Thank you for your interest in Emulsifiers for Good. After all successful launch of the blog, we are now preparing for season 2 and will be back with new posts in August, including new entries for Emulsipedia, which we invite you to contribute to.
Latest blog posts
Why a palm oil ban is not the answer
Greater collaboration necessary to keep palm oil, the world’s most efficient and sustainable vegetable oil crop, in the global supply chain.
When anti-corruption joins the party
Compared to other corporate sustainability activities, anti-corruption may not be the sexiest of topics to discuss at a dinner with friends, but it's good for business - in more ways than one.
Sustainable emulsifiers answer WHO call for trans fat ban
Removing trans fats from processed foods may be good for consumer health, but it makes life more challenging for food manufacturers - especially if you're a margarine producer. Here's how emulsifiers can help.
Why banning palm oil based on its palmitic acid content is a bad idea. A nutritional point of view
Calling for a ban on palm oil based on palmitic acid research is meaningless and may prove counterproductive to our health. Here's why.
Sustainability increasingly top of mind for consumers
Mindful choices are driving more of consumer purchasing – and that’s good news for sustainably sourced and produced emulsifiers.
Emulsifiers and sustainability - featured category
