contentWorks™FLSmidth Sustainability Report 2022
Planning, sourcing content and writing
Emulsifiers deliver the goods for ultra-low-fat margarine production
Just how hard is it to create a low-fat, vegetable oil-based spread, using a water-in-oil (W/O) emulsion, that can meet market demands for healthier food products? And without sacrificing the quality that will get consumers coming back for more?
