Since 2008 Candon has successfully been supplying a range of special ingredients and premixes as well as a series of bakery emulsifiers to the food industry in Brazil, which is why the company caught the eye of Danish based emulsifier specialist Palsgaard. "Palsgaard has been following the development of Candon since 2014 and have been impressed by the company's capabilities, especially within cake emulsifiers.

We strongly believe that by adding Palsgaard know-how, we'll have an excellent opportunity to further develop the product range of Candon and ultimately expand sales to North and South America via Palsgaard's sales network to the benefit of both companies", explains Palsgaard CEO Jakob Thoisen. Candon founder Cassandro Rufino will continue as minority shareholder and as CEO of the company.

The company name will be continued under the name Palsgaard Candon S.A. Since founder Einar Viggo Schou invented the commercial food emulsifier, Palsgaard Emulsion Oil in 1917, Danish-based company has been spearheading the development of these revolutionizing ingredients that allow oil and water to mix. From its CO2-neutral factory in Denmark and other production units in the Netherlands, Mexico and Malaysia the company supplies the global food industry with a wide range of emulsifiers and/or emulsifier/stabilizer solutions.

In addition, it operates large scale application centers in Denmark, Mexico and Singapore where the company's food technologists work closely with customers to develop new products based on the company's emulsifiers for bakery, confectionery, dairy, ice cream, margarine and mayonnaise. New centers in China, USA, Russia and Iran are scheduled to open in 2017.