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.
Emulsifiers for Good - All posts
Science supports the limits for food additives
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.
Emulsifiers help with healthier treats
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?
What exactly is a sustainable emulsifier?
There’s currently no official or widely accepted definition of a ‘sustainable emulsifier’. And, in fact, there may never be one.
New perspective on the effects of dietary emulsifiers on gut microbiota
A new publication authored by researchers at the FDA concludes ”….our updated dietary exposure estimates for these seven emulsifiers, did not raise safety concerns at the current specified levels of use."
5 reasons why emulsifiers are an easy option as sustainable ingredients
It’s no secret that our company has long encouraged food manufacturers to use sustainable emulsifiers. Here are some of the reasons why choosing sustainable emulsifiers has never been easier.
Sustainable emulsifiers inspire safer, more efficient packaging additives
Expertise and technology won from working with vegetable-based emulsifiers in the food industry is inspiring new, affordable ways to lift safety and ease packaging production.
Emulsifiers now and in the future
What exactly is an emulsifier and what does it do - and how can the ability to mix oil and water help solve some of the world's food and non-food challenges?
Emulsifiers in chocolate production - the basics
Have you ever wondered why emulsifiers are used in industrial production of chocolate and confectionery products?
Emulsifiers deliver the goods for ultra-low-fat margarine production
Today, a low-fat or light margarine spread is likely to have 40% fat content, and they’re a popular choice for health-conscious consumers compared with their higher-fat predecessors. But what if you could take the fat content down even further to 10%? Here's how