Ingredients specialists Palsgaard set for a notable World Confectionery Conference return
Seyma Ozonuk will be presenting for Palsgaard alongside a colleague at this year's World Confectionery Conference. Pic: Palsgaard
Innovative Danish-based ingredients business, Palsgaard is set to mark its return to involvement with the World Confectionery Conference, as it joins our extensive list of speakers, writes Neill Barston.
The company has previously used our event for a significant launch of its key PGPR 4190 emulsifier series, with its latest variant reportedly 15% more efficient at controlling viscosity than its predecessor. Significantly, it can be used at a dose 30-40% lower than other PGPRs, designed to make it highly cost-effective as a use within confectionery ranges.
For our 2024 event, the company will be putting forward a joint presentation, which includes insights from Şeyma Özonuk, a Turkish-based application manager and team leader who has six and half years experience in Palsgaard (see main image). Early bird rates for this year’s show are in their final week, and will be available until Monday, July 15, so take advantage of the offer here.
As the company explained, she is specialised with her extensive knowledge and production experience, both technically and practically, in business development and technical support such as problem solving in lines, optimum recipe development, directing the right product to the right process.
Seyma has strived to work closely with the company’s industry partners by considering the most appropriate technical solution from a commercial perspective, and has thrived in encouraging collaboration within her own team.
The Istanbul-based application specialist graduated from Ege University with a Bachelor’s Degree in Food Engineering. She has also a Master’s Degree in Food Engineering which is based on ‘Chocolate Rheology’.
Joining her in the joint presentation is her colleague, Nanna Vardar Berthel. She graduated from Aarhus University with a master in Molecular Nutrition & Food Technology in 2011.
Among her experience, she has worked for several international ingredient companies including Danisco and Arla Foods Ingredient and in January 2022 she joined Palsgaard as Application Manager and Senior Scientist in the headquarter in Juelsminde, Denmark, specialising in emulsifiers for the chocolate industry.
The key focus during her career have been bridging science and industry. Hence, transforming her in depth knowledge of functional food ingredient into tangible projects for industry partners. During her years in the industry she has always kept a solid contact to the academic world, and has enjoyed playing a role as industry supervisor for numerous master students. The main driver in her career have been a passion for taste and texture. A passion that follows her both during her working hours as well as in her spare time, as she greatly enjoys fine dining.
