The same year soft ice cream hit the market.

It was 1962, and the founder Leif Ericson returned home from a trip to the US. He also brought with him a completely new technology for how to use emulsifiers in cooking. All of a sudden it became possible to mix liquids that before were unmixable, such as water and cooking oil, in an easy and sustainable way. This innovation would simplify cooking and revolutionize our eating habits.

Faster, tastier, easier, became the keywords of the new food trend. As more and more women were entering the job market, cooking should be convenient and quick. Leif soon realized that the new technology attracted far more interest than he could have imagined. His newly started company, B. Engelhardt & Company AB got a dream start. The rumor about the ingenious products spread rapidly, attracting both new customers and suppliers to the company, It didn’t take long before Engelhardt established itself as one of the largest suppliers of bakery and cooking ingredients to the Swedish food industry.