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

It’s a marvel of food technology: ice cream that resists melting. In a video explaining the science behind it, a seller of food chemicals shows scoops of ice cream holding their shape under hot lights ...

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), ...

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 ...

In recent years, the food industry has come under scrutiny for its use of additives that may pose significant health risks. A study published in The Lancet Diabetes and Endocrinology reveals a ...

An emulsion is a mixture of two or more liquids that are usually not mixable but mix under specific circumstances — generally by using substances that help them mix. These substances are called ...

New research out of Spain shows that when pregnant mice were fed emulsifiers, metabolic impairments, cognition deficits and anxiety-like traits were observed in their offspring. “Our data call for ...

Researchers investigate how the intestinal microbiota can be an efficient way to prevent various chronic inflammatory conditions. Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy ...

In the kitchen, an ingredient’s taste is sometimes less important than its function. Cornstarch has rescued many a watery gravy; gelatin turns juice to Jell-O. Yet the substances that make bread ...