Food safety high on the agenda for CP Kelco

79f5a902-16bd-4853-b7a6-cdb27c2902a7articleimage.jpg

25 Sep 2017 --- As a leading producer of specialty hydrocolloids, 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. According to the company, an unwavering commitment to quality, innovation and customer service sets CP Kelco apart from other ingredient suppliers.

From a quality and food safety standpoint, CP Kelco wants to ensure quality assurance to its customers across the board, and according to Steve Sullivan, Sr. Director, Supply Chain and Quality Management at CP Kelco, there has never been a better time to highlight this. 

“At CP Kelco, we believe that we have a strong competitive advantage in our product offerings and with our food safety risk management approach,” he tells FoodIngredientsFirst. “We have the exact same standards for our operations in Europe, the US, Latin America and in China – whether it’s from an environmental, or quality and food safety perspective. Our biggest customers are impressed and often surprised when they see that our high standards really do apply in each of our plants around the world.”  

“This is a key competitive differentiator,” explains Sullivan, “But global competition is tough. While there are cost trends and pressures hitting the food supply chain, the growing focus on natural, non-GMO, and organic presents additional factors driving consumer preference, with a stronger expectation and understanding of food safety underneath it all,” he notes.

“In the long-term, our high standards will prevail,” Sullivan adds. “We need to be patient with the consumer preferences, as cost becomes less of a factor and capability becomes more critical – I believe that is a strong point for the business.”

During his 12 years with CP Kelco, Sullivan has seen and addressed many concerns in the area of food safety. “The control of microbiological hazards and managing this risk, starting from our suppliers all the way through our customers' supply chain, is an extremely high focus area for us,” Sullivan says. “From a food safety perspective, our overall intent is to understand the risk of physical, biological and chemical hazards (including allergens), and develop risk-based approaches to build preventive controls to address those process hazards.”

According to Sullivan, the main challenge in terms of regulatory compliance is being a US-based company, with most business conducted outside of the US. He says, “Given our operations in Asia, Europe and Latin America, we utilize a 'glocal' approach and vision: we produce locally but ship products globally, requiring us to meet both local and global product regulatory requirements and ensuring all our facilities are meeting the same global standards.”

Considering such movements of ingredients and final products around the world, CP Kelco is vigilant in monitoring and addressing food safety issues of growing concern to global food companies, such as food fraud. “When looking at Food Defense programs or best practices to reduce the risk of food fraud, we rise up to what we believe are the latest and most comprehensive regulatory standards,” Sullivan says. “In the US, we have built programs and implement globally against US requirements, such as those defined in the Food Safety Modernization Act (from the US Food and Drug Administration – FDA), and in Europe and other regional locations around the world, we work toward that high standard.”

“In my view, our biggest focus and opportunity over the next five years is around our supply chain,” says Sullivan. “We have a lot of natural and organically derived inputs to our products and processes, and agricultural markets play a big role. For us, it’s not only about going one step back in the supply chain but going two or three steps back to address the risks of the farm and of the supplier. Many of the sustainability opportunities we have thought about for some time are just as significant as quality and food safety risk mitigation opportunities.”

Organizational and process design is also an area of opportunity for CP Kelco, as the company pursues full integration of quality and food safety standards across the overall integrated supply chain. “There are many synergies within the business, from the better risk assessment of suppliers and ingredients to integrating sanitary or hygienic design standards into engineering and plant projects, to our downstream processes around storage and sanitary transportation of ingredients to our global customer base,” Sullivan explains. “Each step in our business presents a key integration point to ‘Design for Food Safety,’ and this continues to be a good opportunity to further enhance our business in the coming years.”

By Elizabeth Green

To contact our editorial team please email us at editorial@cnsmedia.com

CP Kelco

Collapse

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 Articles

Business News

Blockchain and black swans: Food defense scares highlight the technology’s potential, say Irish researchers

18 Dec 2018 --- Blockchain technology provides an opportunity to bring greater efficiency, transparency and traceability to the exchanges in food supply chains and has the potential to play a key role in protecting food integrity, however, it is only part of the solution. This is according to Dr. Seamus O’Reilly from the Cork University Business School, who spoke about the opportunities and challenges for using blockchain in the Irish agrifood sector in light of a recent safefood funded collaborative University College Cork-Teagasc research project.

Food Ingredients News

Warmer winters possible threat to UK’s blackcurrant farming, study suggests

17 Dec 2018 --- UK winters may not be sufficiently cold for growing blackcurrants anymore, delaying the start of the growing season and resulting in reduced yields and lower fruit quality, according to new research from a group based at the James Hutton Institute, Scotland.

Business News

An inconvenient truth? Organic food’s impact on climate change in the spotlight following critical report

17 Dec 2018 --- Organically farmed food has a bigger climate impact than conventionally farmed food due to the greater areas of land required, according to a new study. Researchers have developed a new method for assessing the climate impact from land-use, and used this, along with other methods, to compare organic and conventional food production. The results show that organic food can result in much greater emissions. But some points of the study are being challenged by advocates in the organic farming sector.

Food Ingredients News

Spice it up: Dutch Spices receives SimplyOK allergen management certification

13 Dec 2018 --- Dutch Spices has received the highest level of certification in the SimplyOK allergen management scheme for its products. The distinction reinforces the company’s position on allergen safety in an environment where concerns regarding allergens in raw materials and recipes are prominent. Dutch Spices’ products also comply with the Allergen Bureau's VITAL (Voluntary Incidental Trace Allergen Labeling) program, which is a standardized allergen risk assessment process for the food industry.

Food Ingredients News

Weekly Roundup: Symrise strengthens biodiversity conservation and ethical sourcing commitment, Mondelez expands global capabilities in Poland

07 Dec 2018 --- This week, Symrise AG strengthened its commitment to biodiversity conservation and ethical sourcing as it passed the Union for Ethical BioTrade (UEBT) membership assessment and the Almond Board of California invested US$6.8 million in independent research projects exploring next-generation farming practices. Meanwhile, Mondelēz made a further investment in its Global Technical Center in Wroclaw, Poland, just 1.5 years after the initial US$17 million investment, to expand R&D activities beyond chocolate and bakery innovation. Finally, new research revealed that consumers in the UK will splash out on their groceries this Christmas, spending an average of £166 (US$212) per person during the festive period.

More Articles