Driven by innovation and expertise

Ever since our founder, landowner Einar Viggo Schou, invented the plant-based food emulsifier back in 1917, an entrepreneurial spirit has driven everything we do. With a global network of seven application centres, our team of dedicated food experts is ready to help the international food industry explore new trends. By leveraging their deep understanding of emulsifiers, they are constantly driving innovation and creating new opportunities for food producers worldwide.

Our sister company Nexus, which specializes in the research and development of emulsifiers, plays a vital role in this process. Nexus has a high degree of scientific freedom, which allows researchers to expand the boundaries of emulsifier technology. This ensures a steady flow of innovative solutions for the benefit of Palsgaard and our activities.

Emulsifiers allow you to mix otherwise incompatible ingredients such as water, oil, and air. Although they only make up a fraction of the finished product, they have a huge impact on its quality. They allow manufacturers of baked goods, confectionery, dairy, ice cream, and plant-based foods to create stable emulsions, prevent oil leakage, and control viscosity and fluffiness.

This results in delicious foods like soft cakes, perfectly shaped chocolates, and delicious whipped cream. Combined with stabilizers, emulsifiers also help improve the stability, mouthfeel, and texture of ice cream, dairy, and plant-based alternatives. In addition, emulsifiers contribute to extended shelf life, reduced resource consumption, fewer e-numbers, less fat, salt and sugar and fewer allergens.

Read more about Palsgaard Estate on these pages

The Schou Foundation

Palsgaard in the local community

Palsgaard A/S

Farming at the Palsgaard Estate

Forestry at Palsgaard Estate

Sandbjerg Vig Camping

Juelsminde Golf Club