Content created for Palsgaard
Palsgaard CSR report 2018
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.
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Ice cream’s toughest opponent: The Heat Shock effect
We’ve developed a full range of emulsifiers and stabilizers as well as integrated blends to keep your ice cream products performing like winners.
Why a palm oil ban is not the answer
Palsgaard CSR report 2017
Trans fat-free production strategies for margarine
Palsgaard has examined how crystallizers can step in to fill the production performance gap left by slowly crystallizing, trans fatty acid-free margarines.
How to judge food ingredients, you don’t even know?
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?”
Less saturated fat, same rich experience for ice cream
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.
Sustainable emulsifiers help meet plant-based demand
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.
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
Crystallizers – The crystal-clear answer to trans fat-free margarine production
Palsgaard has examined how crystallizers can step in to fill the production performance gap left by slowly crystallizing, trans fatty acid-free margarines.