Kellogg's is the latest company to commit to the removal of artificial colors and flavors from its products. In the hopes it will help its plunging sales, Froot Loops and other unusually bright breakfast foods will undergo a makeover, with 90 percent of products being additive-free by next year. The change will be complete by 2018, so grab your neon cereals while you can. — Reuters
Dan Buettner has completed a study of the five areas in the world where people live the longest, in an attempt to determine if what they eat leads to a long life. The good news? It's not all kale and juice cleanses. Even better news? Bread, cooked food (as opposed to raw) and red wine all have the green light as far as Buettner is concerned. "A glass of wine is better than a glass of water with a Mediterranean meal," Buettner told The New York Times. Now that's a diet we can get behind. — The New York Times
We've all been there — staring at our six-hour old cup of joe, wondering if it's worth drinking unrefrigerated cream for the afternoon caffeine bump we so desperately need. The folks at Food52 got to the bottom of this daily risk vs. reward struggle and have spelled out exactly what we need to know about drinking old coffee, from change in flavor to potential for bacteria. Decide for yourself how badly you need that boost. — Food52
Why would one want to involve math with their breakfast? To create the perfect ratio of bagel to cream cheese and lox, of course. When you cut your bagel into a Mobius strip, it eliminates the overly doughy effect you get by merely slicing it in half. Sure, it adds a little more time to your morning routine, but the perfect bagel just might be worth it. — NPR The Salt
In 1910, people were probably not making kale salads and eating spoonfuls of cookie butter for dessert. But they sure did love their Hellmann's mayonnaise. This look back at trends through the decades gives an interesting glimpse into the food world before our time. Turns out they were doing the lemonade cleanse back in the '40s. — PureWow.
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