Prototypes from Around the Globe: The Americas

Mango and passionfruit yogurt drink and chocolate-y beverages… yum! Explore exclusive prototype innovations below from the Americas, each of which is introduced by an expert from our global Sales Technical Service (STS) team who offers tips for using CP Kelco’s nature-based ingredients to create regional-inspired foods and beverages. An easy-to-follow recipe card also accompanies each prototype video.

Chocolate Oat Beverage

CP Kelco’s gellan gum helps to suspend all the chocolate-y goodness (cocoa) in this indulgent plant-based drink.


Low-Sugar Mango and Passionfruit Yogurt Drink


Learn how CP Kelco’s pectin helps maintain this yogurt drink’s structure and texture, throughout it’s long shelf-life.

High-Protein Chocolate Milk

CP Kelco’s gellan gum adds pleasant mouthfeel and suspension to this high-protein lactose-free milk.


[RELATED CONTENT] Access exclusive prototype innovations for Europe & the Middle East and Asia Pacific.  

 

Prototypes from Around the Globe: Europe & the Middle East

Panna cotta, raspberry jam, fruit drinks… yum! Explore exclusive prototype innovations from Europe and the Middle East below, each of which is introduced by an expert from our global Sales Technical Service (STS) team who offers tips for using CP Kelco’s nature-based ingredients to create regional-inspired foods and beverages. An easy-to-follow recipe card also accompanies each prototype video.

Fruited Drinking Yogurt


In this video, Søren Jensen, Application Specialist in Denmark, reveals how CP Kelco’s pectin provides stability in the fruit prep and yogurt parts of this tasty fruited yogurt drink.


Organic Low-Sugar Jam

See how CP Kelco’s pectin reduces the sugar needed in this traditional European spread without compromising taste and texture.


Low-Fat Vegan Mayonnaise

Learn how CP Kelco’s citrus fiber replaces starch, eggs, and stabilizer to make this classic condiment vegan.


Panna Cotta

See how CP Kelco’s pectin provide creamy, full-bodied mouthfeel  in the vegan version of this Italian dessert.


Mango Flavored Drink

Discover how CP Kelco’s citrus fiber adds suspension, viscosity, and mouthfeel to this refreshing mango fruit juice. 


[RELATED CONTENT] Access exclusive prototype innovations for Asia Pacific and the Americas.  

Prototypes from Around the Globe: The Americas

Mango and passionfruit yogurt drink and chocolate-y beverages… yum! Explore exclusive prototype innovations from the Americas below, each of which is introduced by an expert from our global Sales Technical Service (STS) team who offers tips for using CP Kelco’s nature-based ingredients to create regional-inspired foods and beverages. An easy-to-follow recipe card also accompanies each prototype video.

Chocolate Oat Beverage

CP Kelco’s gellan gum helps to suspend all the chocolate-y goodness (cocoa) in this indulgent plant-based drink.


Click the images below to access videos and recipe cards for our low-sugar mango and passionfruit yogurt drink and high-protein chocolate milk prototypes.

 

 

 

 

 

 

 

 

[RELATED CONTENT] Access exclusive prototype innovations for Europe & the Middle East and the Asia Pacific region.  

 

Prototypes from Around the Globe: Asia Pacific

Flavored milk, non-dairy yogurt drink, salted buttermilk… yum! Explore exclusive prototype innovations below, each of which is introduced by an expert from our global Sales Technical Service (STS) team who offers tips for using CP Kelco’s nature-based ingredients to create regional-inspired foods and beverages. An easy-to-follow recipe card also accompanies each prototype video.

Mixed Berry Flavored Milk with Red Quinoa

In this video, CP Kelco’s gellan gum evenly suspends the red quinoa in this visually attractive and mouth-quenching, mixed berry flavored milk. 


Oat Non-Dairy Yogurt Drink

See how CP Kelco’s pectin and gellan gum provides stability and good flavor release for this oat non-dairy yogurt drink.


Salted Buttermilk

In this video,  Suresh Sharma, STS Manager for CP Kelco in Mumbai, shares how pectin helps add protein stability to this popular Indian drink.


Salted Lychee Yogurt Drink

For this prototype, our pectin helps provide the refreshing, light mouthfeel in this sweet and salty, long shelf-life yogurt drink.


[RELATED CONTENT] Access exclusive prototype innovations for Europe & the Middle East and the Americas.  

COMING SOON

Unlocking Nature-Powered
Success Through Innovation

No compromise: The future of food & beverage innovation.

In a world of ever-changing consumer needs, what does the future hold for food and beverage product development? We believe it hinges on six important concepts. At its core: abundant, affordable choices with no compromise.

INNOVATION IN ACTION

  Click or hover above the images below to unlock nature-powered success in bakery, yogurt and beverage applications. 

  Click the images below to unlock nature-powered success in bakery, yogurt and beverage applications. 

Explore Prototypes from Around the Globe

Asia Pacific

Discover an easy recipe for salted buttermilk and find out what’s next for drinking yogurts.

The Americas

Our technical experts show you how to make a rich, plant-based milk alternative and put a tropical twist on drinking yogurt.

Europe & Middle East

GENU® Pectin is the star of an organic, low-sugar jam and a creamy panna cotta, plus more treats.

FEATURED INGREDIENTS

Click here to explore all of our innovative ingredient solutions.

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Prototypes from Around the Globe: Europe & the Middle East

Panna cotta, low-sugar jam, vegan mayonnaise, fruit drinks… yum! Explore exclusive prototype innovations from Europe and the Middle East below, each of which is introduced by an expert from our global Sales Technical Service (STS) team who offers tips for using CP Kelco’s nature-based ingredients to create regional-inspired foods and beverages. An easy-to-follow recipe card also accompanies each prototype video.

Fruited Drinking Yogurt


In this video, Søren Jensen, Application Specialist in Denmark, reveals how CP Kelco’s pectin provides stability in the fruit prep and yogurt parts of this tasty fruited yogurt drink.


Click the images below to access videos and recipe cards for our low-sugar jam, low-fat vegan mayonnaise, panna cotta and mango flavored drink prototypes.

 

[RELATED CONTENT] Access exclusive prototype innovations for Asia Pacific and the Americas.  

 

Prototypes from Around the Globe: Asia Pacific

Flavored milk, non-dairy yogurt drink, salted buttermilk… yum! Explore exclusive prototype innovations from the Asia Pacific region below, each of which is introduced by an expert from our global Sales Technical Service (STS) team who offers tips for using CP Kelco’s nature-based ingredients to create regional-inspired foods and beverages. An easy-to-follow recipe card also accompanies each prototype video.

Mixed Berry Flavored Milk with Red Quinoa

In this video, CP Kelco’s gellan gum evenly suspends the red quinoa in this visually attractive and mouth-quenching, mixed berry flavored milk. 


Click the images below to access videos and recipe cards for our oat non-dairy yogurt drink, salted buttermilk & salted lychee yogurt drink prototypes.

 

 

 

 

 

[RELATED CONTENT] Access exclusive prototype innovations for Europe & the Middle East and the Americas.  

 

 

Ingredients for Success With Plant-Based Yogurt Alternatives

With campaigns such as ‘Veganuary’ attracting global attention and 51% average annual growth in food and beverage launches with plant-based claims (Innova Market Insights: Global, CAGR 2015-2020), the plant-based diet has gone mainstream. One in four consumers globally is “actively trying to increase consumption of plant-based protein,” according to Global Data’s 2020 dairy trend report.

It’s no wonder 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 yogurts – both dairy and plant-based – are also becoming a popular protein snack loved by all ages. Making the snack even more convenient for both consumers and companies alike, the idea of ambient drinking yogurts (ADY) was born. Without a need for refrigeration, ADY can be stored anywhere and enjoyed anytime. See why we’re making the case for long shelf-life drinking yogurt here.

Taste and texture are key – especially when trying to reach the flexitarian consumer and compete with traditional dairy counterparts for shelf space. Consumers expect plant-based, non-dairy yogurt alternatives to have all the great qualities of dairy – the same rich mouthfeel, texture and creaminess – even a similar appearance. Textural challenges can arise from the absence of milkfat as well as the natural grittiness of plant protein. Earthy or beany notes can also impact flavor.

Choosing The Right Stabilizer System

The true secret to achieving success in plant-based, non-dairy yogurt alternatives is choosing the right stabilizer system. It can help solve the most common challenges in both stirred and sippable formulations: syneresis control, suspension of insoluble particles and protein protection, in addition to contributing to texture, body and mouthfeel.

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 as it helps with flavor deliver.

KELCOGEL® Gellan Gum is a multifunctional, fermentation-derived ingredient for solving plant-based protein challenges, with a composition identical to the naturally occurring bacteria on water lily pond plants. 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.

The Health Halo

For its 2020 Top Ten Trends Survey, Innova Market Insights asked consumers around the globe why they chose to eat plant-based foods. Their top reasons included “it is healthier” and “it is better for the planet.”  With a health halo adding to the growing interest in trying plant-based applications, a clean, recognizable label is also critical. Product developers should honor this perception of health and sustainability in their choice of stabilizers. Using nature-based ingredients such as GENU® Pectin and KELCOGEL® Gellan Gum will complement your plant proteins. Ask about grades available to meet claims of organic compliance, non-GMO, gluten-free and other clean label goals. Because of their multifunctional qualities, GENU® Pectin and KELCOGEL® Gellan Gum can also help formulators shorten their ingredient list overall.

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.

1 Innova; Global, CAGR 2015-2020 YTD

2 Veganuary.com

3 GlobalData 2020 Dairy Trend Report

4 Innova Nutrition & Health Survey 2020

5 Innova Market Insights

An A-peeling, Label-Friendly Solution for Baking

NUTRAVA™ Citrus Fiber is nature-based dietary fiber made from sustainably sourced citrus peels, a byproduct of the juicing industry. Our process allows us to convert the citrus peels into a citrus fiber that is close to nature and suitable for a broad range of food and beverage products. 

‘Clean Label’ is a consumer-driven, global movement that continues to evolve over time and across regions. With a new focus on health, understandably, consumers are paying extra close attention to labels. Ingredients matter. According to GlobalData, 47% of global consumers report that ethically and sustainably sourced ingredients are more important to them than before the pandemic. Consumers prefer to see a shorter ingredient list; and want companies to use ingredients that are more recognizable. They also have varied dietary needs and want companies to support them by offering more products that are gluten-free, kosher, halal, or have reduced sugar and fat.

Meeting these clean label requirements, and still achieving your desired functionality, can become a formulation challenge. How do you create products that don’t compromise on taste and texture?

One answer lies in a next-generation ingredient solution. NUTRAVA™ Citrus Fiber  supports dietary fiber intake with soluble and insoluble fiber. It is derived from an abundant, nature-based supply of raw material, the fresh citrus peel byproduct of the juicing industry. Citrus peel naturally has a high pectin content and the inherent pectin is retained as soluble fiber in NUTRAVA™ Citrus Fiber. NUTRAVA Citrus Fiber is also considered a food ingredient in Europe with no E-number.

NUTRAVA™ Citrus Fiber boost for Label-Friendly Baking

Product Differentiation:
  • Supports dietary fiber intake
  • Listed as citrus fiber on the label
  • Sustainably sourced
  • Allows for a simpler, label-friendly
    ingredient list
  • Reduces number of ingredients
Key Functional Benefits:
  • Supports soft texture with neutral taste
  • Supports stabilizing properties
  • Supports good dough development
  • Maintains freshness over shelf life
  • Increases yield due to high water binding
  • Offers a clean label solution for gluten-free baking formulations

Baking Gluten Free

Gluten-free baking presents a host of challenges, usually related to texture. How do you develop gluten-free cakes and baked goods that are fluffy, tender and moist instead of gritty, dry or dense? NUTRAVA™ Citrus Fiber boost makes it possible to attain the texture and desired mouthfeel you want, while using standard manufacturing processes. The answer is its unique water-binding capacity that boosts dough hydration and increases yield. NUTRAVA™ Citrus Fiber boost can also be used to improve the texture and freshness of gluten-free baked goods over shelf life.

Reducing Fat

Fat has a functional benefit in the formulation of baked goods. It affects the texture, flavor and overall enjoyable eating experience. However, consumers want manufacturers to reduce fat, especially trans-fat and hydrogenated oils – but they still expect the same, desired taste and texture. In other words, they want “healthy indulgence;” they want their cake and they want to eat it, too. NUTRAVA™ Citrus Fiber boost, with its soluble and insoluble fiber, holds water tightly and gives the cake structure. The fiber helps to provides similar sensory characteristics to a full-fat recipe in crust appearance, volume and a soft, moist texture inside.

For more tips, see our infographic for seven ways to clean up your label.