portunities – with anyone who really knows their stuff. “I’m often met with ‘Do you have some new emulsifiers to show us?’ – to which I answer that, in this business, no one is really interested in brand-new raw materials. Producers, as well as consumers, seem to be content with the existing raw materials that have been used for decades.” Of course, while Jørgen is justifiably cautious in offering completely new solutions, his company is constantly pushing the bounds of how newer generations of emulsifiers such as AMP or PGPR can be blended and applied for better production and in-store results. “We can take out lecithin, for example, exchanging it with emulsifiers that offer more powerful functionally and cost-efficiencies. Doing so can also help manufacturers to avoid GMO and allergenic label declarations, too.” “Working with Palsgaard is perfect for me,” says Jørgen. “Not many people know that we actually invented the industrial food emulsifier. And 100 years later, we’re still finding new ways to refine and apply our founder’s invention to food, food packaging, and other uses. It’s a wonderful journey.” 3
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