CP Kelco Honored for Water-Reduction Strategies

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11 Oct 2016 --- The Industrial Environmental Association (IEA) has presented the CP Kelco San Diego Plant with its prestigious “Environmental Excellence Award” for the company’s numerous water-saving initiatives and strategies, and for hosting the 2015 Industrial Water Efficiency Workshop for best practices sharing.

The IEA recognized its slate award winners at their 32nd Annual Environmental Training Symposium and Conference, October 5-6, at the San Diego Convention Center.

In the wake of California’s historic drought, CP Kelco San Diego has successfully shifted from a vigilant, under-the-radar environmentally conscious stakeholder, to a vocal, high-profile thought leader. Over the past year, the company has proven to peers, policymakers, and the public that ethical, respectful, and innovative business decisions can benefit the bottom line and the community.

“Even in a period of drought, water is not an optional ingredient for our products,” said CP Kelco San Diego Plant Manager John Breese. “Since 2014, we have made water conservation projects an operational and budgetary priority, which allowed us to reduce our rate of water use by more than 10,000,000 gallons in the first six months of 2016. “

CP Kelco, a JM Huber company, is a world-leading producer of specialty hydrocolloid ingredients. The company traces its history in San Diego back to 1927, and moved to its current location on Harbor Drive in 1943. Many of the company’s products are used as key ingredients in foods as diverse as jams, alternative dairy drinks, baked goods, salad dressings, yogurts and candies. The Barrio Logan plant currently has 230 full-time employees.

“It’s an honor to be recognized for our comprehensive efforts to not only reduce water use, but also lead the way for other industrial water users who want to reduce their own water use and better work with the community at large,” Breese said.

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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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