Palsgaard to present ice cream solutions at Anuga Food Tec

The rising concern over people's consumption of saturated fat has led Palsgaard to look into the development of ice creams with reduced content of these fats.

Palsgaard will present an ice cream with reduced fat content at At Anuga Food Tec in Cologne, Germany in March this year.

The product contains emulsifier-stabiliser system Palsgaard MouldIce 164, which gives a creamy, heat-shock stable and slow melting ice cream.

Soy-based products have gradually become more and more popular as dairy alternatives in Asia Pacific, Latin American regions and Europe.

The company will introduce Palsgaard ChoMilk 199 for UHT soy chocolate drinks, which the ingredient ensures a stable emulsion with a creamy and smooth mouth-feel.

Manufacturers can develop new formulas for soy-based drinks and ice cream and experiment with the product from soy bean to final product at the company's pilot plant facilities in Singapore.