Project

Call for Partners | EMULSIFY: Emulsifiers gut health, microbiome & metabolism in a diet context

This project aims to bring scientifically grounded nuance to recent concerns about emulsifiers and their potential health effects. Emulsifiers are widely used in food products for their essential roles in improving texture, stability, and shelf life. While recent studies have suggested possible negative impacts on gut and cardiometabolic health, much of this evidence is based on weak associations or in vitro findings. We think that, in the real-world context of dietary consumption, these effects may be limited. By understanding underlying mechanisms, we can better assess and guide safe application.

The project is divided into two main work packages (WPs), each addressing different but complementary aspects of emulsifier functionality and potential health impacts in a realistic setting. 

WP1 (in vitro) aims to understand how emulsifier type, lipid droplet size, and—importantly—their binding to the food matrix influence food structure and interactions with the gut environment. The inclusion of food matrix binding is a novel element that brings much-needed dietary context to mechanistic research, moving beyond simplified model systems. We will assess both sensory characteristics, food oral breakdown processes, and intestinal effects, including potential impacts on the gut microbiota. Using advanced in vitro models, we will isolate and investigate the mechanisms by which emulsifiers may affect biological systems, generating insights that are directly relevant to real-world consumption. 

WP2 (in vivo) will translate findings into human-relevant contexts. First, we will explore how emulsifier type, oil droplet size, and food matrix composition influence metabolic responses/ micronutrient uptake in humans. Furthermore, we will conduct a longer-term dietary controlled intervention to evaluate the health impact of emulsifier consumption in a realistic, dietary setting. This work is crucial for assessing the effects of emulsifiers not in isolation, but as part of whole diets, reflecting true consumer behavior. 

Together, these work packages are designed to generate high-quality evidence that goes beyond current in vitro or associative data. By combining mechanistic insights with human-relevant outcomes, this approach will help clarify whether, and under which conditions, emulsifiers may pose health risks. It will also inform how formulation strategies can be used to mitigate potential adverse effects while preserving their technological benefits in food products. By taking a causal, diet-contextualized approach, this project aims to provide scientifically grounded nuance to the often one-sided and negative public perception surrounding emulsifiers.   

Partners 

We are looking to engage with companies that either work with emulsifiers or produce food products in which these are commonly used, such as chocolate, confectionery, bakery items, butter spreads, dressings, beverages, and dairy products. We can extend our focus on binding agents as well. 

This project will be submitted for Dutch Top sector AgriFood subsidy, which funds 50% of the project budget. The remaining 50% is contributed by industry via in cash and in kind contributions. Total project budget will be approximately 2.0 million euro. Partner contributions will range between €30,000–50,000 per year. This project will have a total duration of 4 years.