FOOD INGREDIENTS NEWS
05 Jul 2023 --- With summer in full swing, consumers are eyeing fanciful escapes in the ice cream and frozen dessert aisle. However, industry has the complex task of creating products that deliver... Read More
FOOD INGREDIENTS NEWS
24 May 2023 --- Taste and texture remain crucial in encouraging shopper retention, and stabilizers and texturizers are important pieces to this puzzle. Addressing the challenges of price and... Read More
13 Feb 2023 --- Palsgaard is breaking ground on an expansion of its specialist factory in Zierikzee, the Netherlands. The US$19.2 million (€18 million) development is scheduled for completion... Read More
FOOD INGREDIENTS NEWS
12 Oct 2022 --- Consumers are becoming more aware of animal cruelty and adopting ethical lifestyles and diets that seek animal-free products while reducing some of the adverse environmental impacts... Read More
FOOD INGREDIENTS NEWS
08 Jun 2022 --- Agricultural commodities are facing increased pressure as broken supply chains, the climate crisis and war in Ukraine continue to affect multiple layers of F&B... Read More
10 Dec 2021 --- Palsgaard has developed two new functional solutions for non-dairy whipping cream used in cakes and fillings. They are low-fat with shelf life extension properties. Claus Hansen, application manager of dairy and ice cream, takes a closer look at an emulsifier blend free of palm oil and partially hydrogenated oils called Palsgaard CreamWhip 431 and Palsgaard CreamWhip 412, a custom-designed stabilizer blend for low-fat non-dairy whipping cream made with vegetable fat.
03 Jul 2019 --- Inventor of the modern plant-based emulsifier Palsgaard has cemented its position as an “early mover” on the carbon production front. The Danish company has achieved its aim of total carbon-neutral production two years prior to its 2020 goal, describing the achievement as a “milestone for the whole ingredients industry.” FoodIngredientsFirst was at Palsgaard’s headquarters in Juelsminde, Denmark, with CEO Jakob Thøisen last week to hear the news first-hand.
21 Sep 2017 --- Would you like to buy an ice cream that’s gritty, watery and crunchy? No? Neither would your customers, but it may be what they end up buying, if your carefully produced ice cream is subjected to heat shock. Find out how to save your ice cream from heat shock in the video and read more by clicking on the Palsgaard logo below.
06 Sep 2017 --- Palsgaard presented cake mix concepts at IFT 2017 made with sustainably sourced emulsifiers that are PHO-free. Rosa Regalado of Palsgaard explains: “A lot of the work that we have been doing is in the bakery sector. We have a unique extrusion technology. The base of that is that we have rice starch as a carrier and then we have the emulsifier fully activated surrounding the surface of the starch. This is an emulsifier in powder form that is ready to use and fully activated, but can just blend it with your dry ingredients. That makes it perfect for cake mixes, where we have a concept where all the customer has to do is add oil, water and eggs.” She stressed that the company has also made sure that these concepts are in compliance with the regulation around PHOs and are also free from saturated fats.
15 Sep 2014 --- Palsgaard has set an ambitious goal of achieving CO2 neutrality by 2020. The company’s 4th CSR report was recently published. Palsgaard currently emits 0.17kg of carbon emissions per kg of finished product. Palsgaard has been a Roundtable of Sustainable Palm Oil (RSPO) member since 2008. The company aims to solely use RSPOcertified palm oil by the end of 2015.
07 Dec 2020 --- In May 2020, Palsgaard surveyed consumers on the impact of COVID-19, focusing on differences between geographical markets and generations. In addition to the effects of the pandemic, we explored the attitudes of food and beverage consumers to ethical and environmental issues, discovering surprising shifts in attitudes to factors such as price and sustainability.
16 Nov 2020 --- The market for plant-based drinks is evolving quickly, bringing with it plenty of challenges and learning curves for manufacturers trying to match the performance of dairy with authentic, stable products. Emulsifiers and stabilisers can help overcome stability issues and create vegan products with a mouthfeel and texture consumers will love – Here’s how.
02 Nov 2020 --- Plant-based drinks are increasingly finding favour with consumers, but as they expect products with sensory properties similar to dairy, manufacturers are in for a challenge. Theng Theng Sim, Regional Application Manager at Palsgaard Asia-Pacific, can help create your next non-dairy beverage, but she’ll need to ask you a few questions first.
19 Dec 2013 --- PGPR (E476) is a well-known ingredient in the chocolate industry. When considering the use of PGPR in chocolate most will think of the possible cost savings associated with this. Nevertheless, PGPR can offer much more than cost savings – such as a much less complicated day to day production in a chocolate factory for one. In this article other processing advantages by using PGPR will be explored. To benefit from these advantages, it is, however, necessary that the PGPR is of high quality. Palsgaard PGPR 4120 offers the stable functional effect in chocolate that is needed in this respect.
04 Mar 2013 --- Cake emulsifiers are vital ingredients in cakes due to the complicated interaction with the other ingredients such as eggs, flour, sugar, milk powder, oil, cocoa etc. Often several cake emulsifiers are used to create the desired variety of cakes and this makes the production more complicated due to the handling of several ingredients, and result in a very long list of ingredients on the label. Palsgaard decided to see if it were possible to create a single cake emulsifier, able to meet these challenges. The result: Emulpals® 110.
03 Apr 2017 --- Palsgaard owes its successful portfolio of vegetable-based emulsifiers and stabilizers to sister company Nexus, which comprises a range of functions with a common purpose: to continuously create new and innovative solutions to serve end-users worldwide – and to refine existing emulsifier formulations to meet client-specific needs. Newly appointed CEO Claus Vid Christensen joins Palsgaard just as the company celebrates 100 years since its founder invented the modern commercial emulsifier.
04 Jan 2017 --- The soda tax in Philadelphia came into effect on January 1 and has increased the cost of soda, and omany ther beverages by 1.5 cent-per-ounce. The new tax has been met with a mixed response. Although there is large support from health advocates, local authorities and some consumers, others are against the levy, including the American Beverage Association which was part of a legal challenge to stop the tax coming into force. Other companies mentioed are BASF, Palsgaard and Barry Callebaut.