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

16 Mar 2022 --- Stabilizers are ubiquitous across food applications, valued for their rheology properties such as thickening and gelling, as well as shelf life-extending properties for ambient products.

02 Dec 2021 --- Emulsifier specialist Palsgaard has developed two new functional solutions for non-dairy whipping cream used in cakes and fillings. The ingredients are touted for their low-fat and shelf life extension properties,... Read More

22 Nov 2021 --- Global consumer demand for plant-based products has increased since the onset of COVID-19, research by Palsgaard has revealed, highlighting that four in ten consumers were inspired to purchase more plant-based... Read More

29 Oct 2021 --- This week in industry news, PepsiCo revealed its first two Digital Hubs in North America and Europe, with plans to expand to more locations. Palsgaard entered a new local public-private partnership on... 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.