Although emulsifiers play an important part in food manufacturing, researchers are asking whether they may also negatively impact eosinophilic esophagitis, dysphagia, and irritable bowel syndrome.

Interest in gluten-free and dairy-free baking has grown rapidly in the past several years, driven by rising awareness of celiac disease and nonceliac gluten sensitivity, along with increased knowledge of food allergies, lactose intolerance, and appreciation for how certain foods affect digestion, inflammation, and overall well-being.

After years of explosive trial, sales of plant-based meat alternatives have leveled off or declined.1 Flavor and texture challenges, paired with a growing unease about overprocessing, made it difficult for the category to sustain momentum.