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.
COMPANY DETAILS
Palsgaardvej 10
Juelsminde
7130
Denmark
Fax: +45 7682 7683
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
Ice cream and dessert trends: Creating “super indulgent” products while keeping a clean label
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 on taste, texture and appearance... 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 supply fluctuations of key... Read More
RESEARCH & DEVELOPMENT
Emulsifiers: The “unsung heroes” providing stability in unstable times
22 Mar 2023 --- Often overlooked despite being one of the most widely used ingredients in the industry, emulsifiers quietly work behind the scenes to give chocolate its sheen, bread a longer lifespan and ice cream its smoothness.... Read More
BUSINESS NEWS
Palsgaard expands Dutch factory to boost “world’s only sustainable emulsifiers”
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 in 2024 and will double the... Read More
FOOD INGREDIENTS NEWS
“Mindful” veganism: Tapping into taste and texture with egg alternatives and non-dairy formats
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 food can have on the planet. A... Read More
Döhler discusses sugar reduction and trends in dairy alternative beverages
08 Jun 2023 --- Oliver Hoffmann, head of global marketing retail & e-commerce at Döhler, speaks about sugar reduction in beverages amid a global spike of sugar prices. He also delves into dairy alternatives and plant-based drinks as consumers seek healthier and more sustainable lifestyles.
Elevating dairy-free bakery applications
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.
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.
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.
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.