Notes on clean-label dessert, ingredient origins and the people who make them. From the team at ELVN-ELVN, Bangalore.
ELVN-ELVN replaced industrial stabilisers and emulsifiers with a blend of unmodified plant starches that do the same texture work — no INS-coded gums, no mono- and diglycerides, no…
May 6, 2026
FSSAI permits guar gum, polysorbate 80, mono- and diglycerides and a long roster of permitted additives in ice cream. Here's what they are, and how a Bangalore brand…
May 6, 2026