CP Kelco Honored for Water-Reduction Strategies
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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COMPANY DETAILS
Cumberland Center II
3100 Cumberland Blvd, Suite 600
Atlanta, GA 30339
United States
www.cpkelco.com
Tel: 1 (678) 247-7300
Fax: 1 (678) 247-2797ACTIVE CATEGORIES
CP Kelco is a nature-based ingredient solutions provider with over 85 years of experience working with food, beverage and consumer product manufacturers worldwide. We unlock nature-powered success by applying ingredient innovation and problem solving that leverages our regional insights and addresses consumer trends. Our key product lines are gellan gum, pectin, xanthan gum, carrageenan, refined locust bean gum, microparticulated whey protein concentrate and our newest ingredient, citrus fiber.
Why CP Kelco
- Unique Portfolio. Produces extensive range of high-quality, plant-based and fermentation-derived ingredients to formulate tailored solutions.
- Technical Excellence. Offers strong collaboration with a global team of scientists and applications experts, leveraging our regional state-of-the art R&D facilities.
- Sustainability. Committed to providing responsibly sourced and produced ingredients.
- Market Insights. Understand market and consumer trends to help customers create relevant and innovative products.
Headquartered in Atlanta, Georgia, CP Kelco serves more than 100 countries with manufacturing facilities in the US, Brazil, Denmark, Finland, Germany and China, 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 peels and sugar beets.
NUTRAVA® Citrus Fiber – NUTRAVA® Citrus Fiber is a next-generation fiber ingredient made from sustainably sourced citrus peels, an abundant byproduct of the juice industry. It supports dietary fiber intake and can help meet your clean label goals of a simpler, shorter ingredient list, or developing reduced-sugar or reduced-fat products. It also supports stability, suspension, body, and texture in a variety of applications including condiments, dressings, soups, baked goods, fruit flavored drinks, dairy yogurts & plant-based yogurt alternatives, and meat & meat alternative products.
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.
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.
