June 29, 2023 by Natalie Alibrandi
The truth about emulsifiers
Natalie Alibrandi, founder and CEO of Nali Consulting, contributed her expert insight on the impact of emulsifiers on gut health in an article by The Guardian. Emulsifiers, found in many food and beverage products, help maintain product consistency and extend shelf life. However, recent research suggests a potential negative effect on gut health, including changes in gut microbiome and inflammation. While acknowledging these concerns, Alibrandi advocates a balanced approach, noting that emulsifiers have been safely used in the industry for over 50 years. She encourages a move towards less processed diets, cooking from scratch, and using healthier alternatives in food production. Alibrandi's contribution reflects her company's commitment to promoting both product quality and consumer health, thus positioning Nali Consulting at the forefront of the discussion on the complex issues surrounding food additives, ultra-processed foods, and their health implications.
Publisher: The Guardian
Full Article: ‘The truth about emulsifiers: are they destroying our gut health?’
Date first published: June 29, 2023
Food and Beverage Journalist: Amy Fleming
Image credits: Composite: The Guardian/Getty Images/iStockphoto
Contributor at Nali Consulting: Natalie Alibrandi, Linkedin
Summary of contributions from Nali Consulting:
Natalie Alibrandi, founder and CEO of Nali Consulting, contributed significantly to an article written by The Guardian, highlighting the potential concerns of emulsifiers on gut health. Alibrandi's Nali Consulting specializes in new food and beverage product development, providing nutrition and food science services.
In the article, Alibrandi offers her expertise to explain the role of emulsifiers, which are ubiquitous in the food and beverage industry. Emulsifiers contribute to the smooth and consistent texture of foods like bread, chocolate, cakes, ice-cream, margarine, and processed meats. The compounds, with their dual nature, bind both water and fat, helping maintain consistency in a variety of food products, including enhancing the shelf life and softness of bread, maintaining the texture of ice cream, and delaying the white bloom on chocolate.
However, amid growing concerns over gut health, research is suggesting a potential link between the ingestion of emulsifiers and changes in gut microbiome, specifically causing a reduction in the diversity of bacteria and a rise in pro-inflammatory species. This could lead to a 'leaky gut', causing inflammation and possibly contributing to inflammatory bowel disease (IBD). However, these studies are preliminary and mostly done on mice.
Alibrandi champions a balanced approach to food and drink production. While recognizing the benefits of emulsifiers for the food industry, she also acknowledges the potential health implications. Despite these concerns, she believes that emulsifiers, which have been deemed safe for consumption and extensively used for over 50 years, continue to play a pivotal role in the industry.
Her stance is that rather than focusing exclusively on additives, consumers should pursue a less processed diet, encouraging them to cook from scratch and consume fewer ready meals. Alibrandi suggests companies could prioritize healthier alternatives that maintain product integrity while enhancing nutritional value, thus ensuring a high-quality experience for consumers that also supports gut health. This approach could offer a solution to the dilemma faced by many consumers and companies alike - providing convenience and shelf life while also promoting health and wellness.
The exploration of emulsifiers' impact on gut health is part of a broader discussion on the complexities of food additives, ultra-processed foods, and their possible health implications. While advocating for a balanced and pragmatic approach to food production, Alibrandi and her team at Nali Consulting continue to provide pivotal insights into these discussions, positioning themselves at the forefront of advancements in food science and nutrition.