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 ...

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 ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." THE WORD “EMULSIFIER” may sound strange or foreign to you, but I promise you that you’re already familiar ...

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), ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Whisking sauce with immersion blender - tanitost/Shutterstock When you're crafting sauces, a fundamental process to know is ...

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 ...

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 ...

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 ...

Mention emulsifiers and many people might be unaware what they are used for, but they are present in many daily products, from food to cosmetics. They keep substances that don't usually mix, like ...

To gain more knowledge about how ultra-processed food affects us, we need new research methods, claim researchers. Now they ...