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 ...

Holly has a degree in Medical Biochemistry from the University of Leicester. Her scientific interests include genomics, personalized medicine, and bioethics.View full profile Holly has a degree in ...

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 David Cox is a specialist health and medical journalist. He has ...