Concerns that ingredients used by food manufacturers can contribute to chronic illness first emerged in the 1970s and 1980s, when research began linking processed food consumption to increasing rates of obesity, type 2 diabetes and cardiovascular disease. The term “ultraprocessed food” dates back to the 1980s and was used to describe convenience foods and snacks that contained high amounts of additives and had low nutritional value. As research on the health effects of ultraprocessed foods began to build, experts in public health and the food industry have debated the meaning of the term. Increasingly, researchers are settling on defining ultraprocessed foods based on a
framework called the Nova Food Classification System, created in 2009 by nutrition researchers in Brazil. The framework assigns foods to one of four groups based on the level of processing they undergo:
Group 1 – Unprocessed or minimally processed foods: This category includes raw fruits, vegetables and meats that may be cleaned, frozen or fermented but remain close to their natural state.
Group 2 – Processed culinary ingredients: Think salt, sugar, oils and other ingredients extracted from nature and used to cook and flavor foods.
Group 3 – Processed foods: Foods in this category are made by adding ingredients like salt or sugar to Group 1 items — for example, canned vegetables or cheese.
Group 4 – Ultraprocessed foods: These are mostly foods that contain ingredients not found in a typical kitchen, such as hydrogenated oils, modified starches, flavor enhancers, color additives and preservatives. Examples include chips, sodas, candy bars and many frozen meals, which are designed to be hyper-palatable and often nutrient-poor.
What does research say about ultraprocessed foods?
How does the MAHA report fit with current dietary guidelines?
The report echoes key themes of the 2020–2025 Dietary Guidelines for Americans, a document jointly published by the Departments of Agriculture and Health and Human Services every five years.
Both the MAHA report and the federal guidelines encourage the consumption of nutrient-dense, whole foods. One critical difference between them is that the 2020-2025 dietary guidelines make no mention of ultraprocessed foods. Some public health experts have noted that this omission may reflect food industry influence.
What happens next?
Kennedy has stated that a follow-up report outlining a strategy and potential policy reforms for addressing childhood chronic illness will be released in mid-August 2025. However, change is unlikely to be straightforward. Ultraprocessed foods represent a significant industry, and policies that challenge their prominence may encounter resistance from influential commercial interests. For decades, U.S. agricultural subsidies, food policy and consumers have supported the mass production and consumption of ultraprocessed foods. Reversing their overconsumption will require structural shifts in how food is produced, distributed and consumed in the U.S.Paul Dawson, Professor of Food Science, Clemson University This article is republished from The Conversation under a Creative Commons license. Read the original article.
STM Daily News is a vibrant news blog dedicated to sharing the brighter side of human experiences. Emphasizing positive, uplifting stories, the site focuses on delivering inspiring, informative, and well-researched content. With a commitment to accurate, fair, and responsible journalism, STM Daily News aims to foster a community of readers passionate about positive change and engaged in meaningful conversations. Join the movement and explore stories that celebrate the positive impacts shaping our world.
Red Bull Reveals the New Red Bull® Spring Edition Cherry Sakura
Red Bull has launched the limited-time Spring Edition Cherry Sakura, a seasonal flavor available nationwide in both sugar and sugar-free options. This new variant features a bright profile of cherry, cherry blossom, and a hint of almond. With 80mg of caffeine per 8.4 fl oz can, it aims to capture spring’s vibrant energy.
Red Bull is leaning into spring vibes in a big way.
In a Feb. 23, 2026 announcement out of Santa Monica, the brand revealed Red Bull Spring Edition Cherry Sakura—a limited-time flavor designed to match the season’s “let’s get outside” energy. The release is available nationwide now, and it’s coming in two options: with sugar and sugar-free.Red Bull Spring Edition Cherry Sakura
Red Bull also emphasized that Spring Edition Cherry Sakura contains the same functional ingredients as Red Bull Energy Drink, with the difference being the limited-time taste.
For caffeine context, the company says one 8.4 fl oz can contains 80mg of caffeine, which it compares to about the same amount as a home-brewed cup of coffee.
If spring flavors are your thing—or you’re just ready for something new in the energy drink lineup—Red Bull Spring Edition Cherry Sakura is officially in the wild. It’s nationwide, it’s limited, and it’s available with sugar or sugar-free, so you can pick your lane and stock up before it disappears.
Our Lifestyle section on STM Daily News is a hub of inspiration and practical information, offering a range of articles that touch on various aspects of daily life. From tips on family finances to guides for maintaining health and wellness, we strive to empower our readers with knowledge and resources to enhance their lifestyles. Whether you’re seeking outdoor activity ideas, fashion trends, or travel recommendations, our lifestyle section has got you covered. Visit us today at https://stmdailynews.com/category/lifestyle/ and embark on a journey of discovery and self-improvement.
Last Updated on March 12, 2026 by Daily News StaffThe Classic: Ooey-gooey and timeless
Grilled cheese is one of those rare foods that feels universal: it’s quick, comforting, kid-friendly, and endlessly customizable. You can argue bread (sourdough vs. white), spreads (butter vs. mayo), and fillings (tomato? bacon? pickles?), but there’s one truth most grilled-cheese fans agree on: the cheese is what makes the sandwich.
That’s the idea behind Borden® Cheese’s newest national campaign — a nationwide search to crown “America’s Favorite Grilled Cheese.” And yes, there’s a delicious incentive: every vote is also an entry for a chance to win free Borden Cheese for a year (plus kitchen supplies to keep the melt-magic going).
How the “America’s Favorite Grilled Cheese” vote works
From now through March 24, 2026, fans can head to WinFreeBordenCheese.com to vote for one of four grilled cheese contenders.
Here’s the fun part: each vote doubles as a sweepstakes entry for the grand prize — a full year’s supply of Borden Cheese and kitchen supplies.
Borden is also offering 100 instant-win swag packs, which include Borden coupons and branded merch designed to “level up” your sandwich game.
This campaign is also the kickoff to a bigger series of sandwich celebrations leading up to National Grilled Cheese Day on April 12, 2026.
Meet the contenders: four very different takes on grilled cheese
Borden isn’t just putting one “standard” grilled cheese up against another. The four options are meant to represent a range — from classic comfort to trend-driven flavor combos.
1) The Classic
The timeless, ooey-gooey grilled cheese built with Borden American and Extra Sharp Melts on buttery white bread.
If you’re a purist, this is the lane.
2) The Spicy Big Dill
Pickles are having a moment in 2026, and this sandwich leans all the way in: Borden American Singlesand Provolone Slices paired with hot and spicy dill pickles, whipped cream cheese, and ranch seasoning.
Advertisement
It’s tangy, spicy, creamy, crunchy — and built for trend-watchers.
3) The Crispy Onion & BBQ
A savory, texture-forward option featuring Borden Swiss Slices, crispy fried onion strings, and a tangy BBQ sauce kick.
If you like your grilled cheese with a little “cookout energy,” this one’s calling.
4) The Mad Scientist
This is the wildcard: a grilled cheese where the bread is replaced with cheesy waffles, filled with “cheese upon cheese.”
It’s playful, over-the-top, and basically designed for anyone who believes moderation is overrated.
The bigger tease: “Borden’s Grilled Cheese of the Year”
While the public vote will determine “America’s Favorite Grilled Cheese,” Borden is also building anticipation for something else: its first-ever “Grilled Cheese of the Year.”
The brand says the final recipe will be informed by culinary trends, consumer cravings, and — of course — cheese, but the details are still under wraps. The reveal is expected as part of the lead-up to National Grilled Cheese Day (April 12).
In other words: the vote is the appetizer.
The Spicy Big Dill: Hot and spicy dill pickles and cool ranch seasoning
The Mad Scientist: Replaces bread with cheesy waffles
The Crispy Onion & BBQ: Crispy fried onion strings and tangy BBQ sauce
The Classic: Ooey-gooey and timeless
The Classic: Ooey-gooey and timeless
Why Borden is leaning into grilled cheese right now
Borden® Cheese has long positioned itself as a family-friendly staple — made with real milk and owned by American dairy farm families. With more than 25 distinct flavors and types, the brand is using this campaign to remind shoppers that grilled cheese isn’t just a childhood throwback; it’s a flexible, modern comfort food that can move with trends.
As Jenny Mehlman, Senior Director of Marketing, Cheese, Taste & Flavors at Dairy Farmers of America, put it: Borden is kicking off National Grilled Cheese Day early with a national call to help name “America’s Favorite,” and continuing the celebration by declaring its first-ever “Grilled Cheese of the Year.”
Want in? Here’s where to vote
If you want to weigh in (and potentially score a year of free cheese), you can vote now through March 24, 2026 at:
Whether you’re Team Classic, Team Pickle, Team BBQ, or Team Mad Scientist, this is one of those low-effort, high-reward food votes that’s actually fun.
Quick takeaway
Borden® Cheese is officially turning grilled cheese season into an event — with a national vote, instant-win swag, and a grand prize that’s basically a dairy lover’s dream.
Now the only real question is: which contender are you voting for?
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Going green for St. Patrick’s Day can stretch beyond beer, clothes and decor – it can even make its way to the dessert table. With a classic recipe and a dash of green food coloring, these Luck O’ the Irish Cupcakes offer a sweet-tooth-satisfying bite as you gather friends and family for the festivities.
(Feature Impact) Going green for St. Patrick’s Day can stretch beyond beer, clothes and decor – it can even make its way to the dessert table. With a classic recipe and a dash of green food coloring, these Luck O’ the Irish Cupcakes offer a sweet-tooth-satisfying bite as you gather friends and family for the festivities.
Find more holiday-worthy nibbles and noshes throughout the year at Culinary.net.
To make cupcakes: Preheat oven to 350 F and arrange rack in center of oven. Line 12-cup muffin tin with paper liners. In medium bowl, whisk flour, baking powder, baking soda and salt.
In large bowl, using handheld mixer on medium-high speed, beat granulated sugar and butter until light and fluffy, 3-4 minutes. Add egg whites and vanilla; beat until smooth, about 2 minutes. Add sour cream and beat until combined.
Add half of dry ingredients to wet ingredients. Beat on low until incorporated. Add milk and beat to combine. Add remaining dry ingredients and beat until combined.
Add batter to liners until three-quarters full. Bake 19-22 minutes, until slightly golden on top.
Remove cupcakes from pan and cool completely.
To make frosting: In large bowl, using handheld mixer on medium-high speed, beat butter until fluffy. Add powdered sugar and beat until combined. Add heavy cream, vanilla and salt; beat until combined. Mix in green food coloring.
Transfer frosting to piping bag and pipe frosting onto cupcakes.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
PickleRage is opening its first South Carolina indoor pickleball club in North Charleston on March 6-7, 2026. The launch features a two-day celebration with open play, clinics, and community activities. The climate-controlled facility aims to enhance year-round pickleball accessibility for players of all skill levels.
Paul Dawson, Professor of Food Science, Clemson University This article is republished from The Conversation under a Creative Commons license. Read the original article.
