to the world. From that moment on, the estate became the site of extensive, continuing research into new applications for emulsifiers, brought to the world’s food manufacturers and their consumers by the company he and his son, Herbert Schou, named Palsgaard A/S. And it was also the beginning of a distinctly socially responsible approach to business that would see the company championing sustainability as a core component of its success. Palsgaard is now active in over 100 countries, inspiring and supplying a range of vegetable-based emulsifiers and stabilizers for bakery, dairy, confectionery, ice cream, fine foods, margarine and non-dairy production. What’s next for food emulsifiers? Today, hundreds of thousands of individual food products, including most of the approximately 10 billion litres of ice cream produced each year around the world, use ingredients that originated from Einar Schou’s invention in some form or another. The journey begun in 1917 by Schou, however, is now entering a new phase. Palsgaard has begun marketing new emulsifier capabilities that enable their use not just in food, but as functional additives in food packaging, too. It’s a shining example of innovation in the field, applying emulsifiers as anti-fogging agents for polymers and polyolefins, as antistatic agents, and even as dispersing aids that more efficiently distribute colour pigments in plastics. Doing so brings likely benefits for consumer health, as replacement with vegetablebased emulsifiers prevents potentially toxic chemicals migrating into the food itself. There are more refinements and new uses for emulsifiers currently under exploration at Nexus A/S, Palsgaard’s research arm, the majority of whose work is still carried out at the estate – and in the labs of many other science-based companies around the world who have adopted Schou’s useful invention. Like its competitors, the company is cagey about revealing more of the work going on its labs, citing competitive and customer confidentiality concerns. A legacy for the future Palsgaard differs from its food ingredient competitors in that, to this day, the Danish-based company is owned and operated by a socially oriented foundation – a fact that lies behind the company’s stellar record in sustainability. So for Palsgaard, innovation in the field of sustainable emulsifiers is key to the future of Schou’s invention. Already, in fact, over 85% of the company’s total production volume is CO2-neutral, and Palsgaard is well on the way to achieving its target of complete neutrality by 2020. For more information, please visit www.palsgaard.com CELEBR ATING Years of the invention Palsgaard Emulsion Oil 1917 · 2017 3
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