contentWorks™Content created for the Food & beverage sector
Want a gluten-free, extra moist Devil’s Food cake mix?
Palsgaard has created a gluten-free, powdered retail formulation for Devil’s food cake so good that it is turning commonly accepted ideas about dry, boring gluten-free cakes to shame.
From Wild West to Finally Tuned Instrument
The bad old days of margarine whose production quality was difficult to control are over,
Solving customer challenges in industrial baking
Palsgaard’s application specialists spend up to 150 days a year travelling the world to help the ingredient manufacturer’s industrial bakery customers meet a wide range of challenges.
Pushing puff pastry margarine performance
If there were ever a competitive sport for margarines, puff pastry margarines would be the elite athletes
An active solution to removing PHOs in baked goods
Both cake mix and industrial cake manufacturers need to take a closer look at alternatives to PHO-containing emulsifier
New quick and easy, palm-free emulsifier for cake production
Manufacturers overlook cocoa butter savings
Given that cocoa butter prices likely have further to go before they peak, how can manufacturers tighten their belts even further to prepare for new highs?
Gain control over ice cream coatings
Applying the right emulsifiers in the right way can make a world of difference
Chocolate man – a different type of action hero
Inclusion insights – Taking control of chocolate’s not-so-small challenges
The challenges chocolate manufacturers meet when working with inclusions
