Home / Media Hub / CP Kelco Launches NUTRAVA^® Citrus Fiber in Australia at foodpro 2023

CP Kelco Launches NUTRAVA^® Citrus Fiber in Australia at foodpro 2023

Atlanta, Georgia, US (July 7, 2023) – CP Kelco, a global leader of nature-based ingredient solutions, is excited to launch NUTRAVA^® Citrus Fiber to the Australian market at the upcoming foodpro 2023 event in Melbourne on 23 – 26 July, 2023.

Upcycled from citrus peels, an abundant byproduct of the juice industry, NUTRAVA^® Citrus Fiber is a sustainably sourced ingredient that was developed to meet the need for simpler product development and shorter ingredient lists. It contributes to dietary fiber intake while supporting mouthfeel, viscosity and more across a variety of applications – from beverages, baked goods and condiments to plant-based dairy and meat alternatives. With shortages and rising prices impacting supplies, NUTRAVA^® Citrus Fiber supports the replacement or reduction of starch, egg, butter and xanthan gum in formulations. It also helps to extend tomato solids and fruit pulp in fruit applications for potential cost savings.

“We are thrilled to introduce NUTRAVA^® Citrus Fiber to Australian formulators,” said William Letsinger, Senior Director of Strategic Growth Initiatives. “Innovation, sustainability, efficiency and inflation are all top of mind this year. NUTRAVA^® Citrus Fiber can help by supporting the replacement and reduction of emulsifiers, butter, fruit solids and other ingredients for a shorter, clean label-friendly ingredient deck,” he added.

Exciting prototypes that solve vegan formulation challenges

CP Kelco’s technical experts have crafted several tasty solutions to showcase how NUTRAVA^® Citrus Fiber can replace or reduce eggs and oil, as well as add indulgence, texture and mouthfeel when working with plant proteins. Attendees are invited try the following prototypes:

Vegan cream cheese
Low sugar strawberry jam
Vegan pancake instant dry mix
Low-fat plain vegan mayonnaise

Come experience CP Kelco’s NUTRAVA^® Citrus Fiber firsthand at Azelis stand B12, our distributor partner in Australia and New Zealand, and join us for a deeper dive with our discussion entitled “Next Generation Ingredient Developed from Upcycling” on Tuesday, July 25 at 1:30 PM on the Product Innovation Stage.

About CP Kelco: Unlocking Nature-Powered Success^®

CP Kelco is a nature-based ingredient solutions company with approximately 90 years of experience working with food, beverage, consumer and industrial products manufacturers worldwide. We apply ingredient innovation and problem-solving to develop customized solutions that leverage our regional insights and meet manufacturers’ goals to address consumer needs and preferences.

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. Understands market and consumer trends to help customers create relevant and innovative products.

Key product lines include gellan gum, pectin, xanthan gum, carrageenan, diutan gum, refined locust bean gum, microparticulated whey protein concentrate, fermentation-derived cellulose and our latest innovation, NUTRAVA^® Citrus Fiber.

Home / Media Hub / CP Kelco Unveils Tempting Menu of On-the-Go Snack Prototypes at FIC

CP Kelco Unveils Tempting Menu of On-the-Go Snack Prototypes at FIC

Featuring our innovative ingredient solution NUTRAVA® Citrus Fiber

National Exhibition and Convention Centre Shanghai, China

Booth 3K60-3L61, Hall 3

15-17 March 2023

Visit CP Kelco at Food Ingredients China (FIC) 2023, the largest international show in the food additives and ingredients industry in Asia. We will be highlighting our wide range of innovative ingredient solutions for food and beverage products, including our next-generation ingredient, NUTRAVA^® Citrus Fiber. Made from sustainably sourced citrus peels, a byproduct of the juicing industry, NUTRAVA^® Citrus Fiber supports dietary fiber intake, while helping you meet your clean label goals and develop products lower in sugar and fat.

Stop by booth 3K60-3L61, Hall 3 to see our on-the-go menu of snack prototypes and try tasty concepts to inspire your next formulation. We cannot wait to see you there!

About CP Kelco: Unlocking Nature-Powered Success®

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. Understands market and consumer trends to help customers create relevant and innovative products.

Home / Insights / Why NUTRAVA^® Citrus Fiber?

Why NUTRAVA^® Citrus Fiber?

All rights reserved. Video may not be copied, reproduced, distributed, republished, downloaded, displayed, posted or transmitted in any form or by any means without the prior written permission of CP Kelco.

Get to know the story behind our next-generation fiber ingredient, NUTRAVA® Citrus Fiber. Upcycled from citrus peels, a plentiful byproduct of the juice industry, our citrus fiber provides great water-holding capacity, emulsion stability and mouthfeel enhancement to help formulators innovate a wide range of applications.

Want a sample? Have questions? We’re happy to help you! Contact us here.

Home / Insights / NUTRAVA^® Citrus Fiber: Your Source of Stability in Supply-Challenged Times

NUTRAVA^® Citrus Fiber: Your Source of Stability in Supply-Challenged Times

Don’t let an ingredient supply crisis derail your company’s product development and supply plans. Yes, the challenges hitting food and beverage manufacturers currently are many and the impact is great. Ingredients from wheat, starch, egg and oil to locust bean gum, xanthan gum, fruit puree, tomato solids and more are either difficult to obtain or too expensive. But let’s talk about solutions!

NUTRAVA® Citrus Fiber is upcycled from sustainably sourced citrus peels, a plentiful byproduct of the large citrus juice industry near our plant in Brazil. This next-generation ingredient supports dietary fiber intake and offers unique water-holding, texturizing and stabilization capabilities. With an abundant, nature-based raw material supply available, NUTRAVA® Citrus Fiber is well-positioned to help solve formulation challenges.

Extend What You Have

With hyper-inflation, it makes good financial sense to get the most out of ingredients in short supply. However, formulators should be careful not to adjust product recipes by adding too much water. Consumer watchdog groups have begun tracking product changes online and are warning the public about “skimpflation” when water becomes a top ingredient listed on the package label.

Instead, consider an ingredient that can help meet good-for-you expectations. Deliver similar taste, texture and mouthfeel with an easily recognizable ingredient that also has the benefit of supporting dietary fiber intake. It can help you simplify your ingredient deck and optimize formulation costs. For example, NUTRAVA^® Citrus Fiber’s water-holding capacity and oil-binding features can support the reduction of oil and reduction or complete replacement of egg in a variety of baked goods. Citrus fiber also does not require special handling and refrigerated storage like eggs do.

Citrus fiber complements fruit flavors and a great pulp or juice extender in beverages, including acidified protein and fruit-based drinks. As a fiber ingredient, it can also support sugar reduction by providing body and mouthfeel. In dairy and dairy alternative beverages, NUTRAVA^® Citrus Fiber supports stability, suspension, body and texture. In tomato sauce, our internal lab studies show that NUTRAVA^® Citrus Fiber can help reduce use of tomato solids up to 25% .

Helps extend tomato solids in tomato sauce and salsa.

Has high pectin retention which allows it to replace starch in yogurts and fruit prep.

Complements fruit
flavor while extending pulp and juice in beverages.

Use As a Starch Alternative

With its unique blend of soluble and insoluble fiber, NUTRAVA^® Citrus Fiber also supports water-holding capacity and can act as a full or partial starch alternative in a variety of dairy, sauces, condiments, baked goods and dairy alternative applications. Because it retains a high pectin content, NUTRAVA^® Citrus Fiber provides gelling and thickening in fruit preparations. In spoonable and drinking yogurt alternatives, it can support stability, suspension, body and texture. In plant-based burger alternatives, it can boost water-holding capacity for more juiciness, stabilize emulsions and support a meat-like texture as it enables starch replacement.

Is an alternative for starch, modified starch, eggs and hydrocolloids in condiments, salad dressings and sauces.

Can replace or partially replace starch, modified starch, eggs and Xanthan Gum in bakery products.

Substitute When Needed

NUTRAVA^® Citrus Fiber can be utilized in combination with KELCOGEL^® Gellan Gum to reduce or act as an alternative to supply-challenged locust bean gum or xanthan gum in formulating dairy alternative beverages by providing both suspension and mouthfeel. In addition, NUTRAVA^® Citrus Fiber can be used as a replacement for locust bean gum in cream cheese and neutral protein beverages. When looking for a replacement for xanthan gum in salad dressing, sauces and baked goods, NUTRAVA^® Citrus Fiber is also a strong replacement solution.

As an easily recognizable ingredient, NUTRAVA^® Citrus Fiber has no E number in Europe and can be listed as citrus fiber on the product label so it can also help you meet ingredient reduction goals. In addition, NUTRAVA^® Citrus Fiber is compatible with standard manufacturing processes – so that is one less thing to worry about when reformulating.

We Are Ready to Help You Now

Ask us to show you how to reduce or replace supply-challenged ingredients in your application. Our team of global technical experts is happy to work with you quickly to meet your product development needs. Let’s talk! For a sample or more ideas on how to meet your unique goals, contact us here.

Home / Media Hub / CP Kelco and Chr. Hansen Join Forces to Develop Breakthrough, Ambient, Plant-Based “Vegurts”

CP Kelco and Chr. Hansen Join Forces to Develop Breakthrough, Ambient, Plant-Based “Vegurts”

Experience it firsthand at Food Ingredients Europe, stand 4C180, in Paris, December 6-8

Copenhagen, Denmark/Atlanta, Georgia, US (Nov. 28, 2022) – Ingredient powerhouses CP Kelco and Chr. Hansen are proud to offer customers a collaboration combining their world-leading expertise and solutions to take consumer-friendly, shelf-stable, plant-based yogurt alternatives (“vegurts”) to the next level.

Consumer demand for healthy and more sustainable food choices has driven an explosion in launches of plant-based alternatives to traditional dairy products. Within these categories, manufacturers and retailers have recognized the advantages of shelf-stable products, which can reduce food waste and increase geographical reach. For consumers, ambient-stable products offer convenience. However, to embrace regular consumption consumers are not ready to compromise on taste, nutrition, and the “naturalness” of shelf-stable, plant-based products.

Industrially validated prototypes for oat, soy, pea, coconut and almond

CP Kelco and Chr. Hansen have closely collaborated to demonstrate that production of nutritious and great-tasting, ambient, plant-based yogurt alternatives are possible for a variety of different plant bases. The result of this collaboration includes industrially validated prototypes of drinkable and spoonable vegurts with either oat, soy, pea, coconut or almond bases.

“The technological challenge to produce both spoonable and drinkable ambient vegurts with great nutrition, taste and texture is significant,” said Christian Gilleladen, Principal Application Scientist at Chr. Hansen. “Selecting the right culture to provide fermentation performance, texture and flavor for each recipe, and having these complement the stabilization and flavor systems is critical to making great products.”

Gilleladen continued, “By working together, we have been able to unlock the synergies between ingredients and process to produce a variety of desired thicknesses and mouthfeel.”

“This collaboration represents a new way of helping our respective customers accelerate their product development and access technical application support globally,” said Anne Sinha, Marketing Director at CP Kelco, on behalf of the two companies. “With access to teams who know each other and work together well, and who are closely connected to other global ingredient producers, customers can benefit from an integrated team of world-leading experts with insights across their entire development chain.”

Prototype recipes can be customized

To date, a range of vegurt prototypes are available to food producers for tasting, and they have received positive feedback from select customers. The prototype recipes can be tweaked to meet specific requirements for sugar, protein, fat, texture and flavor, thanks to the comprehensive expertise in fermentation, stabilization, flavor, processing and packaging offered by the collaboration.

“Formulating plant-based vegurts is not straightforward, and we want to help our customers to be best in class by offering our joint technical expertise,” said Tora Jorn, Sales Technical Service Manager at CP Kelco. “Together, we look forward to this opportunity of sharing our support and helping with the development of the flavors, textures and nutritional profiles our customers are targeting when they embark on the plant-based, shelf-stable vegurts journey.”

The vegurts will be available for tasting at CP Kelco stand 4.C180 at Food Ingredients Europe (FIE) in Paris, December 6-8.

About CP Kelco: Unlocking Nature-Powered Success®

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. Understands market and consumer trends to help customers create relevant and innovative products.

About Chr. Hansen:

Chr. Hansen is a global, differentiated bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries. At Chr. Hansen we are uniquely positioned to drive positive change through microbial solutions. We have worked for over 145 years to enable sustainable agriculture, better food and healthier living for more people around the world. Our microbial and fermentation technology platforms, including our broad and relevant collection of around 40,000 microbial strains, have game-changing potential. Matching customer needs and global trends we continue to unlock the power of good bacteria to respond to global challenges such as food waste, global health and the overuse of antibiotics and pesticides. As one of the world’s most sustainable companies, we touch the lives of more than 1 billion people every day. Driven by our legacy of innovation and curiosity to pioneer science, our purpose – To grow a better world. Naturally. – is at the heart of everything we do. Learn more at www.chr-hansen.com.

Home / Insights / Starch Supply Challenges? We Have Options to Help

Starch Supply Challenges? We Have Options to Help

If you’ve been having difficulty finding starch, you are not alone. Between agriculture woes, energy costs, skyrocketing prices and other issues affecting producers, it may take a while for the market to correct and meet demand.

A unique opportunity

In food and beverage applications, starch is relied on for thickening, water-holding or moisture control, texture and mouthfeel in recipes. Without it, sauces separate, plant-based burger alternatives crumble, and syneresis occurs in yogurts and beverages. Replacing this workhorse ingredient can be a challenge but it is possible. In fact, your quest to find a starch alternative may have a silver lining. It could be an opportunity to find an ingredient that

is clean label-friendly
supports dietary fiber
is compatible with your process and can help simplify it

For example, NUTRAVA^® Citrus Fiber is a fiber ingredient that supports dietary fiber intake. With its unique water holding capacity, it can act as a full or partial starch alternative in a variety of plant-based, dairy, meat and beverage applications.

As an easily recognizable ingredient, NUTRAVA^® Citrus Fiber has no E number and can be listed as citrus fiber on the product label. It is suitable for cold or hot processing, tolerant to broad pH and temperature ranges, and compatible with standard manufacturing processes. NUTRAVA^® Citrus Fiber can also help you meet ingredient reduction and clean label goals, as it is vegan, non-GMO, allergen- and gluten free.

NUTRAVA^® Citrus Fiber is upcycled from sustainably sourced citrus peels, a byproduct of the juice industry near our plant in Brazil. With an abundant, nature-based raw material supply at the ready, we are well-positioned to help assuage any recipe challenges.

GENU^® Pectin, with its unique properties, is also a potential alternative to starch. It offers thickening, gelling and stabilizing properties for a wide range of food and beverage products. For example, it has great setting properties for jams and jellies, and helps stabilize bakery fillings.

In dairy, pectin ensures high-protein drinks are stable and thickens yogurt, all while providing superior flavor release and mouthfeel. As the world’s leading pectin producer, with 90 years of experience, we are passionate about this nature-based ingredient and can help you with any application challenges.

Alternatives to Starch by Application

Note: The ability to replace starch completely or partially is dependent on recipe, process and desired sensory profile.

NUTRAVA^® Citrus Fiber is considered a food ingredient and can be listed as citrus fiber on the label.

*The standard of identity may vary in different countries.

Ask us about ingredient grades that can help you reduce or replace starch in your application. Our team of technical experts is happy to work with you to find the right ingredients to meet your product development needs. For more ideas on how to meet your unique goals, contact our team of ingredient enthusiasts.

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

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

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.

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

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.

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.

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.

Home / Insights / Formulating Dairy Alternative Beverages with Better Suspension and Texture

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!

Home / Insights / Label-Friendly Alternatives to Locust Bean Gum

Label-Friendly Alternatives to Locust Bean Gum

Locust bean gum (LBG) is a popular, clean label-friendly ingredient that thickens, adds mouthfeel and helps with stabilization in a wide range of products. One of its strengths is its versatility. Application possibilities are as diverse as fruit preparations and water gel desserts; dairy products such as ice cream, yogurt and cream cheese; and plant-based dairy alternatives.

The problem is that LBG pricing has steadily and dramatically increased over the last 3 years. LBG market pricing is not always predictable for several reasons, including regional conditions, speculation, and traders who use their inventory of seeds as a fiber source for a secondary value stream. Supply and cost uncertainty has become a stress on food and beverage manufacturers.

Product developers are partial to LBG because it is a nature-based ingredient. But if you think you need to compromise on clean label or functionality in order to find a suitable replacement for your formulation, you don’t. CP Kelco has developed several clean label-friendly solutions that can deliver a similar texture and mouthfeel experience, as well as potential cost savings and supply stability.

Applications & Locust Bean Gum Alternatives at a Glance

	KELCOGEL® Gellan Gum	GENU® Carrageenan	GENU® Pectin	NUTRAVA® Citrus Fiber
Dairy beverages Drinking yogurts	●	●	●
Plant-based beverages Drinking yogurt alternatives	●	●	●
Yogurt fruit prep		●	●
Cream cheese* Plant-based cream cheese alternatives		●
Plant-based spoonable yogurt alternatives			●
Ice cream		●	●
Water Gel Desserts		●

NUTRAVA® Citrus Fiber is considered a food ingredient and can be listed as citrus fiber on label.
*The standard of identity may vary in different countries

Solutions for a Variety of Applications

CP Kelco has also developed solutions for a variety of applications beyond those listed here. In addition, our team of technical experts is happy to work with you to minimize the amount of LBG needed in your formulation or find other ingredients to help with texture, stabilization, gelling, water-binding and syneresis control. For more ideas regarding LBG alternatives, contact us here.

Category: Beverage

CP Kelco Launches NUTRAVA^® Citrus Fiber in Australia at foodpro 2023

CP Kelco Unveils Tempting Menu of On-the-Go Snack Prototypes at FIC

Why NUTRAVA^® Citrus Fiber?