Danish emulsifier specialist Palsgaard has reached its goal of becoming carbon neutral two years ahead of schedule due to the increased adoption of sustainable energy sources, such as biogas and solar power.

The company set itself the target of making its production facilities carbon-neutral in 2010.

Net carbon emissions have been reduced from 12,029t in 2010 to zero in 2018, with a total CO2reduction of 56,175t.

Palsgaard, which operates six production sites across the world, is now planning a range of green initiatives, including a new solar energy park at its headquarters in Denmark.

The company said that its emulsifiers are vegetable-based and sourced as sustainably as possible. Palsgaard depends exclusively on RSPO-certified raw materials when it uses palm oil ingredients in order to offer its complete product range as MB or SG-certified.

Palsgaard CEO Jakob Thøisen said: “This is a major milestone, not just for Palsgaard but for the whole ingredients industry. The production of emulsifiers is very energy-intensive and when we decided to eliminate our carbon footprint, many thought it couldn’t be done.

“However, we’ve demonstrated that with ambition and innovation, sustainable ingredient production is possible. Achieving CO2-neutral status ahead of schedule has given us extra energy to continue making a difference. We hope other companies will be inspired to go on the same journey.”

In 2018, Palsgaard achieved CO2-neutrality at its Mexican facility. The company’s largest site, based in Denmark, was declared carbon-neutral in 2015 following the reduction of emissions by 16,000t.

The Schou Foundation owns Palsgaard, which employs 549 people across 16 countries. The company’s specialised emulsifiers allow bakery, confectionery, condiments, dairy, ice cream, margarine and meat producers to enhance quality and extend the shelf-life of their products.

The company’s turnover in 2018 was $211m, with products sold to over 120 countries. Palsgaard’s products are non-GMO, and meet halal and kosher requirements.

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