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Palsgaard A/S

Company-logo  COMPANY DETAILS
Palsgaard A/S
Customer Support Centre
Juelsminde
DK-7130
Denmark

Website
Mail
Call
  +45 7682 7682


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  +45 7682 7683

ACTIVE CATEGORIES

bakery mixes and other bakery products, confectionery - chocolate, dairy products - natural and imitation, emulsifiers and emulsifier systems



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.



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

Better-for-you cakes? Consumers' health-consciousness drives reformulations, Palsgaard exec says

09 Aug 2019 --- The increasingly health-conscious consumer and the rise of the healthy indulgence trend have both contributed to the demand for better-for-you cakes. This is according to Morten... Read More

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FOOD INGREDIENTS NEWS

Palsgaard achieves carbon-neutral production ahead of plans to double output capacity

01 Jul 2019 --- In the midst of a mammoth global climate debate, inventor of the modern plant-based emulsifier Palsgaard has cemented its position as an “early mover” on the carbon... Read More

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FOOD INGREDIENTS NEWS

Weekly Roundup: Givaudan expands presence in Asia Pacific, Arla Foods joins united farmer calls to avoid a “no deal” Brexit

26 Oct 2018 --- In business news this week, Givaudan announced the opening of a new commercial and development center in Indonesia and Tereos opened an R&D center in Singapore, bringing its... Read More

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FOOD INGREDIENTS NEWS

New horizons: Palsgaard eyes Middle East opportunities, appoints new distributors

02 Oct 2018 --- Palsgaard is eyeing new opportunities in the Middle East. The inventor of the modern food emulsifier has appointed four new distribution partners to market... Read More

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FOOD INGREDIENTS NEWS

Business policies: Tracking the growth of traceability in the supply chain

11 Sep 2018 --- Traceability has firmly entered the mainstream of company Corporate Social Responsibility agendas, it’s one of the key drivers of new business policies, modeling how a... Read More




Video Interviews
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Highlighting its CO2-neutral production milestone, as well as palm oil transparency efforts

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.

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Help your ice cream keep its cool

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.  

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Advances in emulsifiers for bakery

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. 

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Progress on 2020 CSR Targets

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.

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Novel Product Development With Emulsifiers

06 Aug 2014 --- Palsgaard has launched a number of innovations in emulsifiers and stabilizers for baking, margarine, dairy, ice cream and many other applications, including solutions for lean-label cakes and gluten-free products. The company presented Emulpals 110 emulsifier, a whipping emulsifier based on specially selected polyglycerol esters and mono- and diglycerides optimized for perfect performance in cake systems.




Technical Papers
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Creating the All-round Solution for Chocolate

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.

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The Ideal Cake Emulsifier – One Product Does it All

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.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

The Future of Emulsifiers

21 Jun 2017 --- In decades to come, using a widening variety of raw ingredients will be needed to get more out of our foods. And emulsifiers will be needed to make much of it possible.

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THE WORLD OF FOOD INGREDIENTS

VIEW FROM THE TOP: Claus Hviid Christensen, CEO, Nexus

26 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 beyond its base of food for growth. Palsgaard set highly ambitious 5 year growth targets in 2016, aimed at doubling current turnover of DKK1 billion (€135 million) by 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.

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THE WORLD OF FOOD INGREDIENTS

Beating Egg Costs in Mayonnaise

23 Jun 2015 --- Using carefully combined stabilizer blends with emulsifying effects, manufacturers can create both egg-free and egg-reduced recipes with sensory and rheological properties similar to traditional mayonnaises and dressings.

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THE WORLD OF FOOD INGREDIENTS

Identifying Hidden Cocoa Butter Savings

20 Feb 2014 --- Many chocolate manufacturers are asking whether all savings potentials have been identified in their recipes. Recent cocoa butter price increases have pushed cost reduction back into the spotlight.




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