Palsgaard will highlight the cost-cutting and sustainability potential of its emulsifiers for pistachio chocolate and more at Gulfood Manufacturing 2025 (4–6 November, Dubai).
The company’s emulsifiers and stabilisers are used worldwide to enhance sensory qualities and shelf life while optimising cost-in-use. They can replicate key functional qualities provided by other ingredients, helping manufacturers address resource challenges such as the ongoing cocoa shortage.
At Gulfood, Palsgaard (Hall 6, Stand C6-4) will present concepts including pistachio chocolate made with Palsgaard® AMP. The emulsifier enables producers to cut cocoa butter – the most expensive ingredient in chocolate production – while maintaining sensory qualities and flow properties. AMP is significantly more efficient than lecithin, allowing for greater cocoa butter reductions, substantial cost savings and more sustainable use of scarce raw materials.
In the bakery segment, Palsgaard will highlight how its sustainably produced emulsifiers help industrial bakers reduce food waste, extend shelf life and lower energy use in production. This combination of performance and sustainability allows manufacturers to meet consumer expectations for indulgent baked goods while also improving efficiency and ESG performance.
In the dairy sector, the company will offer a canned breakfast cream formulated with Palsgaard® Creamer. This emulsifier-stabiliser blend improves mouthfeel while reducing fat and extending shelf life.
For ice cream, Palsgaard will demonstrate how its emulsifier and stabiliser systems create the perfect balance between creaminess, melting resistance and stability – even under challenging heat-shock conditions. These solutions allow manufacturers to achieve consistent quality, optimise overrun, and reduce recipe costs, all while meeting consumer demand for indulgent, better-for-you ice creams.
Palsgaard will also participate in a panel discussion at Gulfood Manufacturing, underlining its commitment to sharing insights on the future of food innovation.
Tolga Tanriover, Regional Director, Turkey, Middle East & Africa, at Palsgaard, said: “From chocolate to baked goods to dairy and ice cream, our emulsifiers can be used to create delicious, stable products while cutting back on high-cost ingredients. At a time when the industry is under pressure from rising prices, we are excited to show Gulfood Manufacturing visitors how Palsgaard delivers tailormade solutions that save money and support sustainability.”
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Joseph Clarke
Editor, International Bakery
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Email: editor@in-bakery.com
