No Compromises: Formulating More Indulgent, Plant-Based Foods & Beverages

According to Innova Market Insights, there has been a 46% increase in food and beverage launches with both a plant-based and a premium or indulgence claim (Global, 2018 vs. 2021). As more flexitarian consumers embrace plant-based products, we see that their purchases are a conscious choice. 

Consumers could choose meat or dairy, but they do not. They choose based on innovation, sustainability, nutrition and indulgence – and they do not want to compromise on quality. But what makes a product more indulgent? 

In dairy alternatives, indulgence is often associated with creaminess and richness. In meat alternatives, it can mean juiciness and an eating experience that closely resembles eating meat. Texture and mouthfeel are the deciding factors when it comes to indulgence.

Yogurt Alternatives

Yogurt alternatives have become a popular protein snack for all ages. There are a variety of format options to suit consumers’ every need, from drinking yogurt alternatives to spoonable yogurt alternatives and ambient yogurt alternatives. And there are a variety of plant proteins to work with as well: almond, oat, coconut, pea and blends. Whatever option you choose, consumers expect it to have all the great qualities of dairy – the same rich mouthfeel, texture, creaminess and appearance.

Textural challenges can arise from the absence of milkfat and casein as well as the hydration properties of different plant protein. Earthy or beany notes in your protein choice can also impact flavor. The secret to achieving success in plant-based yogurt alternatives is choosing the right stabilizer system. In addition to contributing to texture, body and mouthfeel, it can help solve the most common challenges in both stirred and sippable formulations: syneresis control, suspension of insoluble particles and protein protection.

Beverage Alternatives

In the ever-expanding and very competitive dairy alternative beverages market, texture and mouthfeel are what can drive loyalty. However, preferences are often decided by region and can vary from thin and silky to full-bodied richness. A nature-based stabilizer can help you tailor the mouthfeel of your beverage so it tastes more indulgent, provide stability, and enhance the suspension of nutrients or cocoa. 

From creaming and phase separation to viscosity, CP Kelco has the nature-based ingredients to solve any plant protein challenges and complement your formulation. And yes, it is possible to find a single-ingredient solution that can do the work of two. It can even provide a bit of cost savings by solving suspension and mouthfeel in one as you work towards cleaner label goals. After all, a long list of unrecognizable ingredients on the label may not match consumers’ perceptions.

Meat Alternatives

The plant-based protein advances in this category are happening at a rapid pace. However, getting plant protein to behave like animal protein texture is still difficult because it does not have the bite or chewiness of meat. For the first generation of meat alternatives, products were developed to replicate meat in order to appeal to flexitarians. However, it usually took a long and complex ingredient list to achieve this. For example, methylcellulose became a common binder, forming a firm gel when heated and helping to provide a firm bite to replicate the look and texture of meat.

The next generation of meat alternatives is about finding an indulgent, meat-like eating experience but with a more recognizable ingredient list. That means enhancing juiciness and texture, as well as finding clean label-friendly alternatives to methylcellulose.

CP Kelco’s Nature-Based Portfolio of Solutions

Let us help you find the best solution to meet your plant protein challenges and deliver more indulgent texture. Our unique portfolio is derived from renewable raw materials to preserve nature’s amazing functionality. Contact us for more information.

No Compromises: Formulating More Indulgent, Plant-Based Foods & Beverages

According to Innova Market Insights, there has been a 46% increase in food and beverage launches with both a plant-based and a premium or indulgence claim (Global, 2018 vs. 2021). As more flexitarian consumers embrace plant-based products, we see that their purchases are a conscious choice. 

Consumers could choose meat or dairy, but they do not. They choose based on innovation, sustainability, nutrition and indulgence – and they do not want to compromise on quality. But what makes a product more indulgent? 

In dairy alternatives, indulgence is often associated with creaminess and richness. In meat alternatives, it can mean juiciness and an eating experience that closely resembles eating meat. Texture and mouthfeel are the deciding factors when it comes to indulgence.

Yogurt Alternatives

Yogurt alternatives have become a popular protein snack for all ages. There are a variety of format options to suit consumers’ every need, from drinking yogurt alternatives to spoonable yogurt alternatives and ambient yogurt alternatives. And there are a variety of plant proteins to work with as well: almond, oat, coconut, pea and blends. Whatever option you choose, consumers expect it to have all the great qualities of dairy – the same rich mouthfeel, texture, creaminess and appearance.

Textural challenges can arise from the absence of milkfat and casein as well as the hydration properties of different plant protein. Earthy or beany notes in your protein choice can also impact flavor. The secret to achieving success in plant-based yogurt alternatives is choosing the right stabilizer system. In addition to contributing to texture, body and mouthfeel, it can help solve the most common challenges in both stirred and sippable formulations: syneresis control, suspension of insoluble particles and protein protection.

Beverage Alternatives

In the ever-expanding and very competitive dairy alternative beverages market, texture and mouthfeel are what can drive loyalty. However, preferences are often decided by region and can vary from thin and silky to full-bodied richness. A nature-based stabilizer can help you tailor the mouthfeel of your beverage so it tastes more indulgent, provide stability, and enhance the suspension of nutrients or cocoa. 

From creaming and phase separation to viscosity, CP Kelco has the nature-based ingredients to solve any plant protein challenges and complement your formulation. And yes, it is possible to find a single-ingredient solution that can do the work of two. It can even provide a bit of cost savings by solving suspension and mouthfeel in one as you work towards cleaner label goals. After all, a long list of unrecognizable ingredients on the label may not match consumers’ perceptions.

Meat Alternatives

The plant-based protein advances in this category are happening at a rapid pace. However, getting plant protein to behave like animal protein texture is still difficult because it does not have the bite or chewiness of meat. For the first generation of meat alternatives, products were developed to replicate meat in order to appeal to flexitarians. However, it usually took a long and complex ingredient list to achieve this. For example, methylcellulose became a common binder, forming a firm gel when heated and helping to provide a firm bite to replicate the look and texture of meat.

The next generation of meat alternatives is about finding an indulgent, meat-like eating experience but with a more recognizable ingredient list. That means enhancing juiciness and texture, as well as finding clean label-friendly alternatives to methylcellulose.

CP Kelco’s Nature-Based Portfolio of Solutions

Let us help you find the best solution to meet your plant protein challenges and deliver more indulgent texture. Our unique portfolio is derived from renewable raw materials to preserve nature’s amazing functionality. Contact us for more information.

Bolstered by Strong Demand, CP Kelco’s Citrus Fiber Expansion Project Well Underway

ATLANTA, August  9, 2022 – Work is progressing on our second NUTRAVA® Citrus Fiber production line in Matão, Brazil. The new build is well underway and expected to increase our total production capacity to nearly 5,000 metric tons, with options to further expand capacity
as needed in the future.

With global demand on the rise and limitless market potential, NUTRAVA® Citrus Fiber is definitely growing in its appeal. A renewed focus on healthier eating habits is driving the search for functional, nature-based ingredients. NUTRAVA® Citrus Fiber was developed specifically to help formulators meet consumer demand for foods and beverages with less sugar and less fat, as well as simpler, easily recognizable ingredients.

NUTRAVA® Citrus Fiber is upcycled from citrus peels, an abundant byproduct of the juice industry that populates the region where our plant is strategically located. With this great local source of raw materials at the ready, we are well-positioned to help formulators innovate a wide range of clean label-friendly products – from dairy and dairy alternatives to beverages, condiments, sauces, bakery, fruit-based applications, meats and plant-based meat alternatives.

“With the sheer scale of this project and ample capacity we are adding, CP Kelco is positioned to be the world leader in citrus fiber production.”

-Didier Viala, President

CP Kelco’s award-winning Matão facility is known for its commitment to sustainability. According to William Letsinger, Senior Director of Strategy, the new production line is being developed with the most efficient technologies to meet water, energy and emissions reduction goals, while also creating employment opportunities to help the local community. Our production of citrus fiber includes a proprietary and patented peel wash process, which drastically reduces the need for fresh water compared to traditional peel washing while also retaining a high level of pectin and soluble fiber. The project is scheduled for completion in Q3 of 2023.

Especially A-Peeling Facts about NUTRAVA® Citrus Fiber

  • Officially launched in December 2019 at Food Ingredients Europe.
  • Upcycled from citrus peels, an abundant byproduct of the nearby juice industry in Brazil.
  • Our proprietary and patented peel wash process was designed to lessen its environmental impact by drastically reducing the use of fresh water as compared to traditional peel washing.
  • In addition, our peel wash process helps to retain a high level of pectin and soluble fiber.
  • Spent citrus peel is processed into animal feed. In 2020, we fed roughly 30,000 local farm animals with our BRASPOLPA® feed. What remains as liquid byproduct is distilled into FERPEC® organic fertilizer for nearby citrus orchards.
  • A fiber ingredient, it can be listed as citrus fiber on the label and does not require an E number in Europe.
  • Supports dietary fiber intake and offers unique water-binding and texturizing capabilities across many food and beverage applications.
  • Key applications include dairy and dairy alternative products, beverages, condiments, sauces, bakery, fruit-based products, meats and plant-based meat alternatives.
  • In certain applications, NUTRAVA® Citrus Fiber can help reduce use of or act as an alternative to starch, sugar, oil, locust bean gum, methylcellulose, egg and other ingredients that may be hard to source currently due to shortages and supply chain issues. Ask us for application recommendations.

The Clean Label-Friendly Alternative to Traditional Stabilizers for Meat Applications

Many of the current global consumer trends are having a big impact on today’s meat industry:

  • The demand for protein has never been greater.
  • Snacking – especially meat snacks as convenient sources of protein – is on the rise.
  • More consumers are cooking meals at home and turn to packaged meats for help.
  • Consumers are reading the package label and want to feed their family the best. They seek out cleaner label meat products that are free from hormones, antibiotics, artificial preservatives and stabilizers.
  • Consumers are very interested in more nature-based or recognizable ingredients.

There has been growing interest over the years to help meat producers find a cleaner label alternative to the stabilizers and phosphates traditionally used for meat and poultry applications. However, stabilizers serve several purposes. They help to increase water-holding capacity that leads to higher yield and stabilize emulsions, improve texture, and enhance other sensory properties such as tenderness and juiciness. Because of their functionality, it has been hard to find an alternative, let alone a cleaner label alternative – until now…

A Nature-Powered Solution

NUTRAVA® Citrus Fiber is nature-based and upcycled from citrus peels, an abundant byproduct of the juice industry. A fiber ingredient, it is also a unique solution for solving a number of key challenges for meat producers:

  • Strengthens brand positioning as clean label-friendly and provides differentiation
  • Aligns with consumer needs for more recognizable ingredients
  • Can be listed as citrus fiber on the label*
  • Supports dietary fiber intake
  • Maintains juiciness and tenderness
  • Texture, color and taste of meat products remain optimal
  • Increases cooked yield
  • Reduces purge
  • Compatible with standard manufacturing processes, including injection

Want more details about how NUTRAVA® Citrus Fiber performs in meat applications? Find out if NUTRAVA® Citrus Fiber or another great solution from our nature-based portfolio is right for you. Contact us today!

*National labeling requirements should be considered in the country of use.

 

6 Reasons Why Citrus Fiber is A-peeling to Food & Bev Formulators

1. Start With an Upcycled Ingredient

It all starts with an abundant supply of sustainably sourced citrus peels, a byproduct of the juice industry. Citrus peels have a high pectin content. In addition, this novel composition of soluble and insoluble fiber has excellent water-holding capacity. It’s a win-win for consumers and formulators alike.

CPK-website_6 reasons insights infographic_06-2022

2. It Supports a Range of Clean Label-Friendly Solutions

NUTRAVA® Citrus Fiber was developed to support your clean label goals:

  • Supports fat reduction
  • Supports sugar reduction
  • Egg substitution/vegan formulations
  • No E-number required in Europe
  • Can help you meet requirements for kosher, halal, vegan, non-GMO, allergen- & gluten-free food products
  • Can be listed as citrus fiber on the label*

*National labeling requirements should be considered in the country of use

3. The Possibilities–and Applications–Are Endless

NUTRAVA® Citrus Fiber supports water-holding, texture, mouthfeel enhancement, emulsion stabilization and syneresis control in a wide range of applications and can be used in combination with other CP Kelco portfolio offerings. See how we can help you create consistent emulsion stability by viewing our prototype video for a low-fat, vegan mayonnaise-like dressing here.

4. It Can Be a Great Alternative to Supply-Challenged Ingredients

NUTRAVA® Citrus Fiber can help reduce the use of or act as an alternative to starch, sugar, oil, locust bean gum, xanthan gum, methylcellulose, egg and other ingredients that may be hard to source now. Find more information here or contact us for assistance.

5. It Is Easy to Work With

NUTRAVA® Citrus Fiber is compatible with standard manufacturing processes. Enjoy this prototype video for a refreshing mango-flavored drink to see how easy it is to activate with a low use level. We also invite you to join us at one of our innovation labs to discover more of our amazing prototypes.

CPK-website_6 reasons-insights-preview-06-2022

6. Our Commitment to Sustainability

Consumers want products that are not only good for you but good for the environment too. CP Kelco strives to be a sustainable partner in your supply chain. See the steps we are taking to live up to our commitment.

Keep in Touch!

Want more details about NUTRAVA® Citrus Fiber for your applications? Find out if this ingredient or another great solution from our nature-based portfolio is right for you. 

Ingredients for Success With Plant-Based Yogurt Alternatives

According to Global Data’s 2020 dairy trend report, one in four consumers globally is “actively trying to increase consumption of plant-based protein.”

It’s no wonder then that plant-based, dairy alternative products continue to grow in popularity. They can appeal to consumers with lactose intolerance and dairy allergies as well as the flexitarians and food explorers. There has been a boom in new product launches of spoonable, non-dairy yogurt alternatives since 2015, projected to be seven times that of dairy yogurt, according to Innova Market Insights.

Drinking yogurt alternatives are also becoming a popular protein snack that is loved by all ages. Long shelf-life drinking yogurt alternatives add the convenience of a shelf-stable format as well. Without a need for refrigeration, they can be shipped, stored and enjoyed anywhere. See why we’re making the case for long shelf-life drinking yogurt here.

Coconut and almond are the top protein bases for new product launches. Globally, they make up approximately 32% of new product launches in the yogurt alternatives market from 2018 – 2020, according to Innova Market Insights. Soy is still a big part of the market and oat is also very popular.

The key to working with alternative protein is mastering taste and texture – especially when trying to reach the flexitarian consumer and compete with your counterparts for shelf space. Consumers expect these new plant-based dairy alternatives to have all the great qualities of dairy: the same rich mouthfeel, texture and creaminess – even a similar appearance, plus stability over shelf life.

Textural challenges can arise from the absence of milkfat and casein as well as the size and hydration properties of different plant protein. Earthy or beany notes can also impact flavor.

Formulation Help Is Here

The true secret to achieving success in plant-based, non-dairy yogurt alternatives is choosing the right nature-based ingredient. In addition to contributing to texture and viscosity, it can help solve the most common challenges in both stirred and sippable formulations: syneresis control, suspension and even protein protection.

GENU® Pectin is an easily recognized, label-friendly ingredient extracted from citrus peels. It can be used to protect proteins at an acidic pH and provide long-lasting stability over shelf life while also preventing sedimentation and syneresis. A well-known gelling agent, pectin can help formulators create a creamy, spoonable texture by delivering that missing “fat sensation” and optimize mouthfeel when combined with starch or NUTRAVA® Citrus Fiber.

KELCOGEL® Gellan Gum is a multifunctional, fermentation-derived ingredient for solving plant-based protein challenges. It provides stabilization and suspension of insoluble protein, calcium, minerals and other particles in yogurt drinks while contributing minimal mouthfeel and ensuring a smooth pour.

Plus, we have a fiber ingredient solution: NUTRAVA® Citrus Fiber is a next-generation fiber ingredient that comes from sustainably sourced citrus peels, an abundant byproduct of the juice industry. It is considered a food ingredient and can be listed as citrus fiber on the label. This makes it an attractive option because it can help formulators meet their clean label goals while supporting dietary fiber intake. NUTRAVA® Citrus Fiber supports stability, suspension, body and texture in plant-based spoonable and drinking yogurt alternatives. It supports reduced-fat and reduced-sugar formulations and may also be used as an alternative to starch.

When a product developer is able to connect all of the elements of innovation, there is no limit to the potential for success with plant-based, non-dairy yogurt alternatives. Using nature-based ingredients will complement your plant proteins. Because of their multifunctional qualities, they may also help shorten your ingredient list overall. Ask about grades available to meet claims of organic compliance, non-GMO, gluten-free, halal, kosher and other clean label goals.

 

Formulating Dairy Alternative Beverages with Better Suspension and Texture

In the competitive dairy alternatives market, taste and texture are what drive loyalty – and consumers do not want to compromise. They expect the products they purchase to meet their taste and texture standards, which are based on their familiarity with dairy.

For formulators, competing with dairy milk means attaining the suspension of insoluble ingredients for added nutrition, viscosity, mouthfeel and stabilization for visual appeal. KELCOGEL® HA-B Gellan Gum is considered the gold standard for suspension of insoluble ingredients. It can be used in combination with other texturants to tailor mouthfeel.

Now CP Kelco has a new, strong value proposition for achieving stability and viscosity in dairy alternative beverages: Try KELCOGEL® HA-B Gellan Gum together with NUTRAVA® Citrus Fiber for body, viscosity and mouthfeel. NUTRAVA® Citrus Fiber addresses the need for nature-based, clean label-friendly and recognizable ingredients. it can be listed as simply citrus fiber on the label. Upcycled from citrus peels, an abundant byproduct of the juice industry, NUTRAVA® Citrus Fiber supports dietary fiber intake and increased viscosity with a light, refreshing mouthfeel. It may also provide cost savings for dairy alternative beverage manufacturers who typically add gums for mouthfeel, such as locust bean gum that is in short supply.

CP Kelco’s Portfolio of Dairy Alternative Beverage Solutions

CP Kelco offers a nature-based portfolio of ingredient solutions to help meet your formulation needs and deliver a dairy-like drinking experience for consumers.

We can help…

  • Support clean label-friendly formulations
  • Support stability, suspension, body and texture
  • Support mouthfeel enhancement
  • Provide flexibility for easier processing
  • Provide potential cost savings opportunity

Let us help you find the solution that is best for your plant-based beverage formulation. Contact us for ideas and recipes!

 

The Clean Label-Friendly Alternative to Traditional Stabilizers for Meat Applications

Many of the current global consumer trends are having a big impact on today’s meat industry:

  • The demand for protein has never been greater.
  • Snacking – especially meat snacks as convenient sources of protein – is on the rise.
  • More consumers are cooking meals at home and turn to packaged meats for help.
  • Consumers are reading the package label and want to feed their family the best. They seek out cleaner label meat products that are free from hormones, antibiotics, artificial preservatives and stabilizers.
  • Consumers are very interested in more nature-based or recognizable ingredients.

There has been growing interest over the years to help meat producers find a cleaner label alternative to the stabilizers and phosphates traditionally used for meat and poultry applications. However, stabilizers serve several purposes. They help to increase water-holding capacity that leads to higher yield and stabilize emulsions, improve texture, and enhance other sensory properties such as tenderness and juiciness. Because of their functionality, it has been hard to find an alternative, let alone a cleaner label alternative – until now…

A Nature-Powered Solution

NUTRAVA® Citrus Fiber is nature-based and upcycled from citrus peels, an abundant byproduct of the juice industry. A fiber ingredient, it is also a unique solution for solving a number of key challenges for meat producers:

  • Strengthens brand positioning as clean label-friendly and provides differentiation
  • Aligns with consumer needs for more recognizable ingredients
  • Can be listed as citrus fiber on the label*
  • Supports dietary fiber intake
  • Maintains juiciness and tenderness
  • Texture, color and taste of meat products remain optimal
  • Increases cooked yield
  • Reduces purge
  • Compatible with standard manufacturing processes, including injection

Want more details about how NUTRAVA® Citrus Fiber performs in meat applications? Find out if NUTRAVA® Citrus Fiber or another great solution from our nature-based portfolio is right for you. Contact us today!

*National labeling requirements should be considered in the country of use.

 

6 Reasons Why Citrus Fiber is A-peeling to Food & Bev Formulators

1. Start With an Upcycled Ingredient

It all starts with an abundant supply of sustainably sourced citrus peels, a byproduct of the juice industry. Citrus peels have a high pectin content. In addition, this novel composition of soluble and insoluble fiber has excellent water-holding capacity. It’s a win-win for consumers and formulators alike.

CPK-website_6 reasons insights infographic_06-2022

2. It Supports a Range of Clean Label-Friendly Solutions

NUTRAVA® Citrus Fiber was developed to support your clean label goals:

  • Supports fat reduction
  • Supports sugar reduction
  • Egg substitution/vegan formulations
  • No E-number required in Europe
  • Can help you meet requirements for kosher, halal, vegan, non-GMO, allergen- & gluten-free food products
  • Can be listed as citrus fiber on the label*

*National labeling requirements should be considered in the country of use

3. The Possibilities–and Applications–Are Endless

NUTRAVA® Citrus Fiber supports water-holding, texture, mouthfeel enhancement, emulsion stabilization and syneresis control in a wide range of applications and can be used in combination with other CP Kelco portfolio offerings. See how we can help you create consistent emulsion stability by viewing our prototype video for a low-fat, vegan mayonnaise-like dressing here.

4. It Can Be a Great Alternative to Supply-Challenged Ingredients

NUTRAVA® Citrus Fiber can help reduce the use of or act as an alternative to starch, sugar, oil, locust bean gum, xanthan gum, methylcellulose, egg and other ingredients that may be hard to source now. Find more information here or contact us for assistance.

5. It Is Easy to Work With

NUTRAVA® Citrus Fiber is compatible with standard manufacturing processes. Enjoy this prototype video for a refreshing mango-flavored drink to see how easy it is to activate with a low use level. We also invite you to join us at one of our innovation labs to discover more of our amazing prototypes.

CPK-website_6 reasons-insights-preview-06-2022

6. Our Commitment to Sustainability

Consumers want products that are not only good for you but good for the environment too. CP Kelco strives to be a sustainable partner in your supply chain. See the steps we are taking to live up to our commitment.

Keep in Touch!

Want more details about NUTRAVA® Citrus Fiber for your applications? Find out if this ingredient or another great solution from our nature-based portfolio is right for you. 

Formulating Dairy Alternative Beverages with Better Suspension and Texture

In the competitive dairy alternatives market, taste and texture are what drive loyalty – and consumers do not want to compromise. They expect the products they purchase to meet their taste and texture standards, which are based on their familiarity with dairy.

For formulators, competing with dairy milk means attaining the suspension of insoluble ingredients for added nutrition, viscosity, mouthfeel and stabilization for visual appeal. KELCOGEL® HA-B Gellan Gum is considered the gold standard for suspension of insoluble ingredients. It can be used in combination with other texturants to tailor mouthfeel.

Now CP Kelco has a new, strong value proposition for achieving stability and viscosity in dairy alternative beverages: Try KELCOGEL® HA-B Gellan Gum together with NUTRAVA® Citrus Fiber for body, viscosity and mouthfeel. NUTRAVA® Citrus Fiber addresses the need for nature-based, clean label-friendly and recognizable ingredients. it can be listed as simply citrus fiber on the label. Upcycled from citrus peels, an abundant byproduct of the juice industry, NUTRAVA® Citrus Fiber supports dietary fiber intake and increased viscosity with a light, refreshing mouthfeel. It may also provide cost savings for dairy alternative beverage manufacturers who typically add gums for mouthfeel, such as locust bean gum that is in short supply.

CP Kelco’s Portfolio of Dairy Alternative Beverage Solutions

CP Kelco offers a nature-based portfolio of ingredient solutions to help meet your formulation needs and deliver a dairy-like drinking experience for consumers.

We can help…

  • Support clean label-friendly formulations
  • Support stability, suspension, body and texture
  • Support mouthfeel enhancement
  • Provide flexibility for easier processing
  • Provide potential cost savings opportunity

Let us help you find the solution that is best for your plant-based beverage formulation. Contact us for ideas and recipes!