Denmark’s Palsgaard primed for freshly-forged ISM Ingredients trade event

Danish-headquartered Palsgaard ingredients is set to offer a dynamic showcase of its chocolate market applications at the fast-approaching ISM event in Cologne, writes Neill Barston.

The business is set to plays its part in the newly-introduced Ingredients element of the show, which takes place in Germany at its traditional Koelnmesse location from 1-4 February .

As the company,  which can be found at Hall 10.1 | F061, noted, rising cocoa prices and sustainability issues are forcing manufacturers to rethink how indulgence is created in the modern market. At ISM, Palsgaard will demonstrate how its sunflower-based Palsgaard AMP 4455 and rapeseed-based Palsgaard AMP 4458 can help provide the solution.

Furthermore, as the company asserted, these custom-designed emulsifiers for chocolates can deliver significant results in terms of reduced cocoa butter usage as well as improving processing and providing more consistent outcomes. Palsgaard AMP solutions are also free from off-tastes and odours and there are no issues with discolouration in white chocolate.

In addition, AMP can be used with Palsgaard PGPR co-emulsifiers to provide even greater viscosity control in moulding, with no air bubbles and excellent distribution.

Palsgaard will explain these benefits in depth in its “Rethinking Chocolate: How Formulation Efficiency Can Redefine Indulgence” presentation at the Talks & Tasting Stage (Hall 10.1) at 12pm on 3 February.

Using real application learnings, it will show how emulsifiers can maintain quality, stability and sensory pleasure while improving cost and environmental performance. Notably, visitors to the event next month will have chance to discuss specific formulation requirements with its on-site team.

In addition to its chocolate focus, the company also confirmed it will be presenting its emulsifier and stabiliser solutions for bakery on the stand, highlighting their benefits for consistency, texture and process stability.

Kasper Stranddorf, Application Specialist at Palsgaard, explained the company was keenly awaiting its return to the annual confectionery gathering – which is anticipating a broad industry turnout.

“The cocoa crisis has made it very difficult for manufacturers to maintain product quality while keeping costs under control. We’re delighted to showcase our plant-based emulsifier solutions at the new ISM Ingredients event. For us, this is an important platform to engage in more technical, formulation-driven dialogue with chocolate manufacturers, focusing on practical solutions that can help them protect their profit margins.”