Interview: Palsgaard R&D Arm Targets Innovation Beyond Food for Growth

be5977fb-76a8-4357-af1b-6d9b83716d2darticleimage.jpg

03 Apr 2017 --- As Palsgaard celebrates 100 years since its founder, Einar Schou, invented the modern commercial emulsifier, the Danish-based ingredients manufacturer is increasingly looking outside of its base of food for growth. Palsgaard set highly ambitious 5 year growth targets in 2016, aimed at doubling turnover of DKK1 billion (€135 million) in 2021.

Palsgaard A/S owes its highly successful portfolio of vegetable-based emulsifiers and stabilizers to sister company Nexus A/S, which comprises a range of laboratories and functions with a common purpose: to continuously create new and innovative solutions to serve end-users worldwide – and to continuously refine existing emulsifier formulations to meet client-specific needs.

Click to EnlargeNexus CEO Viggo Norn, a highly respected scientist and entrepreneurial innovator who has led the company for over 25 years, was officially replaced by Claus Hviid Christensen at a ceremony at the company’s headquarters on April 1 (pictured together here). Viggo was instrumental in helping Palsgaard to grow during his time, providing innovation after innovation to meet market needs.

“We will compete in more areas, not just food, and will start to compete more and more with larger companies,” Christensen tells FoodIngredientsFirst in a detailed interview, just before taking on the role. “We are going to cover a lot of new ground with our emulsifiers, beginning with our most recent move into polymers and developing this along with other entirely new business segments. In fact, given that our products, their derivatives and our competencies can be expanded into so many new potential applications and services, we need to choose the next steps with care.” 

Click to EnlargeIn the 100 anniversary year, the focus at Palsgaard will be on looking forward, as much as on looking back. “In 1917, you could say that a lot of the understanding of emulsifiers was phenomenological in its nature, with limited understanding and a lot of room for trial and error. As I see it, the big trend now is towards the molecular design and control of emulsifiers. In this area, there are still a lot of things that we know work, but we don’t know why or how,” Christensen says. 

“We are getting further with sophisticated technologies, so that we are actually going from a macroscopic understanding to a detailed microscopic, or even nanoscopic understanding. Of course each and every day that understanding leads us to design more and more improved or functional products.” 

One example of innovation in analysis comes in ammonium phosphatides, which are used in chocolate to replace lecithin, a natural product that is a limited resource, with many raw material challenges. “When we produce that, it is a mixture of hundreds or even thousands of components. Even though it has a single E number, it is built up of many different substances. We are now getting to the bottom of understanding the functionality of these different molecules. We know that they have very different functionality when it comes to decreasing the viscosity of chocolate during the manufacturing process,” he explains. “When we understand which molecules have the largest effect, we can develop strategies to create products. This eventually means that our customers can dose less and less of the additives into their formulations. This method is going to all of our emulsifiers and is a trend that I see continuing in the food and ingredients industry for many years to come.”

This type of innovation is also opening up new applications beyond food alone. “Developing a molecular understanding of how an emulsifier works and which specific components, whether natural or synthetic provides the functionality that you need. Why and how they do it is a constant source of new products in other areas; whether cosmetics, polymers and the asphalt industry, which uses a huge volume of emulsifiers. The big thing is that we are now moving from a trial and error based experimentation, to a more knowledge driven approach,” he explains. 

Click to EnlargeIn 1917, Danish-born businessman Einar Viggo Schou, having returned from a successful career in the English margarine industry, developed a potion he called Palsgaard Emulsion Oil (PEO) in a simple laboratory. Schou’s emulsifier dramatically changed the process of producing many different foods. With PEO, manufacturers had obtained an entirely new understanding of what was going on at a chemistry and functional level, allowing different raw materials and emulsion types to be brought into recipe development. Today, hundreds of thousands of individual food products, including most of the approximately 10 billion liters of ice cream produced each year around the world, use ingredients that originated from Einar Schou’s invention in some form or another. 

But despite this long history, Palsgaard is still learning about the potential of this basic ingredient, due to the advances in analytical sciences. “The first commercial emulsifier was produced exactly 100 years ago [1917] by blowing air through soy oil. It is only in the last months that we found out what the molar mass was of that emulsifier,” says Christensen. “That is quite a fundamental thing. I think that our understanding will definitely drive continuous improvement. Some will be small and incremental, but others will allow us to enter entirely new fields where we are not active today.”

Nexus and Palsgaard form a uniquely synergistic constellation in which research, development and innovation is conducted in separate, but closely related, entities to ensure that the horizon is sufficiently long and the ambition sufficiently high.

“I started here on January 1, where I have been trying to get up to speed on the topics and themes that are important in this area,” Christensen says. “I worked with catalysts before and the similarities and analogies to emulsifiers is more pronounced than I thought it would be. The types of problems that we are trying to solve and products that we are trying to develop; there are lots of analogies and ideas and principles at play.”

Christensen has worked in innovation and R&D in a number of settings, but for him, Nexus is an entirely unique setup. “When Herbert Schou decided to establish Nexus in 1949, it was based on the idea that research and innovation should not be driven by short terms interests. He therefore decided that the structure should be that Nexus should serve as an independent research organization, that should serve Palsgaard for quality control, analysis, R&D, business development projects etc. It has been the structure since,” he says. 

This offers high levels of freedom in R&D and innovation. But with freedom comes responsibility, as the easiest thing is to do a lot of things that are not sufficiently focused. “I have always seen that at publicly traded companies you develop too short term strategies, because everyone is focused on quarterlies. I have also seen research develop into a bubble of its own, without the necessary dialogue with customers and daily business,” he explains. 

“People here have been able to establish a tradition where there is a lot of ambition. There is room to explore creativity, freedom to do it and also a deep respect and understanding that everything needs to create value for the business in the both short and long term. At Nexus, we have a robust tradition of doing the more radical innovation and looking for some applications outside of food or finding unconventional answers to the questions that emerge. The structure within the company is that we will only be competitive in 10-100 years from now, if we remain dedicated to innovation,” he adds.

In terms of personal ambitions for the role, he states: “At Palsgaard, we have one important thing, which is required from us from the Schou Foundation. This is that they must be good workplaces. I will do my utmost to ensure that this is a good workplace for all employees, also in the coming years. But I’ll also do my best that 20-30 years from now that we maintained that very entrepreneurial approach that has started out of our roots. Making sure that those two things are in place and using them as ingredients as a stepping stone to make important innovations that help us to better in food science and move into completely new areas.”

Part of the reason for this move towards new application areas is undoubtedly the rise of clean label, with E numbers, such as those for emulsifiers, rightly or wrongly having negative connotations in the mindset of many consumers. 

“There is this trend and part of our approach is to make our emulsifiers more and more effective, so that we can use less and less of them. We also have a big program of finding alternatives one way or the other, that would allow us to not make ‘clean,’ but at least ‘lean’ labels with less E numbers and produce clean labels without the addition of synthetic emulsifiers,” says Christensen, who notes how experience can play a role. “All this 100 years of experience also allows us to move into entirely new areas. We have the fundamental understanding and when people face a problem in asphalt, cosmetics or polymer additives, we can often go back and find a notebook from decades ago where experiments were conducted at Palsgaard in the past. We can find examples of many different types of applications of emulsifiers and use those as a stepping stone outside of the food industry.”

Other areas being assessed include specialized drug delivery systems and more specialized applications. “For us, with all our tradition and history, which is a result of the freedom in Nexus, it is a matter of thing about what to do first, as we have more opportunities and we can effectively pursue. After all we are still a relatively small company with limited resources, despite the very attractive setup that we have. It is a matter of prioritizing and dosing our efforts to see a reasonable effect in the short term,” he says. 

But food is still key. “There are several products slated and already now especially looking outside of the food area at the moment, you can already find many new formulations, but we need to maintain a constant stream of developments in the food area, so there are things to watch for and we are optimistic about new product launches and the possibilities of doing this in a smarter way,” he concludes.

By Robin Wyers 

 

To contact our editorial team please email us at editorial@cnsmedia.com

Palsgaard A/S

Collapse

Emulsifiers, stabilizers & know-how put to work

Palsgaard A/S, the inventor of the modern food emulsifier, was established in 1919 – and we still have our headquarters where it all began: in a 600-year old manor house complete with moat and surrounding park, forests and farmland. Proud traditions of quality and craftsmanship underlie today’s broad product range, which includes high-performing emulsifiers and stabilizers for margarine, bakery, dairy, ice cream, soy, confectionery and fine foods as well as functional agents for polymer applications. Emphasis is placed on effectiveness, innovation and strict food safety procedures.

Palsgaard has served the global food processing industry for decades and our continued ability to serve our customers is ensured by the company’s status as a self-owning foundation with significant financial assets, which allows the company to take a long-term view with focus on experience, credibility and thorough know-how of customers’ processes and challenges.

CSR is part of our DNA

Sustainability and the use of pure raw materials have been close to Palsgaard’s heart from the very beginning. This is reflected in our production facilities around the world, including state-of-the-art factories in Denmark, Malaysia, Netherlands, Mexico and China, and in our commitment to global initiatives such as RSPO-certified sustainable palm oil. By partnering with Palsgaard you’ll be able to meet your customers’ demands for a sustainable business model on palm oil sourcing. Our certified emulsifier factories are able to deliver up to RSPO SCCS SG certified emulsifiers for the food production area you may prefer.

Already in 1908, long before "Corporate Social Responsibility" was conceptualized; Palsgaard's founder Einar Viggo Schou emphasized the importance of acting responsibly and caringly towards the company's employees and families - and the importance of extending this responsibility to society. His principles have meant that Palsgaard has worked with CSR as a core activity for more than a century. We are active in over 100 countries, bringing with us a strong sense of responsibility to act in ways that benefit local and global environments and which are in line with our founding principles.

We've set an overall target of becoming CO2-neutral by 2020. That’s an ambitious target for a company with energy-intensive production processes, but it's just another of the ways in which we care for our world.

Share our know-how

An important cornerstone in Palsgaard’s business is our well-equipped Application Centers in Singapore, China, USA, Mexico, and Denmark. The centers cover all the major food application areas, offering a uniquely personal service where specific needs and preferences - and the realities of local markets – are in focus.

Typically, a Palsgaard application center comprises a fully equipped industrial facility where realistic industrial pilot tests can be carried out. This unique setup facilitates proper up-scaling and vastly increases the likelihood of success in the marketplace.

Related Articles

Food Ingredients News

Sensient execs on Mazza buy: “We want to take everything out of the botanical”

20 Jul 2018 --- Sensient is eyeing the newly acquired botanical extraction company Mazza Innovation as a strategic pillar for all of its business operations, including colors and flavors. Presented under the new name of “Sensient Natural Extraction” and continuing to operate out of Canada, the new business unit provides a clean extraction opportunity for Sensient Technologies Corp. The acquisition will offer opportunities in sustainability, cost reduction and clean label, as the entire botanical being used can be broken down and distributed among the diverse companies that comprise Sensient.

Food Ingredients News

US poultry flavors expansion: Diana investment stresses animal welfare goals

18 Jul 2018 --- Diana Food (part of Symrise) has revealed its plans to set up a new facility in Banks Crossing, Georgia, US, dedicated to chicken-based solutions from humanely-raised birds. According to the company, the plant will meet high animal welfare standards and will include a range of chicken fat, broth and powder products. Diana Food plans to open this new plant in October 2018, with ambitions to serve US customers in early 2019 from the facility.

Food Ingredients News

Nuts, grains & pulses: Plant-based eating trends boost alternative proteins

17 Jul 2018 --- Consumers’ quest for alternative protein is driving innovation across several categories involving nuts, seeds, grains and pulses, backed-up by a rise in vegan and vegetarian trends and an overall growth in meat-free food. People want products with alternative sources of protein as they turn away from traditional meat sources and one of the categories where plant-based inspired eating is driving innovation in snacking. Plant proteins fit some of today’s most significant trends in food and beverage product development – non-GMO, organic, sustainable, vegan, big 8-free, allergen-free and label-friendly. They’re also versatile and functional and that combination of attributes is why we see plant proteins in everything from beverages to bakery products.

Food Ingredients News

Lesaffre acquires bakery ingredients business, Delavau Food Partners

13 Jul 2018 --- Lesaffre has purchased Delavau Food Partners, an innovator in baking ingredients based in North America. The transaction was closed on Wednesday, July 11th. The acquisition will enhance Lesaffre's performance ingredient offering to the baking market, according to the company.

Food Ingredients News

“No-No Ingredients”: Kerry consumer research highlights meat concerns

12 Jul 2018 --- Consumer knowledge of food and beverage properties has begun to evolve into ingredient curiosity, according to taste and nutrition company Kerry. With increased attention on the origin, sourcing and manufacturing of products, ingredient selection for meat products, has become a priority to consumers. They often want to know more about what they consume. In terms of clean label, consumers are demanding a return to real food and transparency through authenticity. They seek foods that are natural and familiar, with simple ingredients that are easy to recognize, understand and pronounce.

More Articles