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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
Call
  1 (678) 247-7300


Printer
  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 company with over 85 years of experience working with food, beverage, and consumer and industrial products manufacturers worldwide. We unlock nature-powered success by applying ingredient innovation and problem-solving to develop customized solutions for product formulation challenges. From raw materials selection and sustainable manufacturing processes to new applications, we leverage our regional insights to help you create products that engage and delight consumers.  

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 – Made from intact citrus peels, this next-generation functional fiber offers gelling, thickening, stabilizing and water-binding capabilities and may be used to replace starch, eggs or oil in many recipes. Key applications include fruit-flavored drinks, drinking yogurts, dressings, condiments, sauces, bakery, meats and soups.

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.



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

CP Kelco invests in expansion of gellan gum production capacity at US plant

22 Aug 2019 --- Nature-based ingredient supplier CP Kelco is expanding its gellan gum production capabilities in the US. In response to the continued global demand for the product, CP Kelco is... Read More

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FOOD INGREDIENTS NEWS

Flavored milks: Hydrosol launches stabilizing systems in response to booming market

31 Jul 2019 --- German-based food stabilizer supplier Hydrosol has developed a range of stabilizing systems for flavored milk beverages, dubbed Stabiprime MFD. Within the range, Stabiprime MFDC... Read More

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FOOD INGREDIENTS NEWS

Innovation through formulation: Azelis christens new tagline to mark shift in strategic direction

16 Jul 2019 --- “Innovation through formulation” is food ingredient and specialty chemical distributor Azelis’ new tagline and brand promise. This coincides with the... Read More

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BUSINESS NEWS

CP Kelco invests in expansion of gellan gum production capacity in China

03 Jun 2019 --- Nature-based ingredient supplier CP Kelco is investing in the expansion of its gellan gum production capacity to support growth in the Asia-Pacific region. Scheduled to break ground... Read More

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FOOD INGREDIENTS NEWS

Nordic rule: Azelis and CP Kelco strengthen partnership for F&B ingredients

08 May 2019 --- Specialty chemicals supplier Azelis has signed an agreement extension with its partner CP Kelco, a global producer of nature-based ingredient solutions, for the exclusive... Read More




Video Interviews
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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.

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The GM Free and Reduced Sugar Trends

02 Aug 2016 --- Hydrocolloids, such as pectin, cellulose gum, xanthan gum and gellan gum, offer formulators the opportunity to formulate a low-sugar beverage that better represents full sugar products. These biopolymer products enhance mouthfeel, make the flavour more pleasant and reduce the aftertaste of high intensity sweeteners. CP Kelco has conducted laboratory tests to determine how hydrocolloids affect both rheological and sensory measures in beverages. These tests have shown conclusively that viscosity and density are integral parameters influencing the oral sensations of body and mouthfeel and that these parameters can be manipulated to achieve a desired outcome.

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Innovative Roles for Hydrocolloids in Beverage Systems

25 Aug 2015 --- In the food industry, the multifunctional gelling agent gellan gum can be used at low levels in a wide variety of products that require gelling, texturizing, stabilizing, suspending, film-forming and structuring. Or, gellan gum can be combined with other thickening agents such as starch, guar gum, locust bean gum, cellulose derivatives or xanthan gum to produce a wide variety of interesting textures. A look at some trends in hydrocolloid application. 




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

Opinion edge: Toasting drinks creativity

18 Mar 2019 --- Key suppliers offer their thoughts on beverage trends to look out for in 2019 and beyond. How does the drinks industry meet the demands of an adventurous consumer?

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THE WORLD OF FOOD INGREDIENTS

Opinion edge: 2019 – Great expectations

19 Dec 2018 --- Key suppliers offer their thoughts on trends to look out for in 2019 and beyond. How do we meet the demands of a more adventurous consumer?

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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?

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THE WORLD OF FOOD INGREDIENTS

Industry Innovation: Gellan Gum: New Uses for a Novel Hydrocolloid

30 Mar 2015 --- Gellan gum networks can function as a great tool for consistent nutrient delivery. They give the formulator an easy tool to keep ingredients suspended, thus, delivering the nutrition consumers expect.




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