Palsgaard highlighted the benefits of its powdered whipping-active cake emulsifiers at the International Baking Industry Expo (IBIE). Many US cake premix manufacturers currently use shortening as a carrier for emulsifiers, while cake gels are a common choice in long-shelf-life cakes. Exhibiting at IBIE, Palsgaard will demonstrate why its range of powdered whipping-active cake emulsifiers are the perfect alternative to both.
In a new report, the company says the needs of US cake consumers are changing. There is demand for a wider variety of cakes, including better-for-you and free-from products, and sustainability is increasingly important.
As well as being versatile and easy to use, Palsgaard’s powdered whipping-active cake emulsifiers help manufacturers respond to concerns about sustainability. They are plant-based and made in 100% CO2-neutral facilities – a claim which, to Palsgaard’s knowledge, no other emulsifier manufacturer can make. Where the company uses palm oil ingredients, it relies on RSPO-certified raw materials, enabling it to offer its complete product range as MB- or SG-certified.