contentWorks™Content created for Palsgaard
The coolest way to battle heat shock
Ice cream quality suffers from the effects of temperature fluctuations during transport and storage.
Food matters: The quest for sustainable production and consumption
An interview with Professor Michael Hauschild, Department of Management Engineering, Technical University of Denmark. Population growth and increasing demands on the Earth’s resources challenge the food industry to develop new approaches and technologies to ensure sustainability. The Life Cycle Assessment tool is helping to support these efforts throughout the EU.
Controlling stability for non-dairy alternative drinks
The market for non-dairy alternative beverages is growing quickly
A very useful invention indeed
Even the best of today’s microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for.
Beating egg costs in mayonnaise
What’s the best way to achieve egg reduction?
Is this the world’s best microwave-mix cake?
Microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for.
Problem-solving in puff pastry products
An unrelenting development effort has turned a Palsgaard emulsifier system into a powerful four-way product adjustment tool
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.
Ultra-low-fat-spread overcomes 7 production challenges
Creating a spread with a fat content as low as 10% by overcoming seven common production difficulties
