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The bad old days of margarine whose production quality was difficult to control are over,

Changing your recipe to reduce salt, remove allergens or balance shifts between lecithin types?

Palsgaard has examined how crystallizers can step in to fill the production performance gap left by slowly crystallizing, trans fatty acid-free margarines.

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

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

What’s the best way to achieve egg reduction?

The market for non-dairy alternative beverages is growing quickly

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

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

The challenges chocolate manufacturers meet when working with inclusions

Confectionery Application Manager Jørgen Holdgaard has spent more than 30 years helping chocolate manufacturers with their products

Applying the right emulsifiers in the right way can make a world of difference

Given that cocoa butter prices likely have further to go before they peak, how can manufacturers tighten their belts even further to prepare for new highs?

Manufacturers wanting to remove palm oil from their cakes without sacrificing product quality now have a compelling alternative

Both cake mix and industrial cake manufacturers need to take a closer look at alternatives to PHO-containing emulsifier