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In emulsifiers and various other food products,  palm oil is a valuable ingredient. At the same time palm oil is debated  in terms of its environmental and social impact.

Within a week of its launch Emulsifiers for Good has received its first request for more information about emulsifiers. The reader wanted to know about the emulsifier known as E473...

During the last days, the recent ”Re-evaluation of mono- and diglycerides of fatty acids (E471) as food additives” conducted by an EFSA panel has attracted attention also in food magazines and websites

Food safety is not a subject that should be taken lightly. Research in this area is important when it comes to recommending safe limits but it’s just the tip of the iceberg.

 

We all enjoy the occasional piece of cake or chocolate. Emulsifiers play a big role in reducing and removing trans fats, but how can this be achieved without compromising on taste and quality?

There’s currently no official or widely accepted definition of a ‘sustainable emulsifier’. And, in fact, there may never be one.