Palsgaard will be on hand at ISM to explain how confectionery producers can cut chocolate costs with advanced emulsifiers
With more than a century of experience, Palsgaard is a global leader in emulsifier and stabiliser solutions. The company specialises in delivering formulation improvements that can cut costs significantly – without any compromise on quality.
At a time when cocoa butter prices are skyrocketing out of control, the ability to maximise cost efficiencies in chocolate production has never been more important. Achieving specific flow properties and avoiding thickening in low-fat recipes have always been high priorities too.
Recently, sustainably sourced and produced ingredients have become an increasing global priority as well.
To support all these aims, Palsgaard provides advanced AMP and PGPR emulsifiers that can safely and sustainably supplement or even outperform lecithin while delivering improved and consistent chocolate quality.
Hands-on support
Since 1917, Palsgaard has led the way in emulsifier development, inventing the world’s first plant-based food emulsifier. Today, the company’s niche emulsifier experts collaborate closely with customers around the world to optimise their production capabilities, explore new trends and drive innovation.
Switching one ingredient for another can be complicated, but replacing lecithin with AMP doesn’t have to be. Adjusting chocolate recipes, optimising their flow properties, reducing costs and solving seemingly impossible problems are just some of the services Palsgaard offers at its application centres in countries including Denmark and Türkiye.
ISM 2026
At ISM, Palsgaard will demonstrate how its sunflower-based Palsgaard® AMP 4455 and rapeseed-based Palsgaard® AMP 4458 can help provide the solution that modern chocolate manufacturers need.
These custom-designed, non-GMO emulsifiers can deliver significant results in terms of reduced cocoa butter usage as well as 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’s experts will be available throughout the event to discuss the potential for cost savings and process improvements for specific project requirements.
Special presentation
Palsgaard will highlight the benefits of its AMP and PGPR solutions in depth in its “Rethinking Chocolate: How Formulation Efficiency Can Redefine Indulgence” presentation at the Talks & Tasting Stage (Hall 10.1) at 12pm on 3rd February.
Palsgaard’s Chocolate & Confectionery Specialist Kasper Strandorf will cover the following topics:
- How formulation choices impact cost, sustainability, and quality
- Improving processing stability and consistency
- Reducing cocoa butter dependency through smarter formulation
- Practical learnings from real application work
The focus will be on how small, targeted formulation changes can deliver measurable improvements in real production environments.
