SERVICES

Share our expertise in our global Ice Cream and Plant-based Frozen Dessert Application Centres

Whether you want to improve the mouthfeel and texture of your premium plant-based frozen dessert, create a low-fat ice cream without compromising on the sensory profile, or ensure better form stability in your extruded water ice, there are limitless possibilities.

Move faster from idea to ice cream

Our fully equipped ice cream pilot plants in Denmark, Mexico, Türkiye, China, India and Singapore, and our experienced technologists provide you with a fast, uniquely personal service where your specific needs and preferences – and the realities of your markets – are our focal point.

We enjoy finding ways to optimize your ice cream and plant-based frozen dessert recipes, working closely alongside you to tailor new solutions for both extruded and moulded ice cream - as well as sorbets/sherbets and ice lollies that achieve the effects your customers are seeking. Our people are here to help you with everything, including product development, troubleshooting and innovative inspiration, achieving even the most difficult of goals!

Realistic simulations

Our application centres are fully equipped with continuous ice cream pilot freezers, two-stage homogenizers and pasteurization units. So we're able to simulate every step of your production setup before you're ready to take things into full-scale production.

Regional expertise

Taste and preferences vary from region to region, which is why we focus on understanding local product needs in regional markets. Our technical teams are skilled in dealing with the requirements of many different geographies, and they'll work hard to help you solve your unique challenges, whether on location or in one of our well-equipped ice cream application centres.

WE SHARE OUR EXPERTISE

Ice cream application support

Take advantage of our unique insights into consumer trends and specific local requirements, and choose Palsgaard for your next innovative project. Our experienced food technologists are experts at solving challenges within recipe requirements, sensory requirements, emulsion stability, processing conditions or ingredient availability – and they are happy to share their know-how.

See how we'll help you make the most of Palsgaard's emulsifiers and stabilisers for ice cream here and learn more about our renowned application service here: