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7 Crazy Food Lawsuits From 2022
If you’ve been less than satisfied with a food product or a restaurant meal lately, you’re not alone. The problem has grown to be quite common. While some consumers simply toss out a few complaints and call it a day, others have resorted to more drastic legal measures to address their grievances.
Lawsuits against food and beverage companies have gone through the roof in recent years—peaking in 2021 with a total of over 300 class action lawsuits filed. Many of these cases hold a lot of legitimacy, addressing issues such as harmful materials found in products, untrue sustainability claims, or false advertising. No, you can’t call a product “100% Natural” if it’s chock full of preservatives and artificial sweeteners.
So yes, many of these litigious claims prove to have validity. But there are always a select few that are rather gratuitous and, in some cases, downright bizarre. We all remember the woman who sued McDonald’s for coffee that was “too hot,” or when Kellogg’s faced a lawsuit for its fruitless Froot Loops.
Here are some of the craziest lawsuits brought against food companies in 2022.
Time is certainly a valuable asset—but is a couple of extra minutes worth $5 million? According to Florida consumer Amanda Ramirez, the answer is yes. Ramirez filed a class action lawsuit against Kraft Heinz in November, claiming that the company’s Velveeta Shells & Cheese takes longer than its advertised 3.5 minutes to make. The lawsuit makes the argument that this allotted time only covers the step of microwaving the product, and other actions like opening the package and mixing together water and cheese sauce are not factored in.
In response, a Kraft Heinz spokesperson told CNN“We are aware of this frivolous lawsuit and will strongly defend against the allegations in the complaint.”
You may recall a lawsuit revolving around Barilla pasta and its non-Italian origins. Well, another very similar case popped up around the same time focused on the Texas Pete hot sauce brand.
Contrary to its name, the hot sauce is not made in the Lone Star state. It is actually crafted in Winston-Salem, NC—a fact which California resident Philip White was shocked to learn and which ultimately prompted the class action lawsuit. White says that despite the hot sauces’ Texas-style images, which include the white star from the state’s flag and a cowboy, “there is surprisingly nothing Texas about them,” and he wouldn’t have purchased the product if he had known its true origin.
While White appears to be tricked by the brand’s name and appearance, the company’s website does explain the inception of Texas Pete in detail and clearly states that its actual home is, and always has been, North Carolina. A quick peek at the product’s back label also reveals it is from North Carolina.
Accurate wording is everything when it comes to advertisements—a lesson that the snack company Blue Diamond was faced with earlier this year. One customer, Margo Clark of Chicago, was outraged that the company’s Smokehouse flavored almonds were in fact not produced in a smokehouse. According to Clark, since the almonds are not made through the process of using actual smoke, and instead simply include a “natural hickory smoke flavor,” they are not worthy of the name.
The filing goes on to mention that the almonds’ orange and red-colored container is misleading as it is “evocative of the colors of fire.” And, the complaint additionally argues that “foods that are not made in a smokehouse should contain a prominent statement such as ‘with added smoke flavor,’ ‘smoke-flavored’ or with ‘natural smoke flavor.'” This is certainly one consumer who is nuts about their nuts!
We’ve all fallen victim to something (or someone) that looks better in a picture than it does in person. And burgers are no exception. In a lawsuit filed earlier this year, New Yorker Justin Chimienti alleged that big burger chains McDonald’s and Wendy’s misrepresented their products—including popular burgers like The Baconator and the Big Mac—in advertisements.
The claim asserts that these companies photograph their products when the meat is not yet fully cooked, making them look up to 15-20% larger than in real life—a tactic which is “unfair and financially damaging” according to the plaintiff.
This case followed closely after a similar one against Burger King, putting all three of America’s top burger chains in hot water this year.
Multiple lawsuits have been filed in recent years against Kellogg’s Frosted Strawberry Pop-Tarts and their disheartening lack of real strawberries. Consumers have taken issue with the toaster pastries of other flavors as well, such as apples and pears, which they claim to be inferior to strawberries
What Makes Authentic Mexican Food Truly Authentic?
There’s a reason people search for authentic Mexican food when they crave something meaningful, flavorful, and real. It’s not just about spices or presentation. Authenticity is rooted in tradition, in the way ingredients are treated, the stories behind each preparation, and the cultural memory carried from kitchen to kitchen. When a dish feels like it could have been served at a family table in Mexico, that’s when it’s truly authentic.
Mexican cuisine is an inheritance: flavors, techniques, and rituals passed down through generations. And tacos, perhaps the most beloved of all Mexican foods, are one of the clearest expressions of this heritage.
The Foundation: Ingredients That Tell a Story
At the heart of traditional Mexican cooking is respect for ingredients. One of the most essential examples is the tortilla.
For centuries, corn has been a staple of Mexican life. But it becomes something extraordinary through nixtamalization, an ancient process of cooking and soaking corn in an alkaline solution. This unlocks flavor, improves nutrition, and gives fresh tortillas their tender texture and deep aroma. This difference sets the tone for everything built on top of it.
Then, we have the salsas. Salsa is not just a topping: it is part of the flavor structure of the dish. And in an authentic taquería, salsas are prepared each morning using ingredients that speak for themselves: roasted tomatoes, chiles, onions, cilantro, and lime.
There is no one “true” salsa. Each recipe reflects a region, a family, or even a specific cook’s personality.
Tacos: A Clear Example of Authentic Mexican Food
Tacos are one of the most expressive examples of Mexican culinary tradition because they carry the identity of the regions where they originate. Each style reflects a different landscape, history, and technique, and that’s what makes them truly meaningful. There is no single “right” taco; the variety itself is part of the culture.
Take tacos al pastor, for example, come from a blend of indigenous and Middle Eastern influences: pork marinated with spices and chiles, slow-roasted on the trompo, and carved into thin, tender layers. Suadero, on the other hand, offers a silky, savory texture achieved through careful searing and simmering. And carnitas are a celebration of patience, cooked slowly so the meat develops both juicy softness and crispy edges.
Each style reflects the community that created it: their ingredients, their celebrations, their everyday life. The way these tacos are prepared tells stories that have been passed from one cook to another, from one generation to the next.
Why Authentic Flavor Matters
Authentic Mexican flavor isn’t defined by intensity or complexity, but by care. It comes from taking the time to marinate al pastor overnight, from allowing carnitas to simmer gently until they reach just the right texture, from watching suadero closely to ensure it stays tender and rich. These methods aren’t shortcuts or quick conveniences: they are traditions preserved because they produce flavor that feels complete.
Authentic vs. Americanized Mexican Food
Across the United States, many restaurants adapt Mexican dishes to fit mainstream expectations, often adding more cheese, thicker tortillas, or heavier sauces. While these versions can be enjoyable, they tend to flatten the delicate balance that defines traditional Mexican cooking.
Authentic Mexican cuisine respects contrast:
- the acidity of lime,
- the freshness of cilantro and raw onion,
- the heat and complexity of real chiles,
- and the texture of a well-made tortilla that supports the filling.
When these elements are balanced, the dish feels connected to where it comes from. It reflects history, place, and memory. That’s the difference between a taco that simply fills you and one that truly resonates.
Preserving Tradition, One Taco at a Time
Restaurants that stay committed to these practices help keep cultural heritage alive. They honor recipes that have traveled through family kitchens and street stands. They value hospitality as part of the meal.
Authentic Mexican food is not just about flavor; it’s about continuity. It’s about remembering where we come from and sharing that memory with others.
‘Irate’ restaurant worker pulls gun on employees
An Upstate restaurant worker who found out his schedule had changed got rate Monday morning and pulled a gun on the other employees, sparking a school lockdown, police said. Anderson Police Chief Jim Stewart released the police report showing Gary Lamar Brown, 44, of Anderson , was charged with simple assault, second-degree assault and battery, three counts of pointing a firearm at another person and unlawful carry of a weapon. The report said police responded about 9:45 am to a call about a hostile employee who had pulled a gun on other employees at Mission Grill on Greenville Street. The report said Brown was mad because his work hours had been cut, according to employees. Employees told police Brown started scaring and threatening other employees before he left the store. Brown came back to the store 20 minutes later and was told, because of his behavior earlier in the morning, he was fired, the general manager said. That’s when Brown became angry, pulled a pistol from his waist and started ed threatened everyone, the report said. The general manager told police he had just come out of the restroom when he heard a loud argument in the dining room and saw Brown pointing a gun at other employees. Brown hit one of the employees in the back of the head with the pistol, according to the report. Brown also threw a laptop at them as well as damaging a light above the counter the employees were standing behind, according to the report. The general manager said he went to his car and got his concealed carry handgun and that he and another employee blocked Brown from the rest of the employees. The hurt employee continued talking to Brown while the general manager helped get the other employees to the back freezer , according to the report. Brown left the restaurant on a bicycle and was later arrested at his home on Babb Street, according to the report. McCants Middle School was put on lockdown, according to the report. According to Kyle Newton, with Anderson School District 5, several other schools were put on into a “holding pattern” during the incident. The employee hit with the gun was checked out by emergency medical services but was not taken to the hospital, the report said. Investigators said the whole incident inside the restaurant was captured on security video.
ANDERSON, SC —
… Read More An Upstate restaurant worker who found out his schedule had changed got rate Monday morning and pulled a gun on the other employees, sparking a school lockdown, police said.
Anderson Police Chief Jim Stewart released the police report showing Gary Lamar Brown, 44, of Anderson, was charged with simple assault, second-degree assault and battery, three counts of pointing a firearm at another person and unlawful carry of a weapon.
The report said police respondents about 9:45 am to a call about a hostile employee who had pulled a gun on other employees at Mission Grill on Greenville Street.
The report said Brown was mad because his work hours had been cut, according to employees.
Employees told police Brown started scaring and threatening other employees before he left the store.
Brown came back to the store 20 minutes later and was told, because of his behavior earlier in the morning, he was fired, the general manager said.
That’s when Brown became angry, pulled a pistol from his waist and started threatening everyone, the report said.
The general manager told police he had just come out of the restroom when he heard a loud argument in the dining room and saw Brown pointing a gun at other employees.
Brown hit one of the employees in the back of the head with the gun, according to the report.
Brown also threw a laptop at them as well as damaging a light above the counter the employees were standing behind, according to the report.
The general manager said he went to his car and got his concealed carry handgun and that he and another employee blocked Brown from the rest of the employees.
The hurt employee continued talking to Brown while the general manager helped get the other employees to the back freezer, according to the report.
Brown left the restaurant on a bicycle and was later arrested at his home on Babb Street, according to the report.
McCants Middle School was put on lockdown, according to the report.
According to Kyle Newton, with Anderson School District 5, several other schools were put on into a “holding pattern” during the incident.
The employee hit with the gun was checked out by emergency medical services but was not taken to the hospital, the report said.
Investigators said the whole incident inside the restaurant was captured on security video.