Add Yahoo as a preferred source to see more of our stories on Google. 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 ...

Emulsifiers -- substances that are essential ingredients in processed foods -- appear to increase people's risk of Type 2 diabetes, a new study finds. In fact, the more emulsifiers that people eat as ...

Let's be real, processed foods are everywhere. Your pantry, your fridge, the gas station snack aisle. They're convenient, they're cheap, and sometimes they taste way better than they should. The ...

We were unable to process your request. Please try again later. If you continue to have this issue please contact customerservice@slackinc.com. Higher intake of eight types of food additive ...

Older adults can dramatically reduce the amount of ultraprocessed foods they eat while keeping a familiar, balanced diet – ...

Ingredients like gums, emulsifiers, and stabilizers are essential in dairy and non-dairy products, enhancing taste, texture, ...

The food we consume daily isn't just about flavor; it's also about how those ingredients interact to create texture and extend shelf life. Food additive emulsifiers play a vital role in our processed ...

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 ...

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 ...

Consuming foods with emulsifiers can increase the risk of cardiovascular disease, according to new prospective data. While the study could not single out a specific additive that causes the most harm, ...

"MarketsandMarketsTM"Food Emulsifiers Market by Type (Mono and di-glycerides and their derivatives, Lecithin, Sorbitan esters, Polyglycerol esters, and Stearoyl lactylates), Source, Function, ...