated Foods Association, but consumers are still learning how to use them beyond dinner, despite nearly 9 in 10 owners saying they’d like to discover more ways to get the most from their air fryer.
Nearly two-thirds (65%) of air fryer users said the appliance is faster than their oven, making it a convenient solution for everything from quick breakfasts and lunches to snacks and weeknight dinners. With the added convenience encouraging users to eat at home more often, air fryers can also help stretch the family food budget.
If you’re looking to get more from your air fryer, start by thinking beyond dinner. Frequent users treat air fryers as an all-day essential, putting them to work for breakfast, quick lunches, after-school snacks and beyond. Look for frozen and refrigerated products that include air fryer directions on the packaging, such as frozen potatoes and vegetables, then visit Easy Home Meals for even more recipe inspiration.
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Whether you’re cooking for a busy weeknight or simply looking to try something new, recipes like Air Fryer Butternut Squash and Chorizo Tacos and Air Fryer Chicken Katsu Bowls can help you get more from your air fryer while bringing fresh flavors to the table.
For more air fryer recipes, tips and inspiration for every meal occasion, visit EasyHomeMeals.com.
Air Fryer Butternut Squash and Chorizo Tacos
Recipe courtesy of Easy Home Meals
Total time: 15-30 minutes
Servings: 1-4
- 1 pound fresh chorizo sausage links
- 1 pound frozen, diced butternut squash
- 1 tablespoon olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 12 flour tortillas (6 inches)
- 1/2 cup crumbled queso fresco
- 1/4 cup pickled red onions
- chopped fresh cilantro, for garnish
- Preheat air fryer to 400 F 5 minutes. Place chorizo and butternut squash in even layer in air fryer basket. Drizzle with olive oil and toss to coat. Season with salt and pepper, to taste. Air-fry 10-14 minutes, flipping sausage and butternut squash halfway through, until chorizo’s internal temperature reaches 160 F and vegetables are tender.
- Transfer sausage to cutting board. Cut into 1/4-inch slices. Top tortillas with sausage and butternut squash. Garnish with queso fresco, pickled red onions and cilantro.
Air Fryer Chicken Katsu Bowls
Recipe courtesy of Easy Home Meals
Total time: 15-30 minutes
Servings: 1-4
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 1 tablespoon molasses
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons sugar
- 1 clove garlic, finely grated
- 2 frozen, breaded chicken breast cutlets
- 1 bag (10.8 ounces) frozen California blend vegetables, such as broccoli, cauliflower and carrots
- 1 tablespoon olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 microwavable bag (8.5 ounces) jasmine rice, prepared and kept warm
- 1 cup shredded purple cabbage
- 1/2 cup shelled edamame
- toasted sesame seeds, for garnish
- chopped green onions, for garnish
- In small bowl, combine ketchup, Worcestershire sauce, molasses, soy sauce, sugar and garlic. Set aside.
- Preheat air-fryer to 400 F 5 minutes. Place chicken cutlets in even layer in air-fryer basket. Arrange vegetables in even layer around chicken cutlets. Drizzle vegetables with oil and season with salt and pepper, to taste. Cook 10-15 minutes, flipping cutlets halfway through, until lightly browned and crisp and vegetables are tender. Slice chicken cutlets.
- Divide prepared rice evenly between bowls. Top with chicken cutlets, vegetables, cabbage and edamame. Garnish with sesame seeds and green onions. Serve with ketchup mixture.
SOURCE:
National Frozen and Refrigerated Foods Association
