Want to change your recipe – without losing customer loyalty or profits?
Some things should never change.
We live in a world of constant change. There are some things, however, that should never have to change. Like the quality of your ice cream, for example. Unless it’s for the better, of course.
Palsgaard takes the task of maintaining good ice cream quality so seriously that we’ve developed a full range of emulsifiers and stabilizers as well as integrated blends to keep your ice cream products performing like winners – no matter what your customers or your profitability goals demand.
What’s your challenge?
Let us help you to design and adapt your products for today and tomorrow, delivering:
Our sustainable emulsifier and stabilizer blends for ice cream are available in an easy-to-apply powder form. And your orders will arrive right on time, tracked and monitored in any part of the world. In fact, our standard supply lead time is just three weeks from confirmation of your order.
Palsgaard is ISO 22000-certified, so our products are manufactured according to HACCP principles. And you can rely on our documentation department to ensure that all products delivered from Palsgaard's production facilities comply with relevant EU legislation.
Manufactured with a clear conscience
We take our corporate social responsibility very seriously at Palsgaard. This is, however, nothing new - and we're not just adapting to market pressures. Our founding principles, formulated over 90 years ago, have always demanded that we look after our people and our environment. By 2015, for example, we will only use sustainable, RSPO-certified palm oil, and we have pledged to become CO2 neutral by 2020.
The heat shocking tale of Fredo
Learn the shocking tale of an ice cream not properly protected against heat shock
The not so heat shocking tale of Fredo
See what difference it does to the life of an ice cream if it is properly ensured against heat shock.
Questions about emulsifiers and stabilizers for ice creams?
Please don't hesitate to contact us if you would like to know more about how the right combination of emulsifiers, stabilizers and know-how will help you beat the heat shock effect.