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Meeting global challenges

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.

Greater collaboration necessary to keep palm oil, the world’s most efficient and sustainable vegetable oil crop, in the global supply chain.

 

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. 

 

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.

Calling for a ban on palm oil based on palmitic acid research is meaningless and may prove counterproductive to our health. Here's why.

 

Mindful choices are driving more of consumer purchasing – and that’s good news for sustainably sourced and produced emulsifiers.

 

 

“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.

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. 

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.