Simply put, emulsifiers make it easier for several substances to combine into a single, cohesive whole. To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the ...

Bunge now positioned to better serve customers seeking higher protein and lecithin ingredient solutions Bunge (NYSE:BG) today announced the closing of its acquisition of the soy protein concentrate, ...

Fact checked by Nick Blackmer Choose protein bars with no more than 8 grams of added sugars for a healthier alternative.Bars ...

Let's be real, processed foods are everywhere. Your pantry, your fridge, the gas station snack aisle. They're convenient, they're cheap, and sometimes they taste way better than they should. The ...

Hydrocolloids, starches, emulsifiers, enzymes and specialty protein concentrates or isolates, including pea, wheat, whey, soy and chickpea, are typically used in combination to recreate the multiple ...

Bunge now positioned to better serve customers seeking higher protein and lecithin ingredient solutions ST. LOUIS, March 02, 2026--(BUSINESS WIRE)--Bunge (NYSE:BG) today announced the closing of its ...

The Plant Base is the go to B2B news platform for the plant-based food and beverage industry. Refreshment is your ultimate resource for staying informed and up-to-date on the water cooler, vending, ...

Explore how plant-based innovation is transforming the food industry with clean-label, functional ingredients that deliver ...

Danish emulsifier specialist Palsgaard is pleased to announce that the company’s new factory is open and ready for business. The facility is able to produce various single emulsifiers as well as a ...

Ultraprocessed foods and beverages (UPFs) pose a growing public health challenge. Commonly defined by the Nova system, UPFs are industrially processed products made with additives or ingredients not ...