Lowering the footprint of chocolate

Emulsifiers can contribute to significant savings of other raw materials with a negative environmental impact. For example, we work with some of the biggest chocolate manufacturers of the world to reduce the environmental impact of cocoa farming. The over-farming of cocoa is a major cause of deforestation, and reducing the cocoa butter content of chocolate reduces the demand for this scarce resource.

With Palsgaard emulsifiers twice as effective as lecithin in substituting the rheology effect of cocoa butter, you can reduce cocoa butter usage by up to 3% without compromising taste, quality or appearance. In other words, for every 10,000 metric tons of chocolate produced, it is possible to save up to 300 tons of cocoa butter. Translated into arable land, this equates to freeing up 740 hectares of land, which is about 1,000 football pitches or enough to grow 1.5 million trees.