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?
Latest blog posts
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.
Food matters: The quest for sustainable production and consumption
An interview with Professor Michael Hauschild, Department of Management Engineering, Technical University of Denmark
Say YES to sustainable palm oil
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.
E473 explained - request from reader
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...
Emulsifiers and sustainability - featured category