Innovation in by emulsifier producers is good example of how ingredients producers can revive a mature market by catering to changing conditions and demands, says Frost and Sullivan in a new briefing ...

Emulsifiers are regularly used to combine foods that ordinarily wouldn’t mix – for example oil and water. But in recent years questions have been raised about their impact on people’s diets and health ...

Dominic Partridge has previously been funded by the BBSRC, and his current position is funded by the MRC. Alex Johnstone receives funding from the Medical Research Council, The University of Aberdeen, ...

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 ...

We’re used to hearing that we need to cut back on salt and saturated fat, but now scientists have pinpointed a surprising new heart risk A specialist health and medical journalist with a PhD in ...