Niche experts
Master
Background
Companies in our field range from the local to the global, and from generalists to specialists, meaning our competitors are rarely similar to us on a company or organisation level. They come in all shapes and sizes.
Comparing one product with another is much easier. But supplier relationships are often built on more than product qualities and functional performance.
So it’s important our customers understand what they get from us that they cannot get anywhere else.
One of those things is our niche expertise
Customer pain
Entering into a new relationship with a supplier, a customer will have a number of questions. Can I trust their product quality? Do they really know the types of challenges we encounter every day? Can they help me beyond just supplying XX tons of YY product every ZZ months?
Customer gain
Close collaboration with a global leader – a niche expert – with more than a century of experience.
Feature
100+ years of producing emulsifiers and stabilisers – and only emulsifiers and stabilisers
Benefit
Partner with an expert with unparalleled leadership and experience within a critical area of your products & production
Value
The most comprehensive and effective solutions tailored to your specific needs
Value
Reasons to believe
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54 full-time employees dedicated to recipe and process optimisation and innovation
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The widest range of emulsifier products and combinations
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29 types of E471 (DMG), 7 types of PGPR, 3 types of AMP, 12 types of whipping emulsifier
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92% product kosher or halal certified
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87% PHO free
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NEXUS, our independent R&D partner, with an entire team of food scientists dedicated to emulsifier innovation
Value
Work with the inventors of the plant-based emulsifier
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Einar Viggo Schou created the world’s first plant-based emulsifier on the Palsgaard estate in 1917
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Collaborations and partnerships with world-leading universities and other food science institutions globally
Value
From procurement to production, all the way up to CEO level, we provide uncompromising peace of mind
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Industry’s highest investments in state-of-the-art knowledge & solution centres that host customer collaboration trials every day
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80% of our working time is spent on solving customer issues & challenges
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To date, our teams have developed more than 2000 recipes, across industries and categories
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
“Your company sounds very specialised, but what if your expertise doesn't align with our specific needs?"
SUGGESTED ANSWER
That’s a valid concern. We pride ourselves on our abilities to collaborate on recipe and process optimisation, and new product development, within a broad range of food applications, from bakery and lipids, to confectionery, ice cream, dairy and even, in some cases, meats. And our global experience means we've likely already encountered and solved similar challenges to the ones you're facing.
Objection handling
OBJECTION 2
“How can I be sure your expertise really makes a difference in our day-to-day operations?"
SUGGESTED ANSWER
That's a great question. Our knowledge and insight isn’t just about theory – it’s practical and proven. We work with companies across the globe, collaborating on real-world challenges every day. We share our experiences, so all our teams are empowered with the latest front-line know-how from around the world.
Objection handling
OBJECTION 3
“How do you stay on top of the latest industry developments if you are stuck in your labs and application centres every day?"
SUGGESTED ANSWER
Exactly by working on actual, industrial and real-world challenges with our customers every day. Our pilot plants and application centres exist specifically to let you explore and experiment with collaborative and objective specialists without having to interrupt or disrupt your ongoing production. Or make costly investments in R&D. In a single month we will likely work with ten or fifteen different producers of various food types, on some of their most pressing challenges, meaning the knowledge we build is probably second to none.
