ESG
All foods
Background
Insight
Food waste and resource scarcity are two key areas where food companies can actively address ESG issues and strengthen their image towards employees, consumers and investors.
Why food waste?
Discarded food that ends up in landfills emits methane – a potent greenhouse gas – as it decomposes, which has a direct impact on climate change. Wasting food also means wasting the water, energy, land and labour resources required to produce it. As such, any inefficiencies in food production can undermine sustainability goals.
With more and more governments introducing legislation designed to minimise food waste, companies risk fines and reputational damage if they cannot comply.
Why resource scarcity?
As global population grows, so does the demand for raw ingredients like eggs, milk and cocoa to produce the food we consume. Growing awareness of the need to protect these resources – and minimise their usage through efficient production processes
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is only compounded by deforestation and biodiversity loss caused by both small and large scale farming.
This further intensifies the pressure on food companies to adopt more sustainable practices throughout their supply chains and production and minimise their footprints. As a result, addressing global ethical and environmental concerns, like food waste and resource scarcity, is fast becoming a business critical issue for all players within the food industry.
Customer pain
These factors do not just call on food companies to take action. Due to legal, environmental and social pressures, food companies must be seen to be taking every action they can to address food waste and resource scarcity. And all the while continuing to produce the quantity – and not least the quality – that internal and external stakeholders expect.
This requires rethinking the ways food is produced.
Customer gain
Across our portfolio, Palsgaard has a range of products and solutions that can help reduce waste and make more from every ingredient.
But even greater gains can be made when our application specialists work together in close collaboration with customer R&D and production teams to develop new recipes that can deliver to defined output and quality levels with fewer eggs, less milk, lower cocoa butter content and longer shelf lives.
Feature
High functionality emulsifiers and industry-leading application expertise
Benefit
Greater production efficiency with less waste and lower usage of scarce resources and improved end-product quality with longer shelf life for reduced food waste
Value
100% of your current production output – from chocolate and cakes to ice-cream – with significantly reduced egg, milk and cocoa butter usage and longer shelf life
Value
Reasons to believe
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Demonstrated customer cases across food types and geographical locations over many years
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High functionality emulsifiers with individual certificates of analysis for every batch, giving you full production control and minimising quality fluctuations and waste
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Stable emulsifier and stabiliser recipes with long storage shelf life
Value
Improved ESG profile and brand image
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Proven reductions in the use of raw ingredients and scarce resources, and longer end-product shelf life
HEADLINE HEADLINE
FEATURE
Twice as effective as lecithin in substituting the rheology effect of cocoa butter
BENEFIT
Up to 8% cocoa butter savings compared to chocolate not using lecithin
(up to 4% savings compared with lecithin)
Objection handling
OBJECTION 1
“Environmental and sustainability initiatives are usually costly. This sounds expensive.”
SUGGESTED ANSWER
The cost of scarce resources is rising rapidly. By lowering their usage you will lower your costs. And by minimising waste your production efficiency will increase.
Objection handling
OBJECTION 2
"If we reduce the use of certain ingredients, consumers will notice the taste difference immediately”
SUGGESTED ANSWER
Our application experts will collaborate closely with your teams to ensure no difference in the quality, taste or appearance of your products, by optimising recipes and developing new ones.
Objection handling
OBJECTION 3
"I’m not aware of the specific areas of focus in our ESG strategy, so this might be irrelevant”
SUGGESTED ANSWER
All food companies have a responsibility to reduce food waste and protect scarce resources – in many countries around the world, it is even becoming a matter of legal compliance.
Downloads
ESG
All foods
VALUE PAPER
