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Emulsifiers for Good - All posts

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".

 

 

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.

An interview with Professor Michael Hauschild, Department of Management Engineering, Technical University of Denmark

 

 

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...