A slightly biased review of Viggo Norn's bestseller "Emulsifiers in Food Technology".
Latest blog posts
Emulsifiers and the clean label trend
There’s renewed concern as to whether the clean label trend might influence consumers to reject processed foods without a strong scientific basis for doing so.
Focus on EFSA emulsifier re-evaluation
Conclusions from EFSA 2017 study on the safety of emulsifiers are good news for consumers, food manufacturers and emulsifier producers as it confirms the food safety of eight specific emulsifiers.
How to judge food ingredients, you don’t even know?
Deciphering numbers and names on ingredient lists can be tricky and may deter some consumers from buying certain products. But how do you know if they are bad for you?
Less saturated fat, same rich experience for ice cream
Saturated fats contribute to a creamy and smooth texture in ice cream, but unfortunately it also contributes to cardiovascular disease. With the aid of the right combination of emulsifiers and stabilizers, however, manufacturers can produce healthier ice creams.
Sustainable emulsifiers help meet plant-based demand
The FIE 2017 events in Asia and Germany were packed with them, and they’re here to stay: Plant-based ingredients and formulations are one of the hottest trends in the food industry. And sustainably sourced and produced emulsifiers are perfectly positioned to support plant-based success stories.
Emulsifiers and sustainability - featured category