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 ...

Simply put, emulsifiers make it easier for several substances to combine into a single, cohesive whole. To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the ...

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 ...