contentWorks™

Palsgaard’s CSR approach is underpinned by Palsgaard’s long-standing core values, open communication with our stakeholders, a materiality review, the UN Global Compact and Sustainable Development Goals. Four CSR focus areas help to keep us aligned when implementing CSR-related activities throughout the organisation.

[Content, design & layout by cylindr]

We’ve developed a full range of emulsifiers and stabilizers as well as integrated blends to keep your ice cream products performing like winners.

Greater collaboration necessary to keep palm oil, the world’s most efficient and sustainable vegetable oil crop, in the global supply chain.

This is Palsgaard’s 8th annual CSR report, covering the 2017 calendar year. It aims to provide a balanced overview that identifies the impacts and risks of our work with food ingredients and functional polymer additives, as well as our activities to counter these and to make positive contributions to a more sustainable world. Strategy, design, content and production by cylindr.

Palsgaard has examined how crystallizers can step in to fill the production performance gap left by slowly crystallizing, trans fatty acid-free margarines.

A few days ago, I came across Carina Rossi’s contribution on Popsugar.com.au addressing the challenges you face as a consumer when you try to decipher the food labels. She puts it like this: ”If there are numbers or words I can’t pronounce in the ingredient list, I tend to stay away — surely they’re not OK, right?”

Living a healthy lifestyle is becoming increasingly important for consumers. But they still like to enjoy an occasional sweet treat. From America to China, across Europe and beyond, ice cream continues to be popular. Americans, for example, consume more than 10.4 litres of the delicious treat per capita each year. And countries like Finland and New Zealand consume 12.9 and 23 litres per capita, respectively.

The FIE 2017 events in Asia and Germany were packed with them, and they’re here to stay: Plant-based ingredients and formulations are one of the hottest trends in the food industry. And sustainably sourced and produced emulsifiers are perfectly positioned to support plant-based success stories.

Applying the right emulsifiers in the right way can make a world of difference

Confectionery Application Manager Jørgen Holdgaard has spent more than 30 years helping chocolate manufacturers with their products