Extracts from algae, rosemary and monk fruit could soon replace synthetic ingredients and food additives such as Blue No. 1, BHT and aspartame that label-conscious grocery shoppers are increasingly shunning.
Research is enabling this shift from artificial colors,
New research published in the journal, JAMA Internal Medicine, has verified that the vast majority of the 10,000-or-so chemical additives currently allowed in food are backed only by industry-funded and supported safety assessments. And a large percentage of these
The objectivism of the scientific method seems to have been hijacked by corporations who often pay for scientists to support their products, as well as politicians who move through the revolving door between the private and public sector. Even worse is that sometimes
