CP Kelco expands biogums production capacity in US and China
27 Jul 2022 --- Nature-based ingredients provider CP Kelco has expanded its biogums production capacity at two facilities in the US and China. The expansion is integral to the company’s investment program to advance biogum capabilities.
Alongside its biogums production, CP Kelco supplies gellan gum, xanthan gum, diutan gum and fermentation-derived cellulose via the centralized coordination of three “geographically distinct” production sites.
“We remain committed to serving our customers worldwide and supporting their growth plans, particularly as the market trends and consumer demands continue to evolve and point toward formulating with nature-based, clean label-friendly and sustainably produced ingredients,” says Didier Viala, president, CP Kelco.
CP Kelco provides clean-label ingredients via a coordinated system of facilities. The company states “despite the unprecedented challenges” arising from the COVID-19 pandemic and exacerbated by rampant inflation and supply chain disruptions, it is determined to continue providing customer support.
Gellan gum production
The first phase of the expansion was completed at the site in Wulian, China, in 2020, adding the capability to produce high acyl (HA) gellan gum and increasing overall plant production capacity by 30%.
CP Kelco aims to add low acyl (LA) gellan gum production capability at this facility in 2023. The company is also scheduled to complete an expansion of 40% in production capacity along the same timeline at its plant in Oklahoma, US.
“The expansion of our biogums capacity enables us to more effectively collaborate with our customers in developing innovative food, beverage, personal care, home care and other products for consumers,” says Viala.
Meanwhile, the company developed a new portfolio to support product development in the plant-based meat alternatives market, including clean label ingredient options for formulating plant-based burger and sausage alternatives while switching out additives like methylcellulose and starch.
Edited by Inga de Jong
