CP Kelco Invests in Pectin

13 Nov 2009 --- GENU LMA pectin continues to show good market growth due to its functionality in fruit and yoghurt products, where it enables production of jams and fruit spreads with a low sugar and high fruit content.

13 Nov 2009 --- CP Kelco announces an investment of € 3.0 Million (US $4.5 million) in its Lille Skensved, Denmark, pectin facility. This site produces many types of pectin; however the investment will focus on expanding parts of the operation and upgrading its amidated pectin line to address strong customer demand.

GENU LMA pectin is produced from the peel of citrus fruits and is widely used in the food industry for the manufacture of products such as low sugar and sugar-free jams and fruit spreads, fruit preparations for yoghurt, yoghurt, thermo-reversible bakery glazes and ice cream variegates. GENU LMA pectin continues to show good market growth due to its functionality in fruit and yoghurt products, where it enables production of jams and fruit spreads with a low sugar and high fruit content.

According to Klaus Bjerrum, Category Director – Pectin and Carrageenan, “This investment enables CP Kelco to continue meeting the growing demand of our customers for GENU LMA pectin, and although it’s not a full expansion it does prepare CP Kelco for future expansion and investment opportunities.”

CP Kelco expects to complete this project by October 2010.

CP Kelco

Collapse

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.

Related Articles

Food Ingredients News

Sugar reduced solutions in abundance at FiE 2017

11 Dec 2017 --- Sugar reduction was the focus for many exhibitors at this year's Food ingredients Europe 2017 (FiE), even in indulgent applications, such as chocolate and desserts. With 2018 set to be a big year for sugar reduction and with sugar taxes coming into effect in Ireland and the UK, many ingredients suppliers are looking to innovate even further in the space of sugar reduction.

Business News

Ingredion switches up leadership with new appointments

05 Dec 2017 --- Ingredion has announced that its board of directors has unanimously approved changes to the company's executive leadership team to fill vacancies created by the promotion of Jim Zallie to president and CEO on January 1, 2018. Zallie is currently executive vice president, global specialties and president, Americas.

Food Ingredients News

Biocatalysts launches new enzyme panel for carbohydrate modification

03 Nov 2017 --- Biocatalysts has announced the launch of a new enzyme panel for the food industry, which is aimed at companies that are developing products to address the current trends of sugar reduction and soluble fiber inclusion. 

Food Ingredients News

CP Kelco eyes holistic approach to sustainability

29 Sep 2017 --- Headquartered in Atlanta, Georgia, CP Kelco serves customers in more than one-hundred countries with manufacturing facilities in the US, Brazil, Denmark, Finland, Germany, China and the Philippines and commercial offices around the globe. As well as giving food and beverage manufacturers the tools to create products that consumers around the world need and want, CP Kelco ranks sustainability as one of the top priorities in the company’s business strategy.

Food Ingredients News

"Outstanding" citrus pectin research awarded by KaTech

29 Sep 2017 --- Food technology company KaTech Katharina Hahn + Partner GmbH has awarded the “KaTe” prize for pioneering food research for the very first time. Dr. Ing. Ulrike Sabine van der Schaaf from the Karlsruhe Institute of Technology (KIT) received the prize for her work on the emulsifying and emulsion stabilizing properties of citrus pectin. This hydrocolloid, which comes from renewable resources, can increase the availability of natural, plant-based emulsifiers for food products in the future. 

More Articles