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.

--- 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.

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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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