From the origins - to the present. EFKO Group and ARRIMS held a scientific and practical forum

About the need for interaction between experts of fat and baking industry

The range of specialized margarines "EFKO" company without trans fatty acids

The constitution of spreads can be adjusted

By teaching others, we teach ourselves. Scientific-practical seminar of "EFKO"

Investigation of the effect of emulsifiers on the rheological indexes of spreads

Butterfat substitutes in ice cream production

Ice cream manufacturers discussed the current state of the industry