Processing aides are ingredients typically used in small quantities, but they can have a big impact on the functional properties in snack and bakery products. Emulsifiers and enzymes are two examples of such ingredients. 

This month’s digital edition features a range of in-depth features and industry news.

The emulsifier and stabilizer specialist commissioned consumer research into the plant-based market, focusing specifically on three categories: milk alternatives, dairy-free yogurts and frozen desserts.

AAK will integrate BIC Ingredients’ products into its current portfolio of speciality lecithins, sold under the Akolec brand.

Palsgaard has launched a new polyglycerol polyricinoleate (PGPR) product that offers chocolate manufacturers increased functionality and efficiency.

Emulsifier manufacturer Palsgaard A/S will invest 750 million Danish Kroner ($113 million) to more than double production capacity at its Danish facility by 2024.

Emulsifiers, which combine the fat and water elements of confectionery, offer a wide range of potential benefits.

Much of the confectionery industry is held together by emulsifiers — literally. They are the magic that combines water and fat ingredients with each other. 

The global food market for emulsifiers is set to hit $4.48 billion by 2026, according to research by Stratistics MRC.