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Emulsifiers, Fat & Oils
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Clean Label Bakery

Watson introduces Mighty Strong, a new label friendly ingredient to replace azodicarbonimide.

February 27, 2014

There’s growing consumer demand for simple, short ingredient statements.

New President at ADM

Archer Daniels Midland Company announced the promotion of Juan R. Luciano to president.

February 26, 2014

Juan R. Luciano is the 12th person to serve as president in the company’s 112-year history.

Clean Label Breads

Optimized blends of enzymes and ascorbic acid can replace chemical dough conditioners to deliver high-quality bread products with a simplified ingredient statement.

February 17, 2014

While there is no actual definition for “clean label,” clean label products generally give consumers an easy-to-understand ingredient statement that does not bring questions on what is included in a food.

Kellogg to Track Palm Oil

Kellogg said it will require all global palm oil suppliers to trace palm oil to independently verified plantations, and comply with the principles of the Roundtable on Sustainable Palm Oil (RSPO) by the end of 2015.

February 17, 2014

Kellogg, which describes itself as "a very small user of palm oil", began responsibly sourcing palm oil in 2009.

Margarine Pilot Plant

Emulsifier specialist Palsgaard will install a margarine pilot plant at its Singapore operation.

February 6, 2014

Global emulsifiers specialist Palsgaard A/G expects this March to begin operating a new margarine pilot plant at its Singapore operation.

Sweet Cost Savings for Chocolate Manufacturers

Palsgaard emulsifiers can help chocolate companies cut costs and control viscosity during production.

January 31, 2014

Skyrocketing cocoa butter prices have chocolate manufacturers feeling quite an uncomfortable squeeze of profits—and revisiting and reviewing formulas for any potential savings

World's Encapsulation Market

The food encapsulation technology market is estimated to grow at a rate of 6.2% from 2013 to 2018.

January 29, 2014

The changing consumer trends with increasing health awareness are driving the market for functional and fortified foods.

Semisolidifying Vegetable Oils

Researchers have reported the successful transformation of vegetable oils to a semisolid form.

January 28, 2014

The findings portend the development of alternatives to structured oil products produced using saturated/trans fatty acids, which have been linked to coronary artery disease, obesity and diabetes.

Covance Investing

Covance Inc. announced the expansion of its nutritional chemistry and food safety services.

January 27, 2014

This new lab will complement existing laboratories in Madison, Wis., Battle Creek, Mich., Greenfield, Ind., and Singapore.

Fats and Oils: Oil’s Well

Fats and oils have taken a bad rap over the years. But, a diet without fat would be dull, and many favorite foods and flavors would be lost if fat was completely eliminated.

Amy Proulx PhD

January 23, 2014

In addition to their function in high-temperature processing and in providing texture and mouthfeel; shortness in baking; and body in emulsifications and other formulations, oils and fats are powerful carriers of flavor.