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The challenges chocolate manufacturers meet when working with inclusions

Best-practice chocolate or enriched milk drinks don’t get sedimental or show creaming during their shelf-life

Ice cream quality suffers from the effects of temperature fluctuations during transport and storage.

The market for non-dairy alternative beverages is growing quickly

What’s the best way to achieve egg reduction?

An unrelenting development effort has turned a Palsgaard emulsifier system into a powerful four-way product adjustment tool

An interview with Professor Michael Hauschild, Department of Management Engineering, Technical University of Denmark. Population growth and increasing demands on the Earth’s resources challenge the food industry to develop new approaches and technologies to ensure sustainability. The Life Cycle Assessment tool is helping to support these efforts throughout the EU.

Creating a spread with a fat content as low as 10% by overcoming seven common production difficulties

Even the best of today’s microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for.