CP Kelco Announces Pectin Capacity Expansion Plans

31 May 2012 --- The proposed capacity expansion would significantly increase the facility’s high methoxy (HM) pectin capacity, permitting CP Kelco to support pectin demand with a sustainable and cost-effective raw material source.

31 May 2012 --- CP Kelco, a world-leading pectin producer, announces preliminary plans to increase capacity at its pectin facility in Limeira, Brazil. The proposed capacity expansion would significantly increase the facility’s high methoxy (HM) pectin capacity, permitting CP Kelco to support pectin demand with a sustainable and cost-effective raw material source.

“The proposed expansion includes technology which would enhance CP Kelco’s utilization of abundant orange peel that is readily available in the São Paulo state of Brazil,” says Luiz Azzolino, Director of Operations-Foodgums.

“Global demand for our GENU pectin products continues to be strong, primarily spurred by growth in developing geographies and new product entries in developed markets,” says Don Rubright, President, CP Kelco. “By continuously pursuing cost-reduction and environmental projects, along with capacity expansion, CP Kelco will keep pace with growing demand and remains well positioned to meet our customers’ needs both now and in the future.”

CP Kelco

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CP Kelco is a global leader in the production of specialty hydrocolloids. Its pectin, gellan gum, xanthan gum, carrageenan and cellulose gum products are used for thickening, stabilization and suspension in a range of popular products including dairy goods, beverages, condiments and bakery items.

CP Kelco gives food and beverage manufacturers the tools to create products that consumers around the world need and want. Drawing on CP Kelco’s broad portfolio of ingredients, manufacturers can create textures that enhance both the look and taste of different foods. CP Kelco’s nature-based hydrocolloids can be used to thicken and gel aqueous solutions and eliminate gritty mouthfeel by stabilizing emulsions, foams and dispersions. Its ingredients can also create extra body in a beverage, moisture in a bakery item, cling in a sauce and a smooth, creamy mouthfeel in a dessert.

CP Kelco operates its worldwide network of manufacturing facilities with a single quality standard to ensure consistent, defect-free, high performance food ingredients that meet the most stringent food quality requirements. An unwavering commitment to quality, innovation and customer service sets CP Kelco apart from other ingredient suppliers. CP Kelco’s pectin, gellan gum, carrageenan, xanthan gum and cellulose gum brands are known and respected by food manufacturers around the world.

Headquartered in Atlanta, Georgia, CP Kelco serves more than 100 countries with manufacturing facilities in the US, Brazil, Denmark, Finland, Germany, China and the Philippines and commercial offices around the globe. Learn more about CP Kelco’s innovative solutions at www.cpkelco.com.

CP Kelco’s extensive portfolio of products includes brands that offer consistently high performance in food and beverage applications.  These products are most often used for viscosity modification, thickening, suspension, stabilization and gelation.

GENU® Pectin – Polysaccharide derived from naturally occurring structural components in fruits and vegetables. CP Kelco pectin is made primarily from citrus peel and sugar beets.

KELTROL® Xanthan Gum – Produced by commercial fermentation of the bacterium Xanthomonas campestris. Widely used for thickening and stabilizing.

KELCOGEL® Gellan Gum – Polysaccharide that creates an innovative, highly pseudoplastic “fluid gel” suspension system which functions with minimal viscosity.

GENU® Carrageenan – Sulphated polysaccharides extracted from certain species of red seaweed. Carrageenan allows formulators to create textures ranging from free-flowing liquids to solid gels.

CEKOL® Cellulose Gum – Highly purified, cold water-soluble polymer derived from cellulose that offers a cost-effective means to thicken, stabilize and add viscosity.

SIMPLESSE® Microparticulated Whey Protein Concentrate – Whey protein processed to decrease tendency to aggregate and gel upon heating. Provides emulsion and foam stabilization, heat and pH stability, texture, creaminess and smoothness in a wide range of full-fat and low-fat applications.

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