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.


Palsgaardvej 10
Juelsminde
7130
Denmark
ACTIVE CATEGORIES
Emulsifier specialist Palsgaard helps the global food industry make the most of the ability to mix oil and water.
Thanks to the company’s specialised emulsifiers (and emulsifier/stabiliser systems), bakery, confectionery, condiments, dairy, ice cream, margarine and meat producers can improve the quality and extend the shelf-life of their products. Just as importantly, they can produce better-for-you products with improved taste, mouthfeel and texture while using less resources.
Since its founder Einar Viggo Schou invented the modern plant-based food emulsifier in 1917, Palsgaard has offered the industry know-how and innovation. From its six application centres around the world Palsgaard’ s experienced food technologists help manufacturers optimise existing recipes and develop delicious products with better nutritional profiles.
Palsgaard helps manufacturers meet consumer and regulatory demands for greater responsibility, helping them grow and protect their brands. It is currently the world’s only commercial source of fully sustainable, emulsifiers based on RSPO SG-certified palm oil and produced by CO2-neutral factories in Denmark, the Netherlands, Mexico, Brazil, China and Malaysia. The company’s products are non-GMO and meet halal and kosher requirements.
In addition to its food emulsifiers, Palsgaard supplies the polymers industry with a series of plant-based, food-grade polymer additives, which are particularly suited for preventing fogging and dust on plastic packaging.

FOOD INGREDIENTS NEWS
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FOOD RESEARCH
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FOOD INGREDIENTS NEWS
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FOOD INGREDIENTS NEWS
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FOOD INGREDIENTS NEWS
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GNT teams up with semioticians to inspire personalized natural coloring solutions
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Taste drives interest in sweet baked food during stressful moments
01 Sep 2021 --- Comax Flavors recently released primary research on consumers’ behavior, usage, and attitudes toward sweet baked goods. Among the findings, Comax found that the COVID-19 pandemic has accelerated the desire for sweet baked goods. Catherine Armstrong, vice president of corporate communications, discusses the company’s findings and highlights how changes made during the pandemic could be here to stay.
Expert view on how the bakery industry value chain remains resilient during COVID-19
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GFF flags increased demand for grain-based ingredients as home baking booms
06 Apr 2021 --- As the COVID-19 pandemic continues to place unprecedented attention on food production, consumers are paying more attention to ingredients. Grain Foods Foundation (GFF) highlights how breads and flours are having a moment amid the pandemic. Christine Cochran, executive director at GFF, shares her insights on the home-baking trend and how grain ingredients have moved further into the spotlight.

The Editor Presents: The Ready Meals Issue
05 May 2022 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the key themes in this savory meals-focused edition. Highlights include COVID-19’s impact on the prepared foods landscape, with restaurant-style and easy-to-assemble offerings taking hold. Meanwhile, the keto diet is inspiring more grain-free innovation and social influencers are creating a buzz around collagen.
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Opportunities in Functional Nutrition
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Unlocking natural taste for your products with sustainably sourced ingredients!
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