News | IDM REDUCED PRICE The long-standing, widely appreciated benchmark book „Cheese Technology“ by Josef Kammerlehner is now available at a reduced price of €109 incl. mail and tax. The book has nine chapters that deal with the whole portfolio of cheeses and their manufacturing. Basics like chemistry, physics, technology, milk ingredients and history of cheese making are also presented in detail. Order your pesonal copy of Cheese Technology today – the stock is limited. Order at international-dairy.com, in the „Shop“ category. Promoting the case for sustainable emulsifiers Palsgaard After having supplied sustainable palm-based emulsifiers for some years, Danish-based, globally active Palsgaard A/S is now also able to deliver a broad range of emulsifiers based on segregated certified palm oil. “It’s been a complicated task as we are using many different ingredient specialties where palm is the originating material, but we are currently expanding our range considerably and we are now able to satisfy most enquiries concerning emulsifiers and specialities based on sustainable palm oil,” explains CEO Jakob Thøisen. Palsgaard has been a member of the Roundtable on Sustainable Palm Oil (RSPO) since 2008, and sees the topic of sustainability as an essential issue for protecting the global environment, upholding biodiversity and providing suitable working conditions for local plantation workers. The company offers sustainable emulsifier solutions based on segregated palm oil within a range of industry categories, including dairy, ice cream, bakery, confectionery and margarine. Sustainability at the heart “Maintaining our lead in emulsifiers requires that sustainability is considered with every step we take,” says Jakob Thøisen. “Through sustainability initiatives that include considerable reductions in CO2 emissions and sustainable sourcing of palm oil, we try to set an example for food manufacturers and raw materials suppliers around the world – and we like to share this extensive experience to provide valuable guidance.” By partnering with Palsgaard, food manufacturers can meet demands for a sustainable business model on palm Palsgaard is now able to deliver a broad range of emulsifiers based on segregated certified palm oil (photo: Palsgaard) oil sourcing. And the company is fielding a growing number of calls from customers who want to k now more about the difference between Segregated palm oil and Mass Balance products or find out what it would take for them to become SCCS-certified. Achieving RSPO SCCS certification is a lengthy process with many different steps, from setting up guidelines for material handling f lows in production to documentation of traceability and cleaning procedures in production. And it all varies depending on whether the producer is aiming for MB or SG certification. Food producers will need an implemented and RSPO-approved system for administration of purchases and sales for the MB level, and specific production processes for SG certification. As Palsgaard is certified according to both levels, the company k nows the approval process in intricate detail, mak ing it a valuable source of k now-how. To promote k nowledge transfer, the sustainable emulsifier producer has provided a contact form on its website palsgaard.com/sustainableemulsifiers
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