LBB Specialties Lands Palsgaard Emulsifier Line for North America

The Partnership

LBB Specialties has signed an exclusive distribution agreement to bring Palsgaard's plant-based emulsifier and stabilizer portfolio to food and beverage manufacturers across North America. The deal adds a specialized ingredient line to LBBS's Food & Nutrition business unit, which already serves customers through an established network of technical and commercial support across the U.S. and Canada.

Palsgaard brings more than a century of emulsifier development to the arrangement, backed by dedicated research laboratories, application centers, and pilot plants. Its ingredient solutions target processing efficiency and formulation consistency across high-volume categories including bakery, confectionery, ice cream, dressings, and fats and oils — all categories with meaningful presence in foodservice and retail manufacturing supply chains.

Why It Matters

For food manufacturers supplying convenience-channel and foodservice customers, ingredient consistency directly affects back-of-house performance — from roller grill and grab-and-go bakery items to dispensed beverage bases and proprietary frozen treats. Access to technically supported emulsifier solutions can help processors tighten batch-to-batch quality, a priority as c-store foodservice programs continue scaling proprietary prepared-food lineups.

"Palsgaard's commitment to innovation and depth of technical knowledge make them a valuable addition to our Food & Nutrition portfolio," said Toby Schmelz, Vice President, Food & Nutrition, LBB Specialties. "Their technologies give us more ways to help manufacturers improve product performance, simplify production, and explore new opportunities in product development."

Carlos Fajardo, Business Development Manager at Palsgaard, pointed to LBBS's sector relationships as the deciding factor. "Their understanding of the food industry and commitment to supporting customers make them a strong choice to represent our technologies," he said.

Ingredient Trends

The deal lands as plant-based and clean-label ingredient sourcing continues to accelerate across the food manufacturing sector. Emulsifiers sit at the intersection of that trend — enabling manufacturers to maintain texture and shelf stability while reformulating away from synthetic additives. For suppliers to convenience-channel operators, that matters: c-store buyers increasingly scrutinize ingredient lists on private-label and foodservice items as better-for-you snack and prepared-food demand grows.

LBB Specialties operates five business units — Care, Food & Nutrition, Industrial Specialties, Life Sciences, and Canada — giving Palsgaard broad coverage across customer segments that span retail food production, food manufacturing, and specialty applications.

Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.