Business Bites: Rocket fuel in everyday foods launches renewed safety concerns

The food safety hits just keep coming. According to Consumer Reports, perchlorate, a chemical produced through electrolysis that happens to be a key ingredient in rocket fuel, has been found in tons of different human foods, from crops to dairy. To the surprise of absolutely no one, consumption of this chemical has been linked to health issues such as thyroid problems. So, don’t drink rocket fuel. Good for rockets, bad for you.

In other, similarly terrifying news, Cocoa Puffs is on the receiving end of a class action lawsuit alleging high levels of lead. This comes two weeks after lead and cadmium were found in many chocolate products. But, on a more positive note, corn bran may reduce dangerous cholesterol levels without causing a stomach ache. At this point, I’ll take whatever good news I can get.

Consumer Reports finds rocket fuel in food

Get ready to “blast off” into a full-blown anxiety attack. Consumer Reports has revealed that perchlorate, a chemical commonly found in rocket fuel and other things that explode, has contaminated various foods, including fruits, vegetables, dairy and meats. Strangely, fast food contained lower amounts than fresh produce, meaning my mother has finally been proven wrong about what constitutes a “healthy” diet.

In Consumer Reports’ analysis of 196 samples, 67% contained measurable levels of perchlorate, with concentrations ranging from two to 79 parts per billion. Although none of these levels are acutely dangerous, cumulative consumption could become hazardous. Even worse, the highest levels were found in foods for children and babies.

The U.S. Environmental Protection Agency (EPA) has been dragging its feet for years on setting safe exposure thresholds, because you can never be too cautious about telling the people you protect to stop eating poison. That said, get ready for a shift in requirements: The Natural Resources Defense Council and a U.S. Court of Appeals panel are pulling EPA kicking and screaming into the present, so perchlorate safety limits should arrive by Nov. 21, 2025. Just in time.

Lawsuits accuse Cocoa Puffs of containing lead

Perhaps we should start compiling a list of foods that don’t contain deadly contaminants — it would probably be shorter and easier to manage.

Remember last week, when I reported on high levels of heavy metals in cocoa products? Well, the class-action lawsuits from these findings have begun, and Cocoa Puffs is up first. A pair of plaintiffs claim that the popular breakfast cereal, made by General Mills, may contain high levels of lead — or rather, that consumers may be at increased risk of lead exposure because they typically eat more than the recommended amount. At what point does consumer health become the consumer’s responsibility? I may have to side with the defendant on this one; still, I doubt I’ll buy a box of Cocoa Puffs anytime soon, and brands should be aware of the potential hidden costs of formulating with chocolate.

New research suggests corn bran better for heart health

A four-week randomized crossover clinical trial published in The Journal of Nutrition revealed that switching from refined corn flour to corn bran-enriched flour reduced low-density lipoprotein (LDL) cholesterol by 5% to 13.3% among 70% of participants with mild to moderately elevated cholesterol levels. The study, partially funded by the North American Millers’ Association’s Corn Division, which I presume also funds dad jokes like this one, compared whole grain cornmeal, refined cornmeal and a blend of refined cornmeal with corn bran. Participants consumed baked goods made with these flours (rather than simply eating it by the spoonful, which I think would’ve been more scientific) without altering their overall grain intake. While this change improved cholesterol, it did not significantly affect gut microbiota or cause digestive discomfort, underscoring the potential benefits of incorporating corn bran into heart-healthy formulations.

Diamond Brew coffee delivers “brewless” barista experience

Douglas Yu, founder and CEO of Diamond Brew, believes the U.S. is ready for Brewless coffee. According to a press release, Diamond Brew’s new offerings deliver “barista-quality coffee” without the need for traditional brewing equipment. In short, Yu has elevated instant coffee to a luxury experience through a dedication to quality.  

“Traditional instant coffee is manufactured through a spray-drying process that essentially evaporates coffee liquid with extremely hot, dry air to create fine powder,” Yu explained. “This process, however, also eliminates the original coffee’s finest aromas and flavors, as well as [most of] its caffeine content … which is why instant coffee hasn’t become desirable to most consumers, despite its convenience.”

Each hexagonal pod of Diamond Brew contains 160 mg of caffeine and uses high-quality beans sourced globally to ensure a rich flavor. The goal? “To create a hassle-free, mess-free experience for coffee lovers who don’t necessarily want to grind the beans, brew, wait and clean the coffee residue afterwards,” Yu said. “Or spend $6 or $7 at a coffee shop.”

Nestlé boosts regenerative agriculture with honey for coffee

In 2021, the average American consumed 1.9 pounds of sweet bee barf, according to data from the U.S. Department of Agriculture. Now, Nestlé is hoping to capitalize on the trend with its new Nespresso Bloom line, featuring Coffee Blossom Honey and Coffee Blossom Honey Syrup, both sourced from the same coffee plants used in Nespresso’s Master Origins Colombia capsules. Developed through a partnership between Nestlé’s R+D Accelerator in Switzerland and the Nespresso AAA Sustainable Quality Program, these products represent a renewed focus on regenerative agricultural practices and feature floral, caramel and vanilla flavors, ideal for coffee-based beverages.