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Latest blog posts

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.

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