Recent scientific investigations have uncovered troubling connections between common food additives called emulsifiers and various digestive health issues. These substances, present in numerous ...

With processed and convenience food consumption rising across Europe, Asia, and North America, demand for oil-in-water ...

We can’t be the only ones who love creamy foods that stay mixed together, like that ready-to-enjoy peanut butter we can dip our spoon into, no stirring required. But what if we told you the additives ...

Non-pho oils are set to become a necessity while sustainability and non-G.M.O. are other factors. When choosing emulsifiers, food and beverage formulators may run into well-known issues. Non-partially ...

Emulsifiers are used in thousands of food and beverage products worldwide. They’re in chocolates, cakes, breads, ice creams, margarines, dressings, sausages, pâtés, non-dairy milks, and vegan cheeses ...

Collagen fibre could prove a useful emulsifier in acidic food formulations, reports a new study which suggests it could be a natural alternative to synthetic emulsifiers. Collagen is already used by ...

As ultraprocessed food consumption has dramatically risen, so has concern that they — and the additives they contain ― contribute to gut diseases, including inflammatory bowel disease (IBD), ...