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taken two or three months to set something up. It’s sped up the innovation process because the technical appli- cation experts are brought in much earlier, which helps establish trust.”
Rikke emphasises the importance of listening to custom- ers. “What do they need? To reduce costs? To create a high- quality product? What kind of sugar are they using? To do the right thing for them, we need to have a lot of dialogue.” Meanwhile, manufacturers are increasingly interested in
the fact that Palsgaard’s ingredients are produced in CO2- neutral facilities: “It’s one of the biggest things we can offer. And it’s something end consumers are willing to pay for”, she says. Rikke says the driving force for the new concepts was to highlight the level of support Palsgaard can offer the growing number of cake mix manufacturers trying to create better-for-you options. “We wanted to show what’s possible. We’ve been the first mover in a lot of these areas, and there isn’t much that we can’t help with.”
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FOCUS: BAKERY