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
Meeting global challenges
A sustainability wake-up call for Malaysian consumers – and the rest of us
Malaysian-based writer Iylia Aziz recently encouraged local consumers to be more aware that the country’s huge production of palm oil has major implications for themselves, the country and the rest of the world.
Fact check: Oil palms aren’t driving deforestation!
A recent claim that “40% of global deforestation is due to the shift to large-scale oil palm monoculture plantations” has been examined and overturned by the work of three researchers.
Holding off Heat Shock with emulsifiers and stabilizers
Ice cream manufacturers care deeply about the quality of their products – but what the consumer ends up experiencing is often something quite different. What’s the problem and how can emulsifiers help?
Welcome to Emulsifiers for Good
Emulsifiers for Good is a new blog that aims to inspire and share knowledge and ideas for realizing the full potential of sustainably sourced and produced emulsifiers, helping to solve some of the world’s food and non-food challenges.