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CP Kelco

Company-logo  COMPANY DETAILS
CP Kelco
Cumberland Center II
3100 Cumberland Blvd, Suite 600
Atlanta, GA 30339
United States
Website
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1 (678) 247-7300




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1 (678) 247-2797

ACTIVE CATEGORIES

bakery mixes and other bakery products; confectionery - for bakery industry; dairy products - natural and imitation; emulsifiers and emulsifier systems; fat replacers; fruit products - wet; hydrocolloids, stabilisers and gelling systems; meat and meat products; minerals and food supplements; nutraceutical and functional food ingredients



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.

Products / Markets

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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.



Articles On Food Ingredients First
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FOOD INGREDIENTS NEWS

Bioprotective cultures, shelf life stability and AI integration shape dairy innovation

30 Nov 2022 --- Dairy innovation trends have branched out to incorporate regional adaptations of consumer favorites, the deeper integration of artificial intelligence (AI), and texture and... Read More

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FOOD INGREDIENTS NEWS

Chr. Hansen and CP Kelco formulate shelf-stable “vegurts” with oat, soy, pea, coconut and almond bases

28 Nov 2022 --- CP Kelco and Chr. Hansen have unveiled a collaboration that taps into the demand for ambient yogurt alternatives. The move comes amid rising consumer demand for healthier and more... Read More

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FOOD INGREDIENTS NEWS

Omya hopes to bridge the “fiber gap” with new powder range

24 Nov 2022 --- Swiss industrial mineral specialist Omya has released a new series of powdered fiber supplements, which it hopes will help close the fiber gap as most consumers are not getting... Read More

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FOOD INGREDIENTS NEWS

Suppliers share insights on “Redefining Value” and other top trends for 2023 amid economic pressures

09 Nov 2022 --- Brands, producers and consumers are wrestling with rising costs and greater instabilities within F&B sectors. Value has taken on a whole new meaning to many consumers, not... Read More

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FOOD INGREDIENTS NEWS

Evolving cleaner formulations of soups, sauces and desserts to maintain form and texture

24 Aug 2022 --- Thickeners are often used to impart body texture in various kinds of soups, sauces and desserts, while also lending stability to food and beverage creations. The major problems... Read More




Videos
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CP Kelco's new innovation center to expand ingredient applications

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.  

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Tapping into clean label with Nutrava Citrus Fiber

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.

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High protein NPD and the role for hydrocolloids

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.

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Hydrocolloids for vegetable-based protein beverages

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.

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New potential for hydrocolloid innovations

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.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: The Supplier View: 2017 Food Trends

01 Dec 2016 --- Key suppliers offer their thoughts on key food industry trends to watch. What will be the key consumer trends driving the food industry forward in 2017 and how are they impacting supplier R&D development?




Podcasts
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Newsbite Podcast (Jun 7 - 11): Imagindairy milks fermentation tech to leave the cow out of the dairy equation

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.




Webinars
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Formulating Plant-Based Meat Alternatives with Nature-Powered Ingredients

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.

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Ingredients for Success with Plant-Based Yogurt Alternatives

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.

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Creating label-friendly condiments, dressings and soups with nature-powered solutions

19 Oct 2020 --- As consumers continue to seek cleaner labels citing fewer ingredients and various claims – from vegan, organic, and “free-from” to health-related benefits like reduced sugar – product innovations across condiments, dressings and soups are ever-evolving to meet these needs.

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Using a Triple Bottom Line Sustainability Approach to Create Business Value

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

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Stabilizing Dairy Alternative Products with Nature-Powered Solutions

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.




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