Skip to the content

Latest blog posts

Removing trans fats from processed foods may be good for consumer health, but it makes life more challenging for food manufacturers - especially if you're a margarine producer. Here's how emulsifiers can help.

Calling for a ban on palm oil based on palmitic acid research is meaningless and may prove counterproductive to our health. Here's why.

 

Mindful choices are driving more of consumer purchasing – and that’s good news for sustainably sourced and produced emulsifiers.

 

 

Learn the facts behind the highly versatile emulsifier known as PGE (E475) and discover its effects in cakes, margarines and non-food applications such as plastics and cosmetics.

 

As plant-based, alternative dairy products increase in popularity, consumer insights into how the products fare in terms of mouth-feel and texture reveal areas for improvement. Here’s how emulsifiers and stabilizers can help.

Discover the facts behind the co-emulsifier known as PGPR and learn about its applications in confectionery and margarine in this first post on Emulsipedia - our new emulsifier encyclopedia.