What Holds It Together

Industrial ingredients that change how food feels.

Thickeners, stabilisers and emulsifiers are added to modify the consistency and structure of food. They serve an industrial function, not a nutritional one.

Why this matters

Minimally processed foods do not contain texture modifiers. Their presence signals that a product has been significantly reformulated from its basic ingredients. According to the NOVA classification system (FAO, 2019), texture modifiers are one of the defining markers of ultra-processed food.

What BOTIA looks for

BOTIA detects ingredients classified as thickeners, stabilisers or emulsifiers: xanthan gum (E415), carrageenan (E407), guar gum (E412), locust bean gum (E410), gellan gum (E418), mono- and diglycerides (E471), lecithins (E322), and others. Some — like carrageenan — are under active scientific review for their effects on gut health.

Related ingredients

Xanthan gum (E415) Carrageenan (E407) Guar gum (E412) E471 Lecithins (E322) Konjac (E425) Ultra-processed food

BOTIA CAN

  • Detect texture modifiers declared on the label.
  • Flag ingredients under active scientific review for gut health effects.
  • Signal ultra-processed food markers based on NOVA classification.

BOTIA CANNOT

  • Tell you whether this product is harmful to your gut personally.
  • Quantify your exposure to texture modifiers across your diet.
  • Replace medical or nutritional advice.

For more detail on specific texture modifiers, explore the ingredient pages linked above.

Sources: NOVA Classification (FAO, 2019) · EFSA Food Additives · EU 1333/2008

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