8/9/2016 - As today’s world becomes more interconnected, issues of sustainable sourcing arise.
8/2/2016 - Food technologists have made great advances in replacing PHOs in emulsifiers.
7/26/2016 - Bakers challenge emulsifier suppliers to get rid of PHO-based materials but keep the performance.
7/13/2016 - Natural waxes may open another door to replacing trans fats without increasing saturated fats.
7/5/2016 - Enzymatic intersterification separates fatty acid components and reassembles them.