17 May 2021 --- Hydrocolloids are essential in optimizing the rheology of food and beverages, as they can help ensure stability, flow and texture. Industry’s toolbox has now extended beyond conventional methyl cellulose and... Read More

29 Jun 2020 --- Emulsifier manufacturer Palsgaard A/S plans to invest DKK750 million (US$113 million) to more than double production capacity at its Danish facility by 2024. A new spray cooling tower will add a minimum additional... Read More

06 Feb 2020 --- Danish emulsifiers and stabilizers producer Palsgaard is to takeover Turkish food ingredients distributor Teknaroma. The ingredients supplier acquired 90 percent of the company’s shares yesterday, with... Read More

04 Dec 2019 --- The Fi Innovation Awards, organized by Fi Global as part of the Fi Europe 2019 trade show, culminated last night in Paris, France. At the event, companies were recognized for their solutions in the spaces of clean... Read More

29 Nov 2019 --- As the market for oat-based beverage continues to grow, Novozymes has developed a new toolbox to guide producers expanding their businesses into oat drinks. Hailed by the company as “a first of its... Read More

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.

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.