Making a “Sexy” Margarine

It is a well known fact that consumers are requesting healthier foods with an increasingly lower fat content. This is also true for margarine spreads. Based on 100 years of experience creating emulsifi ers for the margarine industry, Palsgaard is therefore pleased to present an emulsifi er system which makes it possible to lower the fat content to as low as 10%. This article explains both how the emulsifi er system works but equally important how to get the correct processing conditions.

COFFEE has many devoted drinkers. Its appealling aroma and caffeinated kick mean that 83% of all American adults drink it, 63% of them on a daily basis, according to a survey from the National Coffee Association. Yet despite the strong demand for coffee, some suppliers are unhappy. In Brazil, which produces a third of the world's coffee beans, farmers are striking over falling prices and burning sacks of coffee in protest. Why are coffee-growers feeling the strain?

Across the board, consumers want more fl avor, especially with their protein dishes. Many protein categories are saturated with product offerings, so much so that consumers are looking for new fl avors and more fl avors to appease their palates. Sauces and marinades provide a way to accomplish this task.

NEW YORK – PepsiCo Inc is now in the U.S. yogurt market, trying to grab a piece of one of the fastest-growing segments of packaged food. The move is the latest step in the company's long-term goal to triple sales of products outside of its mainstay fizzy drinks and chips categories.