Denmark’s Palsgaard, a company that has been developing plant-based food emulsifiers since 1917, is inviting food manufacturers to participate in PIER (Plant-based Ingredients for Egg Replacers), an exciting project to develop pioneering plant-based alternatives that can replace fresh and dried egg ingredients.
PIER, a collaboration between Palsgaard, Aarhus University, and R&D company Nexus, aims to replace 10% of the eggs used globally — equivalent to 100,000 tons of CO2 — as ingredients in food products such as baked goods, dressings, desserts, and ready meals.
“By securing first-mover advantage on next-generation egg replacements, the successful applicants will get a big head start”
Palsgaard points out that through the scheme, food manufacturers can become frontrunners by co-developing new ingredients that cut recipe costs while reducing the carbon footprint associated with egg production.
The project has a total budget of DKK 37 million (around €5 million) after receiving a DKK 23 million grant (approximately €3 million) from Innovation Fund Denmark.
Claus Hviid Christensen, CEO of Palsgaard’s sister company Nexus, said: “The PIER project represents an exciting opportunity to drive positive change by developing more cost-effective, climate-friendly ingredients. By securing first-mover advantage on next-generation egg replacements, the successful applicants will get a big head start in being able to cut their costs and their carbon footprint.”
Sustainability, a key driver
Focusing on sustainability, PIER aims to reduce egg CO2 emissions by 33% and increase supply chain security. Palsgaard says that to achieve this goal, the project’s plant-based egg developments must meet taste, sustainability, affordability, and functionalities criteria, including texture, volume, foaming, gelling, and emulsifying.
“We may need to develop a range of solutions to meet different application requirements
While working on the project, participants will test existing and new recipes with their innovative creations and market-unique solutions and secure priority access to the new ingredients.
The potential of plant-based ingredients
Based in Juelsminde, Palsgaard focuses on enhancing the quality of food products through innovative emulsifier technology. It creates ingredients that deliver stable emulsions in bakery, confectionery, condiments, ice cream, and plant-based foods. Its portfolio extends beyond food to personal care products and polymer additives, offering sustainable alternatives to conventional additives.
Employing nearly 700 people across 17 countries and six factories on four continents, Palsgaard reported a turnover of €300 million in 2023, showcasing a robust global presence and ongoing growth.
Christensen added: “Plant-based ingredients have enormous commercial potential as a replacement for eggs that can substantially lower carbon emissions. We may need to develop a range of solutions to meet different application requirements and we’ll also be exploring opportunities for partial egg replacement. We’re looking forward to hearing from manufacturers who are keen to join us in pioneering innovative new solutions.”
Further information on the PIER project can be found here.
