Profitability
Master
Background
Like many large-scale businesses, food production companies must navigate increasingly narrow profit margins.
As a result, everyone from the C-suite to production is focused on scrutinising every penny spent and finding ways to improve efficiency.
Often they are unaware that an emulsifier supplier like Palsgaard, with our personal and collaborative niche experts, can help them to optimise their processes and get the most out of every ingredient by reducing production quality fluctuations and wastage.
Insight
This article from November 2024 goes into more detail about the economic pressures facing food manufacturers right now.
Customer pain
Sudden cost increases, such as rising ingredient prices, which impact finished product price, and inefficiencies in production resulting in over-use of costly raw ingredients, unnecessary waste and energy costs.
Each of these factors represents an ongoing and concrete threat to our customers’ profitability.
Customer gain
Optimised recipes – that make more out of every ingredient – and maximised production efficiency.
Feature
Application expertise and production know-how, high functionality emulsifiers and collaborative problem-solving.
Benefit
Increased efficiencies throughout your production and optimised recipes that make the most of every ingredient.
Value
€6 m savings per 10,000 MT of chocolate produced, with 3% cocoa butter content reduction (300 tons cocoa butter at €20 per kg)
€1 m savings in baking with 4 million eggs saved for every 100 MT of Palsgaard bakery emulsifiers used (6 eggs at €1.5)
€3 m savings in ice-cream, with more than 12 million litres of raw milk saved for every 10,000 MT of ice cream mix produced (skimmed milk powder at €2500 per MT)
Value
Reasons to believe
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To date, our teams have developed more than 2000 recipes, across industries and categories
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54 full-time application specialists dedicated to finished product development and innovation, many of whom have industry production experience
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6 x state-of-the-art, semi-industrial application centres globally, where we host customer collaboration trials every day
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
"Our margins are already so tight, we can’t afford to invest in new solutions right now.”
SUGGESTED ANSWER
I hear you. The pressure on margins seems to be increasing across the industry. But investing in Palsgaard’s solutions doesn’t require significant up-front costs, and the returns can be almost immediate. By optimising ingredient usage and reducing waste, you could see a rapid return on investment through improved efficiency and reduced production costs.
Objection handling
OBJECTION 2
“We don’t need more complexity in our production processes right now.”
SUGGESTED ANSWER
I understand the concern. The last thing you need is a solution that complicates things. That’s why we collaborate closely with you to tailor solutions that integrate smoothly and seamlessly into your production set-up, with minimal disruption. We’ve helped many companies just like yours simplify their processes while achieving major gains in efficiency.
Objection handling
OBJECTION 3
“How can emulsifiers really help reduce ingredient costs or wastage? It seems like a small factor in the grand scheme.”
SUGGESTED ANSWER
That’s a great question. It may seem small, but small improvements in ingredient efficiency can have a big impact over time – especially when dealing with rising ingredient costs. Our soutions can help to stabilise formulations, reduce variations, and ensure that every ingredient is used optimally. Even a small reduction in waste or ingredient overuse can lead to significant savings, which quickly add up across large-scale production.
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Profitability
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