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), ...

You check ingredient labels for obvious culprits like high fructose corn syrup or artificial colors, but there’s a common food additive that’s flying under the radar while potentially wreaking havoc ...

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 ...

THE WORD “EMULSIFIER” may sound strange or foreign to you, but I promise you that you’re already familiar with what they are. Because if you’ve looked at the ingredient label on ice cream, packaged ...

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 ...

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 ...

“The complexity of things—the things within things—just seems to be endless. I mean nothing is easy, nothing is simple.” –Alice Munro If you want to invent a new food additive, the U.S. Food and Drug ...

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 ...

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, ...