Food Tank

What makes a food “functional”and how much can it really do for our health?

Functional foods contain naturally occurring or added compounds that may provide benefits beyond basic nutrition. Think oats rich in soluble fiber, fermented foods with probiotics, fatty fish high in omega-3s, or foods fortified with vitamins and minerals.
But experts caution that no single food is a cure-all. Marketing can create a health halo, access remains unequal, and regulations vary widely around the world.

In the latest installment of “Food Tank Explains,” we break down the history, science, promises, and limitations of functional foods—and why stronger evidence and clearer standards are still needed.

Read more: https://foodtank.com/news/2026/07/food-tank-explains-functional-foods/

USDA is considering a proposal to increase line speeds in pork and poultry processing plants, arguing the change could lower costs, improve efficiency, and strengthen the supply chain.

But worker advocates, labor groups, and policymakers are warning that faster slaughterhouse lines could put workers at even greater risk of injury, while raising concerns about food safety, animal welfare, and rural communities.

Read more: https://foodtank.com/news/2026/07/worker-advocates-challenge-usda-proposal-for-faster-slaughterhouse-lines/