Share our expertise in our global dairy and dairy alternatives application centres
Product development and recipe optimisation
If you're looking for tailor-made solutions, recipe optimisation, new product development and troubleshooting - plus creative inspiration and the right, hard-working attitude - then our technologists are ready to help you.
Our dairy - and dairy alternatives - application centres provide fast, skilled regional service with in-depth knowledge of local products and manufacturing techniques. Our pilot plants all include fully flexible UHT lines with infusion and injection, two-stage aseptic homogenisers and various combinations of holding time and temperatures. New recipes for recombined milk drinks and plant-based beverages are often tested in these plants. Desserts and creams are whipped in aerators specially dedicated to these applications. Tests on fermented products are done in temperature-controlled cabinets, allowing several parallel tests to be carried out simultaneously.
All of the processing steps that take place on an industrial scale are reflected at a smaller scale.
Regional expertise and top-shelf service
Taste and preferences vary greatly from region to region. That's why we place so much emphasis on understanding the exact local product needs and tastes in regional markets. Our people have this unique "local-international" experience and are dedicated to helping you meet your challenges and goals - either on location or at one of our well-equipped application centres.
As a global emulsifier/stabiliser manufacturer, Palsgaard has unique insights into local requirements and trends. Our global involvement is a constant source of fresh inspiration, enabling us to help customers introduce new dairy products inspired by consumer favourites from other parts of the world.
To do this successfully, recipes need to be adapted to local preferences, requirements and production conditions. Our experienced specialists know exactly how to solve challenges such as water retention, sensory requirements, emulsion stability and raw material demands – and they are keen to share their knowledge for your benefit, too!