It has just released its first CSR report, which states that it is important to “make it possible to improve the nutritional profile of food and, at the same time, avoid undesirable contents in our products”.
Therefore it said there would be a special focus on product development in support of low-fat foods and minimising trans fatty acid content in its products.
It also believes that food additives “should be the subject of more nuanced debate” and where possible, it would develop products that reduce E numbers.
A spokesman for Palsgaard told FoodNavigator.com: “The health issue is closely linked to our CSR.”
However, he added: “The most challenging target is being CO2 neutral in 2020 - our production processes are energy intensive, and we consider it our responsibility to reduce carbon footprint caused by high energy consumption.”
Palsgaard said it has had an increasing focus on CSR over the years but felt it needed to formalise this with a CSR strategy.
It has now outlined its objectives with practical targets including minimising wastewater, reducing refuse and waste, minimising the volume of packaging and increasing the share of RSPO-certified palm oil to 100 per cent, as well as being CO2 neutral.
Issues to be addressed also include improving supplier management and minimising corruption, with an aim to be “known for our commitment to sustainability”.
Other targets are for improving the working environment, employee skills and community involvement.
The spokesman said: “It will give customers piece of mind, knowing that they are dealing with a socially responsible company.
“More and more customers demand documentation for socially responsible behaviour and plans and goals to show that we are steadily improving with regard to CSR issues. So yes we will use environmental/sustainability as a selling point.”
However, goals related to the supply chain were described as a “special challenge” for such a “relatively minor player” in the market. Nevertheless it pledges to “attempt to exert an influence” on business partners and to encourage them to act more responsibly.
The report states that Palsgaard “continually strives” to improve food product safety and nutritional characteristics.
It gives examples such as Palsgaard IceTriple, used to produce ice cream with 5 [per cent fat and most Palsgaard emulsifiers have a content of less than 1 per cent trans fatty acids.
The majority of Palsgaard’s products are food additives and therefore registered with one or more E-number.
So, to meet consumer demands for fewer E-numbers, Palsgaard said it has developed a range of ice cream stabilizers, so that the ice cream requires only one or two E-numbers to maintain a good consistency, long shelf-life and resistance to temperature fluctuations.
The CSR report can be read here.