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Latest blog posts

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. 

 

“SDG Accelerator” is the name of a new UNDP programme designed to speed up the achievement of its 17 global sustainability goals – and emulsifier technology may have a role to play in this promising initiative. 

 

An insider perspective on agricultural crops and their evolution over the years, focusing on emulsifier production – and revealing the impact of global trends and other factors, even where seemingly unrelated.