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MYPALSGAARD
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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
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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
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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
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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
Share our insights in these technical articles about ice cream
TECHNICAL ARTICLE
How to beat the LBG price spiral and still control ice cream quality and costs
