Mindful choices are driving more of consumer purchasing – and that’s good news for sustainably sourced and produced emulsifiers.
Meeting global challenges
Accelerating the benefits of sustainable emulsifier technology
“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.
Procurement Powers, Pains and Predictions
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.
Emulsifiers and the clean label trend
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.
Less saturated fat, same rich experience for ice cream
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.
Food matters: The quest for sustainable production and consumption
An interview with Professor Michael Hauschild, Department of Management Engineering, Technical University of Denmark
Say YES to sustainable palm oil
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.
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.
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