Alsace Lait acquires Canadian Chalifoux dairy
Twelve years after taking over Savoie Yaourt, French co-op Alsace Lait based in Hoerdt has acquired a majority stake in …
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Emulsifier/stabiliser specialist Palsgaard shares advice
Anyone who has tried making ice cream at home will know that concocting an exceptional product requires a lot of effort and ideally some high-quality ingredients, but even this doesn’t guarantee the perfect texture or creaminess. For ice cream manufacturers the requirements can be even more specific, and this is where Palsgaard can help.
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