They keep salad dressing from separating, ice cream from dripping and muffins from hardening. Emulsifiers, used to improve the texture of food, are in all sorts of products. But there is growing ...

Korin Miller has spent nearly two decades covering food, health, and nutrition for digital, print, and TV platforms. Her work has appeared in Women's Health, SELF, Prevention, The Washington Post, and ...

There's one key ingredient that keeps ice cream from melting and peanut butter from separating: emulsifiers. They're used in thousands of food products, but emerging research suggests these common ...

When's the last time you enjoyed a bite of carrageenan or polysorbate 80? The answer might be today if you've had a slice of bread, a glass of nondairy milk or a salad made with bottled dressing. That ...

Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing ...

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 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 ...

Scientists discovered that common food emulsifiers consumed by mother mice altered their offspring’s gut microbiome from the very first weeks of life. These changes interfered with normal immune ...

Clean ingredients sourced sustainably have become the cost of entry for new foods and beverages seeking placement in today’s marketplace. For established brands that consumers often purchase, ...