Content created for Palsgaard
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?
The bad old days of margarine whose production quality was difficult to control are over,
If there were ever a competitive sport for margarines, puff pastry margarines would be the elite athletes
Applying the right emulsifiers in the right way can make a world of difference
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.
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.
The market for non-dairy alternative beverages is growing quickly