YouTube’s most subscribed person MrBeast has launched his chocolate bar range, Feastables in the UK. The 25-year-old's products have been on sale in America since January last year before bringing them across the pond with retailers ASDA and SPAR stocking the sweet treats. Some of the flavours from the range include Crunch, Deez Nutz, Milk Chocolate and Original Chocolate. Sign up to our free Indy100 weekly newsletter The chocolate bars are made from just five ingredients including organic cocoa and milk from grass-fed cows, to "change the way you snack". In a post to Twitter, MrBeast - real name Jimmy Donaldson - shared his excitement at the news of his Feastables flying off the shelves. "Feastables launched in the UK 10 days ago but every day before I can tweet about it the stores sell out. Trying to get more over!!! Y’all are crazy," he wrote. With a fanbase of 166 million subscribers on YouTube, it has been predicted that MrBeast's Feastables will be as in demand as Logan Paul and KSI's Prime drink where the product constantly sold out. Due to demand, it led to fans of the YouTubers spending thousands on getting their hands on the energy drink through third-party sellers. Now, those third-party sellers are already popping up online via Amazon and Facebook Marketplace putting bars of the chocolate up for sale. Feastables have been available to purchase in ASDA since July 9, and SPAR launched the products in stores on July 10th with the 60kg bars in Crunch, Deez Nutz, Milk Chocolate and Original Chocolate bars being priced from £2 to £2.49 each. Previously, Donaldson’s virtual restaurant brand Beast Burger back in 2020 so this isn't the first time he is entering the food market. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

The restaurant industry is ever-evolving and continuously bringing in new changes to menus to suit its demographic. Certain tricks in their menus allow restaurants to subtly nudge customers into enjoying a fuller dining experience, consequently increasing their spending. Sign up for our free Indy100 weekly newsletter To help diners avoid falling for these tricks, an expert at Menu Price lifted the lid on the sneaky tricks that encourage people to spend and consume more: Value menus Restaurants introduce value menus with meals of different price points. The restaurant hopes that it will motivate customers to opt for the priciest range of the value menu, which has more options, or to bypass the value menu entirely due to its limited options. This strategy ultimately translates into increased profitability. "If a restaurant's value menu features items like burgers, pizza, and spaghetti, but your preference leans towards a steak, you'll find yourself ordering the steak at its regular cost, bypassing the value menu. This scenario directly contributes to a higher profit for the restaurant," says a Menu Price expert. Emphasis on certain menu items Restaurants strategically highlight specific dishes, often those with higher profit margins, drawing customer attention to these preferred items through menu placement and design cues. The use of colour Warm hues like red and yellow can trigger hunger, while cooler shades like blue make meals seem more refreshing. Strategically deploying these colours in their menus helps restaurants subtly sway customer choices. Photographs used sparingly To maintain a sophisticated aesthetic, restaurants use photographs sparingly, only emphasising selected dishes, making them more appealing to the eye and tastebuds alike. Descriptive language Vivid descriptions of dishes can create a compelling image in customers' minds, making the menu items more appealing and increasing the likelihood of ordering. Avoiding currency symbols Menus without currency symbols can encourage higher spending, as prices appear less intimidating. "Keep a close eye on prices, even when restaurants fail to integrate dollar signs. This can help you avoid paying more than you want for a meal," the expert said. Anchor items Restaurants place some of their most expensive items next to even more costly options. The Menu Price expert added: "When customers see a pricey dish positioned next to an even more expensive option, they are more likely to perceive the less costly of the two as a 'better deal." Use of boxes Boxes and borders draw attention to specific items, creating a visual 'stage' that makes these dishes stand out. "This technique is often applied to high-profit items, specials, or unique offerings," they said. Keeping portion sizes secret Restaurants offer full or half salads or sandwiches without revealing the portion sizes. Despite any clear explanation, consumers assume that half sizes are overpriced and the full size is more cost-effective. "Customers perceive they are getting a better deal without even knowing the real serving size of the food options." Difficult-to-read font Using complex fonts in menus can slow customers' reading, promoting more profound engagement with dish descriptions. This added interaction can enhance dishes' perceived worth and exclusivity, thereby subtly inspiring a readiness to spend more. Remain vigilant during your next dining experience and see how many of these subtle tricks you can spot and how much money you can save on your meal. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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BBC newsreader George Alagiah has died at 67 after being diagnosed with bowel cancer. Bowel cancer is the fourth most common cancer in the UK and leads to around 16,800 deaths every year. More than nine out of 10 cases of bowel cancer develop in older adults over the age of 50, and nearly six in 10 are in people aged 70 or older. Alagiah was first diagnosed with stage four (advanced) bowel cancer in 2014. By the age of 66, it had spread to his lungs, liver, spine and lymph nodes. The three main symptoms of bowel cancer are having persistent blood in the stools, an ongoing change in bowel habit (such as needing to go more often or suffering the runs) and persistent lower abdominal pain, bloating or discomfort. A loss of appetite may also occur, or somebody may suffer significant, unintentional weight loss. Several things are known to increase the risk of bowel cancer, though they cannot explain every case. These include a diet high in red or processed meats and low in fibre, being overweight or obese, not taking enough exercise and drinking too much alcohol. Being a smoker and having a family history of the disease can also push up the risk. Some people also have an increased risk of bowel cancer because they have another long-term condition, such as extensive ulcerative colitis or Crohn’s disease. Bowel cancer screening is currently widely offered to people aged 60 to 74 who are sent a home stool kit every two years. Those aged 75 and over can ask for a kit every two years by phoning the free bowel cancer screening helpline on 0800 707 60 60. Bowel cancer can be very difficult to treat in its later stages. But in the early stages, tumours can often be removed through surgery. The main treatments for bowel cancer include chemotherapy, radiotherapy and targeted drugs, which depend on the genetic make-up of the tumour. One in 15 men and one in 18 women will be diagnosed with bowel cancer during their lifetime. Expert predictions are that 53,646 cases of bowel cancer (29,356 in men and 24,290 in women) will be diagnosed in the UK in 2035. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Carol Vorderman says she no longer sunbathes after health scare Carol Vorderman: Why my skin cancer scare means I no longer sunbathe This is how often you should actually change your razor

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NEW YORK--(BUSINESS WIRE)--May 13, 2023--

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