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Emulsifiers for Good - All posts

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

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.


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?

There’s currently no official or widely accepted definition of a ‘sustainable emulsifier’. And, in fact, there may never be one. 



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." 

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.

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.

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? 

Have you ever wondered why emulsifiers are used in industrial production of chocolate and confectionery products? 

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