Skip to main content

Exhibitors

logo

Palsgaard A/S

Hall: Hall 8 Stand: D8-27
  • Additives
  • Emulsifiers
  • Stabilizers
Emulsifier specialist Palsgaard helps the global food industry make the most of the ability to mix oil and water. Thanks to the company’s specialised emulsifiers (and emulsifier/stabiliser systems), bakery, confectionery, condiments, dairy, ice cream, margarine and plant-based products producers can improve the quality and extend the shelf-life of their products. Just as importantly, they can produce better-for-you products with improved taste, mouthfeel and texture while using fewer resources. Since its founder Einar Viggo Schou invented the modern plant-based food emulsifier in 1917, Palsgaard has offered the industry know-how and innovation. From its six application centres around the world, Palsgaard’s experienced food technologists help manufacturers optimise existing recipes and develop new delicious products with better nutritional profiles. Palsgaard helps manufacturers meet consumer and regulatory demands for greater responsibility, helping them grow and protect their brands. It is currently the world’s only commercial source of fully sustainable emulsifiers based on RSPO SG-certified palm oil and produced by CO2-neutral factories in Denmark, the Netherlands, Mexico, Brazil, China and Malaysia. The company’s products are non-GMO and meet halal and kosher requirements. In addition to its food emulsifiers, Palsgaard supplies the polymers industry with a series of plant-based and food-grade polymer additives, which are particularly well-suited for preventing fogging and static on plastic packaging for food. Palsgaard is owned by the Schou Foundation and has 650+ employees across 17 countries. Its turnover in 2021 was 260 million USD (1.7 billion DKK) with products sold to more than 120 countries.

Address

Palsgaardvej 10
Juelsminde
7130
Denmark

Website

http://www.palsgaard.com

Contact Exhibitor


Loading
  • 2022 has seen egg prices triple, and with eggs accounting for as much as 30% of a cake recipe, industrial bakers have been hit particularly hard. The solution? Try a new emulsifier in your cake recipe ...
Loading
  • The global market for plant-based frozen desserts is booming, but replicating the mouthfeel, texture and creaminess of dairy-based products can be a challenging process. Having worked with the ice cre ...
  • The demand for dairy-alternative drinks and dairy-free yoghurts is growing rapidly, with more and more switching from dairy to plant-based alternatives for health, sustainability or other reasons. How ...
  • For more than 50 years, Palsgaard has been helping condiments producers around the globe meet consumer demands for delicious and creamy dressings, sauces and mayonnaises. Emulsifiers and stabilisers o ...
  • Since our founder Einar Viggo Schou invented the Palsgaard Emulsion Oil more than a century ago, Palsgaard has been helping margarine manufacturers around the world make the most of the ability to suc ...
  • Cake gel manufacturers strive to achieve an emulsifier gel blend that will ensure a uniform distribution of right-sized, stabilised air bubbles or ‘holes’ throughout the cake. That’s because this is e ...
  • Consumers are becoming increasingly aware of the ingredients that go into their food and how they are produced, placing new demands on food producers and the ingredient manufacturers that serve them. ...
  • Create non-dairy whipping creams with down to 12% fat without compromising on quality Please welcome the emulsifier/stabiliser team that delivers the calorie-reduced yet delicious whipping creams cons ...
  • Consumers are becoming increasingly aware of the ingredients that go into their food and how they are produced, placing new demands on food producers and the ingredient manufacturers that serve them. ...
  • Palsgaard is known throughout the world as the global market leader in non-GMO chocolate emulsifiers such as PGPR, and AMP, which can supplement or outperform lecithin. These ingredients help to achie ...
  • Industrial cake producers are increasingly challenged by their customers to deliver high-quality, healthier cakes at low cost and often with a demand for consumer-friendly, easily understood labelling ...
  • Whether you are looking to create a classical, fluffy sponge or a gluten-free, sugar-free, vegan or microwavable recipe, we have solutions for your cake mix needs. With the Emulpals® series of pre-act ...
  • The modern food emulsifier was invented by the founder of Palsgaard, Einar Viggo Schou, in 1917. Since then we have become a preferred supplier of customised emulsifier and stabiliser solutions to cus ...
Loading

Sponsors & Partners