MAKE MORE FROM EVERY INGREDIENT

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At this year’s World Confectionery Conference in Brussels, Palsgaard’s Şeyma Özonuk took the stage to address one of the most pressing challenges in confectionery today: how to protect margins and quality in a world of soaring raw material costs.

Her keynote focused on practical solutions that enable chocolate and compound manufacturers to:

• 🍫 Save up to 4% cocoa butter with Palsgaard® AMP, stabilising pick-up and reducing fat levels without compromising quality.

• 🍦 Improve flow and coating performance in ice cream and compounds with Palsgaard® PGPR, reducing rework and improving efficiency.

• 🥄 Prevent oil migration and extend shelf life in spreads and fillings with Palsgaard® OilBinder 01, protecting brand integrity and reducing waste.

These solutions are more than technical tweaks — they are strategic levers to cut costs, improve stability, and strengthen ESG profiles.

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