CP Kelco to Further Boost Pectin Capacity Following Completion of Brazil Expansions
21 Dec 2015 --- In response to the fast-growing global demand for pectin, CP Kelco has announced its intent to further increase its pectin production capacity in Europe, following completion of a series of expansion projects at its Brazil manufacturing facility. “We continue to see tremendous opportunity and growth for pectin in all global markets, as consumers increasingly prefer nature-based, high-quality ingredients in their foods and beverages,” said Susanne Sörgel, strategic platform director for CP Kelco’s pectin product line. “Further increasing our production capacity helps to ensure CP Kelco is well positioned to support customers’ evolving needs across both developed economies and emerging markets.” The company’s recently completed plant expansions in Brazil have increased the pectin capacity of that facility by 30 percent. The expansions significantly strengthen the Brazil plant’s ability to produce a broad portfolio of pectin grades, leveraging new, sustainable technology and local raw material sources. CP Kelco is a world-leading producer of pectin, a specialty ingredient made from citrus peel and used in a wide range of foods, beverages, personal care products and other consumer goods. Key product lines are Gellan Gum, Pectin, Cellulose Gum, Diutan Gum, Xanthan Gum, Carrageenan and Microparticulated Whey Protein Concentrate, as well as other unique biopolymers. To contact our editorial team please email us at editorial@cnsmedia.com 
CP Kelco
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COMPANY DETAILSCP Kelco Cumberland Center II 3100 Cumberland Blvd, Suite 600 Atlanta, GA 30339 United States
Tel. 1 (678) 247-7300 Fax. 1 (678) 247-2797 ACTIVE CATEGORIESBakery Mixes and Other Bakery Products, Confectionery - For Bakery Industry, Dairy Products - Natural and Imitation, Emulsifiers and Emulsifier Systems, Fat Replacers, Fruit Products - Wet, Meat and Meat Products, Minerals and Food Supplements, Nutraceutical and Functional Food Ingredients, Sauces, Garnishes and Flavored Butters, Spirits, Liqueurs, Wines and Beers, Hydrocolloids, Stabilisers and Gelling Systems 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 ArticlesFood Ingredients News Starch-based, edible film for seafood could kill pathogens on food surfaces
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