Palsgaard A/S
Li Ying Chua is a seasoned professional in the field of food technology, currently serving as a Senior Application Specialist at Palsgaard A/S since September 2017, with prior experience as an Application Technologist. Responsibilities include conducting pilot plant trials and product evaluations, formulating new products, and providing technical support and training. Previous roles include Food Technologist at Lacto Asia Pte Ltd, focusing on processed cheese development, and a Research & Development Intern at Sin Hwa Dee Foodstuff Industries, where assistance was provided in product development and evaluation. Additional experience includes technical support in sensory studies at Temasek Polytechnic and internship at International Flavors & Fragrances. Li Ying Chua holds a Bachelor’s degree in Food Technology from Massey University and has extensive expertise in product formulation, technical training, and customer engagement in the food industry.
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Palsgaard A/S
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We’re all about emulsifiers 100 years ago, Palsgaard’s founder invented the modern plant-based food emulsifier, taking the first steps to create a global ingredients and additives manufacturer focused on developing and supplying emulsifiers & stabilizers and polymer additives. Making the Change The invention of the emulsifier, and all the know-how accumulated since then, aren’t our only claims to fame. We’re building our future on sustainability, too. So, developing and delivering sustainable emulsifiers as ingredients in both foods and polymers takes a lot of our focus. Because we’re foundation-owned, we’re uniquely able to put sustainability at the core of our strategy. That’s why, for example, we achieved CO2-neutrality across all of our six global production sites in 2018 – two years ahead of our declared 2020 goal. Or, why we lead the industry in using sustainable, segregated palm oil to make our emulsifiers. Palsgaard in food We work with bakery, confectionery, dairy, mayonnaise, ice cream and margarine applications, helping manufacturers to reduce fat, ensure leaner labels, strengthen structure and stability, improve softness, stretch shelf-life, balance moisture content, and to control spreadability, viscosity, mouth-feel and texture. Palsgaard in polymers We develop and produce sustainable polymer additives that are 100% plant-based and food-grade. Our Einar® range covers a variety of applications for masterbatches and polymer products, including antistatic and antifogging effects, pigment dispersion, mould release and many others. You’re invited! If you’re a Palsgaard customer, or thinking about becoming one, our experienced technical teams will work hard to help you meet your challenges at your factory or in one of our 5 pilot labs around the globe. If you’d like to join the Palsgaard team, we encourage you to reach out to us. What might you be able to contribute to our know-how and sustainability goals in the exciting future of emulsifiers?