Objection handling
OBJECTION 1
“Environmental and sustainability initiatives are usually costly. This sounds expensive.”
SUGGESTED ANSWER
Raw milk is one of the most expensive ingredients in ice cream. By halving its usage, you could make significant production cost savings. Together we can calculate the hard value of those potential cost savings.
Objection handling
OBJECTION 2
"Surely if we use less milk then the quality of our ice cream will change”
SUGGESTED ANSWER
Our application experts have formulated a recipe that not only saves half the amount of raw milk needed to produce your ice cream – there are no noticeable changes in creaminess, taste, flavour or texture. They would be happy to support you in recipe formulation or optimisation.
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
By reducing the milk fat content of your ice cream, and consequently your usage of raw milk, you will lower your carbon footprint for every litre of ice cream you produce while minimising your impact on animal welfare. These are positive stories to tell your colleagues, investors or journalists whatever your specific strategic goals.
ESG
Resource scarcity: ice cream
Feature
Emulsifier and stabiliser systems tailored to customers’ specific needs with our application expertise
Benefit
Up to 50% raw milk savings when reducing fat content from 10% to 5%
Value
Up to 12.3 million litres raw milk saved for every 10,000 MT of ice cream mix produced (20 million litres of ice cream)
Value
Reasons to believe
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Reduction of raw milk content by up to 50% while retaining creaminess, taste, flavour and texture
Value
For every single MT of Palsgaard® ExtruIce used in a 5% fat ice-cream recipe, you can save the equivalent of 22.3 cows’ annual milk production
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Reducing the milk fat content from 10% to 5% in 1 million ice cream sticks gives a reduction in milk needed from 6.7 cows. This would require a 300kg of Palsgaard® ExtruIce at a dose of 0.6%
Value
Improved ESG profile and brand image
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Lowering raw milk content is proof of positive action by a brand committed to improving its ESG performance
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Significantly reduced production carbon footprint
Background
Milk is an essential component of ice cream. But the practice of dairy farming – actually producing milk – is resource intensive.
For example, the water footprint of one litre of milk can be as high as 600 litres. And in terms of land, a cow in Europe will need up to 1 hectare of grass to graze per year.
These factors – together with the high emission of methane, which is a greenhouse gas – mean the carbon footprint of one litre of milk is around 1.5 kg CO2e.
This has led to many food producers actively seeking ways to reduce their use of dairy based raw ingredients for more sustainable production practices.
From an ESG perspective, efforts to reduce the use of dairy based raw ingredients, or use sustainable dairy alternatives, are seen as positive initiatives to encourage sustainable land use and water conservation, and lower CO2e emissions.
Insight
For more milk shortage insights, see this article from December 2024
Customer pain
Ice cream manufacturers seeking to reduce the environmental impact of their products face the challenge of lowering their use of raw milk without sacrificing the creaminess, taste, flavour and texture of ice cream that consumers love.
Added to this, food producers are facing increasing pressures to create low-calorie alternatives to products consumers enjoy.
Customer gain
Palsgaard makes it possible for ice cream manufacturers to half the use of raw milk without any discernible changes in creaminess, taste, flavour and texture.
On top of this, they can do so by reducing the fat content of their ice cream from 10% to 5%.
So in other words, the same great-tasting ice cream but with a dramatically reduced carbon footprint and only half the fat.
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)
Downloads
ESG
Resource scarcity: ice-cream
VALUE PAPER
ONE PAGER
How can Palsgaard help you
lower the footprint of your ice-cream?
