Cumberland Center II
3100 Cumberland Blvd, Suite 600
Atlanta, GA 30339
1 (678) 247-7300
FOOD INGREDIENTS NEWS
13 Sep 2023 --- Increasingly, consumers are identifying as flexitarian, but many of them still seek animal-based products for a better sensory experience. However, food manufacturers realize they... Read More
04 Sep 2023 --- Alternative protein player Eat Just has scored a new round of financing to accelerate the application of science and technology for healthier and more sustainable food formulation.... Read More
FOOD INGREDIENTS NEWS
24 May 2023 --- Taste and texture remain crucial in encouraging shopper retention, and stabilizers and texturizers are important pieces to this puzzle. Addressing the challenges of price and... Read More
FOOD INGREDIENTS NEWS
05 Apr 2023 --- Simple, recognizable ingredient lists continue to gain shelf space as consumers increasingly crave “clean” foods. The trend is evolving as health-conscious consumers... Read More
FOOD INGREDIENTS NEWS
14 Mar 2023 --- Today’s consumers increasingly seek top-quality ingredients while purchasing food and beverages that reflect their nutritional and environmental values. With this, consumers... Read More
11 Aug 2020 --- CP Kelco has invested in a new state-of-the-art innovation center at its Atlanta, Georgia headquarters in the US. The expansion will boost the company's R&D capabilities, allowing it to expand into new ingredient categories and explore future applications for existing products. With the COVID-19 pandemic delaying construction, the hydrocolloids supplier is now targeting completion of its center by the end of the year.
21 Jan 2020 --- Just two years in the making, CP Kelco’s Nutrava Citrus Fiber taps into the clean label trend as an orange peel-based ingredient. With consumer demand for natural, recognizable ingredients rising, Susanne Soergel, Senior Director-Platform Strategy Pectin & Carrageenan, explains more about Nutrava, the R&D process and the ingredient's applicability in the food and beverage industry during Fi Europe 2019, hosted in Paris, France, last month.
16 Jul 2019 --- CP Kelco notes that there is a major trend towards protein fortification, but this presents new technical challenges for product developers. “One of the key trends that we see happening right now relates to alternative proteins beyond soy, including pulse, oat and potato. So one of the issues relating to stabilizing these types of products relates to solubility in applications, as well as issues with mouthfeel. If not done correctly, it could lead to issues with mouthfeel, quality issues,” notes Kyle Bailey of CP Kelco. Beverage concepts featuring stabilizing systems included a cocktail with fruit preps stabilized with pectin, with orange pieces suspended through the use of gellan gum. Another cocktail is creatively stabilized with gellan gum, so a dual phase can be created in the beverage.
28 Aug 2018 --- CP Kelco presented Fermented Gold, For Gut’s Sake and Fruity Fixation samples at IFT 2018. The latter featured the suspension of pineapple slivers provided by KELCOGEL HM-B [E] gellan gum, which is non-GMO Project Verified. The protein protection at a low pH is achieved through CEKOL LVD cellulose gum. Wanda Jurlina at CP Kelco spoke about the potential for hydrocolloids for vegetable-based protein beverages. “We have been working in the area of plant-based proteins for many years now. Beverages have really taken off and we have all kinds of protein, from pea to almond, a whole variety of nuts, as well as traditional soy products. What we are now seeing is going beyond beverages; we are going into cultured products. People are looking for more ways to deliver these healthy proteins that consumers want,” she notes.
02 Aug 2017 --- CP Kelco, a leading global producer of specialty hydrocolloid solutions, announced the completion of new production capabilities in its Okmulgee, Oklahoma plant for manufacturing KELCOGEL gellan gum. This expansion of gellan gum production capacity enables the company to respond to growing market demand for this high-performance product line, used in a wide range of food, beverage and other applications. At IFT 2017, the company presented various concepts utiziling gellan gum, including a pea and peanut protein drink where suspension is ensured through the use of their ingredient.
11 Jun 2021 --- In F&B developments this week, Brazilian meat giant JBS paid US$11 million in ransom to end a cyber attack from “one of the most specialized and sophisticated” cybercriminal groups. Targeting reformulation demands, The Live Green Co. launched an algorithm to help multinational food companies “clean up their act” from a nutritional perspective. Meanwhile, Barry Callebaut highlighted WholeFruit chocolate’s upcycled potential for food artisans, and CP Kelco inaugurated a microbiology and fermentation science innovation center in the US.
12 Oct 2022 --- When it comes to plant-based meat alternatives, consumers today have two requests: deliver a better meat-like eating experience, and do it with simpler, more recognizable ingredients. Texture and taste are key. What options are available to product developers who want cleaner labels with ingredients that are ‘good for you’ and ‘good for the planet’? Join Innova Market Insights and CP Kelco for a lively webinar discussion on the latest plant-based meat alternatives market trends, global consumers’ needs and preferences, and an overview of nature-based ingredient solutions available to help you formulate for success.
08 Jul 2021 --- As demand for plant-based, dairy alternative products continues to accelerate worldwide, consumers are focusing on their choices: not only great taste and texture but cleaner, easier-to-understand labels as well. Developing spoonable yogurt alternatives with almond, oat and other plant-based protein sources requires multifunctional ingredient solutions that can address these consumer needs and overcome formulation challenges. In this timely webinar, Innova Market Insights and CP Kelco will share useful insights about the global market for plant-based spoonable yogurts and show how CP Kelco can help you unlock nature-powered success through innovation with its unique portfolio of sustainably sourced and produced ingredients.
22 Apr 2020 --- According to a recent Innova Market Insights survey*, nearly nine in ten consumers around the world expect companies to invest in sustainability. CP Kelco has implemented a Triple Bottom Line sustainability strategy to align its values with its customers, suppliers, employees and stakeholders. In this session, we show you how all parts of the business can work together to drive sustainable value creation through water and waste reduction, upcycling, employee safety, community service and more.*Innova Trends Survey 2019 of 1,000 consumers interviewed in each of the following countries: Brazil, China, France, Germany, UK, India, Indonesia, Mexico, Spain and the United States
09 Oct 2019 --- Plant-based proteins have the market buzzing, with food and beverage innovations arriving frequently on store shelves. But formulating beverages with alternative protein sources—whether soy, almond, oat, pea or rice – can present challenges, especially in meeting consumers’ expectations for taste, texture and visual appeal. In this timely webinar, Innova Market Insights and CP Kelco share useful insights about the global dairy alternatives market, the key challenges when formulating these products, and how KELCOGEL® Gellan Gum – a nature-based, fermentation-derived ingredient – serves as a unique, multifunctional solution in the product developer’s toolkit.