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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

Chocolate and alternative dairy challenges in spotlight for CP Kelco, “stabilizing cocoa particles is key,” says exec

19 Feb 2020 --- February is a month when all-things chocolate are in the spotlight. Last week saw significant chocolate-inspired Valentine’s Day NPD and now,... Read More

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FOOD INGREDIENTS NEWS

“A key influencer of consumers’ purchase decisions”: F&B suppliers stay ahead of the sustainability curve

11 Feb 2020 --- Consumers expect food companies to invest in sustainability, pursue their ethical responsibilities and ensure the communities where they operate address poverty reduction,... Read More

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FOOD INGREDIENTS NEWS

Closing “the fiber gap”: Functional fiber space is ripe for innovation

06 Jan 2020 --- Fiber-rich foods are known to deliver health benefits, mainly with a pronounced focus on gut health. This is why they are popular among today’s health-conscious consumers and... Read More

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FOOD INGREDIENTS NEWS

Valorized shrimp waste: Vietnam Food awarded at Fi Europe 2019 for upcycled seafood by-products

04 Dec 2019 --- The Fi Innovation Awards, organized by Fi Global as part of the Fi Europe 2019 trade show, culminated last night in Paris, France. At the event, companies were recognized for their... Read More

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FOOD INGREDIENTS NEWS

Next-generation ingredient: CP Kelco to debut dietary fiber ingredient at FiE

27 Nov 2019 --- CP Kelco, a supplier of nature-based ingredient solutions, is launching a new product line at the Food Ingredients Europe (FiE) exposition in Paris next week. Nutrava Citrus Fiber... Read More




Video Interviews
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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.

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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.




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

Opinion Edge: Toasting Drinks Creativity

27 Mar 2020 --- Key suppliers offer their thoughts on beverage trends to look out for in 2020 and beyond. How does the drinks industry meet the demands of an adventurous consumer?

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THE WORLD OF FOOD INGREDIENTS

Newsmakers: Beyond Texture: CP Kelco Strategy Explores Untapped Potential

23 Feb 2020 --- As many consumers continue to seek out innovative food experiences, including new and exotic textures and flavors, suppliers like CP Kelco are launching novel ingredients to meet market demand. 

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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?




Webinars
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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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