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.
Latest blog posts
Why banning palm oil based on its palmitic acid content is a bad idea. A nutritional point of view
Calling for a ban on palm oil based on palmitic acid research is meaningless and may prove counterproductive to our health. Here's why.
Sustainability increasingly top of mind for consumers
Mindful choices are driving more of consumer purchasing – and that’s good news for sustainably sourced and produced emulsifiers.
Emulsipedia entry: Polyglycerol Esters explained
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.
Survey reveals need for emulsifiers and stabilizers in plant-based dairy alternatives
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.
Emulsipedia entry: Polyglycerol Polyricinoleate explained
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.
Emulsifiers and sustainability - featured category
