Palsgaard presents key emulsifier series at our World Confectionery Conference

The doors of our 2025 World Confectionery Conference are set to open shortly, with a broad representation of the sector due to assemble in Brussels, writes Neill Barston.

With everything from finished products, equipment, systems and major supply chain operators, there will be something for everyone at our key event.

Among key elements of this year’s event will be trends and developments within the ingredients sector for the global sweets and snacks market.

Making a key return at this year’s event is Palsgaard’s Seyma Ozonuk, who will be discussing the company’s latest developments within the emulsifier market, which have strong application for both chocolate and bakery ranges.

As readers will have noted from previous edition of our conference, the Danish headquartered company has used our event to showcase new iterations of its leading applications that have made their mark on the industry.

Speaking to Confectionery Production, Seyma, who leads a regional team of the company in Turkiye, explained she was looking forward to rejoining the conference once more after her presentation debut last year.

Moreover, as she noted, the event, which is being staged at the Marriott Hotel, Brussels on 11 September (see confectioneryconferenc.com for final ticket entry), will see her discuss some of the company’s most compelling offerings.

As she noted, with the cost of ingredients including cocoa remaining comparatively high, many manufacturers are seeking to reduce costs as much as is practical through creative use of alternative ingredients solutions, which is precisely where Palsgaard can assist companies large and small alike.

Speaking to our title, she said: “I am very excited both on behalf of myself and Palsgaard. It makes me very happy to be able to voice the solutions we have been implementing for years more loudly at a very valuable conference. I am sure it will be very productive for us and everyone who participates.”

Moreover, as she explains, one of the main challenges in being a global business is in evaluating regional preferences, which has posed the test of developing solutions that fit consumer profiles in differing regions.

According to Seyma, the challenge of meeting varying food regulations around the world can take some time to adapt to, yet she believed the company is continuing to thrive in spite of present market conditions.

As she previously explained to our title, being based in Turkiye has in fact proved a notable advantage, being in a prime zone that can tap into both European and Asian trends ands cultures.

She said: “There are many reasons behind being in Turkey and being able to do this job. One of them is our perfect geographical location, because we can follow both Europe and the Middle East region. We have many global and local large manufacturers, each of which makes very high-quality products that appeal to every region.

“This provides us with diversity, alternatives and ease of work. Developing a new product is frankly easy because our manufacturers have really high foresight and perception, they follow world trends very closely and I can say that we are in a perfect place to develop something new together.

 As the team leader added, the business is presently in the process of devising new solutions for the confectionery sector that remain in development.

Seyma Ozonuk will be presenting for Palsgaard  at this year’s World Confectionery Conference. Pic: Palsgaard

But with confectionery businesses thriving on delivering new novelties, just how much work goes into their creation?

“Actually, it is necessary to know the market very well, we work directly with the manufacturer, but our customers are both the manufacturers and their consumers, that is, people who buy the product from the market and eat it at home. Therefore, following the trend and demand is the most important thing.

“Here again, when you innovate something new, technique comes into play, because each of your innovations must be compatible with the existing process, accessible, applicable and the results must be observable. Otherwise, we will be walking with a utopian innovation. I can easily say that Palsgaard is very strong in this regard.”