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MYPALSGAARD
JOBS
SOLUTIONS
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Bakery
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Cake premixes
Industrial bakery
Vegan cakes and cake mixes
Cake gels
Condiments
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Mayonnaise
Sauces
Chocolate & Confectionery
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Crystal promoters
Oil binders
PGPR – for optimum viscosity control
Dairy
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Chocolate milk
UHT recombined milk
Sweetened condensed milk
Ice cream
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Extruded ice cream
Moulded ice cream
Sorbet/sherbet
LBG-free ice creams
Oils & Fats
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Cake and cream margarine
All-purpose margarine
Low-fat spreads
Puff-pastry margarine
Plant-based products
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Plant-based frozen desserts
RUTF and RUSF
SERVICES
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Global Application Support
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Bakery Application Centres
Chocolate & Confectionery Application Centres
Ice Cream and Plant-based Frozen Desserts Application Centres
ABOUT US
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Company overview
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A Quick Intro to Palsgaard
Mission & Vision
Our Values
100 Years of Emulsifiers
Sales and Delivery Conditions
Become a Supplier to Palsgaard
The Schou Foundation
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About the Schou Foundation
Values and Objectives
Management Structure
News about Palsgaard
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2023
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Palsgaard starts major expansion of Netherlands factory to double PGPR production
2022
View all - 2022
Palsgaard announces new CEO
Palsgaard to showcase full range of plant-based polymer additives at K 2022
New Anti-fouling additive for the PP and PE polymerization process – Palsgaard introduces Einar® 981 to replace existing regulatory compromised chemistry
Palsgaard and Korean PE film manufacturer collaborate to optimize the shelf-life, aesthetics, safety & sustainability of sensitive food packaging
Palsgaard helps automotive compounders enhance the sustainability of PP formulations for class ‘A’ mould release
Certificates
The Nexus of Emulsifier Innovation
Where to meet us
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Indian Ice Cream Expo 2024
Fi India 2024
ESG
CONTACT US
Palsgaard.com
ABOUT US
Get to know Palsgaard in these pages
ABOUT PALSGAARD
A Quick Intro to Palsgaard
ABOUT PALSGAARD
Mission & Vision
ABOUT PALSGAARD
Our Values
ABOUT PALSGAARD
100 Years of Emulsifiers
ABOUT PALSGAARD
Sales and Delivery Conditions
