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A slightly biased review of Viggo Norn's bestseller "Emulsifiers in Food Technology".

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.

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.

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?


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.

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.