Solve 4 Dairy Alternative Beverage Challenges with 1 Ingredient

Introducing KELCOGEL® DFA Gellan Gum 

The demand for dairy alternatives has skyrocketed in recent years. New product development has also taken off with more brands launching plant-based options. However, for a plant-based, dairy alternative beverage to succeed, it must have…

Great taste and texture.

Consumers love the creamy taste and silky mouthfeel that dairy beverages have, and they want it in dairy alternatives as well.

A simple, easy-to-read label.

Consumers believe plant-based alternatives are better for the planet – so a long list of ingredients on the label may raise eyebrows.

As a leading, nature-based stabilizer ingredient for dairy alternative beverages, KELCOGEL® Gellan Gum was first discovered by CP Kelco more than 40 years ago as bacteria in a lily pond. Today, gellan gum is produced via fermentation and it continues to advance in technological innovation.

While gellan gum is typically paired with locust bean gum in dairy alternative beverages to deliver both suspension and mouthfeel, our new KELCOGEL® DFA Gellan Gum serves as a single ingredient solution that can help you solve your top dairy alternative beverage formulation challenges:

1. Suspension.

Product developers often supplement plant protein with micronutrients and particulates such as extra protein, minerals, vitamins and cocoa powder. KELCOGEL® DFA Gellan Gum uniformly suspends ingredients in a pseudoplastic, weak gel structure of molecules.

2. Viscosity and mouthfeel.

Formulators often use a combination of gellan gum and locust bean gum to achieve a desirable low viscosity when pouring and a pleasant, silky sensation while consuming. New KELCOGEL® DFA Gellan Gum offers the same viscosity and mouthfeel profile all in one ingredient. Our graph shows how KELCOGEL® DFA Gellan Gum compares to locust bean gum and standard gellan gum in almond milk.

3. Sedimentation.

Protein and other micronutrients are all prone to settle on the bottom of the container. Yet with multifunctional KELCOGEL® DFA Gellan Gum, there is no shaking needed. All the ingredients stay suspended over the course of the product’s shelf life.

4. A simpler label and formulation.

KELCOGEL® DFA Gellan Gum can help simplify your product label and formulation in two ways:

  • It can replace LBG in your formulation
  • It can enable reducing use levels of both LBG and gellan gum.

Have questions about a specific dairy alternative formulation you are working on now? Contact us. 

 

CP Kelco Launches New, Dual-Function Gellan Gum Solution for Formulating Dairy Alternative Beverages

Innovative, fermentation-derived ingredient can serve as locust bean gum alternative and enable simpler product label

ATLANTA, November 11, 2021 – CP Kelco, a global leader of nature-based ingredients, announced today the launch of KELCOGEL® DFA Gellan Gum, a single-ingredient, dual-function solution for formulating plant-based, dairy alternative beverages.

Most dairy alternative beverage brands fortify their product with extra protein, calcium and vitamins, requiring help to ensure the micronutrients stay evenly suspended. In addition, these beverages often include locust bean gum as an additional texturizing ingredient to provide the viscosity and mouthfeel that consumers expect. KELCOGEL® DFA Gellan Gum, CP Kelco’s latest innovation in the gellan gum product line, can help deliver both the desired suspension and mouthfeel, enabling product developers to simplify their ingredient list.

“As consumer demand for plant-based dairy alternative beverages continues to boom, locust bean gum supply and pricing have been volatile globally. Our new KELCOGEL® DFA Gellan Gum serves as a proven alternative solution to replace or reduce locust bean gum in plant-based beverage formulations,” said Shaw Gilmer, Sr. Director, Biogums Strategic Platform at CP Kelco. “With our newest gellan gum grade, developers can deliver a simpler product label and potentially reduce their total cost in use without compromising on quality. It’s a win-win for both the dairy alternative drink producer and consumers.”

While KELCOGEL® DFA Gellan Gum is the latest addition to the CP Kelco portfolio, the company’s dairy alternative beverage ingredient development and innovation started many years ago. CP Kelco offers a range of nature-based solutions: NUTRAVA® Citrus Fiber is a food ingredient that enhances body and mouthfeel and provides partial suspension; GENU® Pectin and GENU® Carrageenan provide protein protection; and other KELCOGEL® Gellan Gum products provide excellent suspension with low impact on viscosity for plant-based beverages. CP Kelco works with manufacturers around the world to help them create the mouthfeel, taste and texture that consumers are seeking.

As a leading nature-based stabilizer solution for dairy alternative beverages, KELCOGEL® Gellan Gum was first discovered by CP Kelco more than 40 years ago as a bacterial culture in a lily pond. Today, gellan gum is produced via fermentation and it keeps advancing in technological innovation.

About CP Kelco

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

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

 

Solve 4 Dairy Alternative Beverage Challenges with 1 Ingredient

Introducing KELCOGEL® DFA Gellan Gum 

The demand for dairy alternatives has skyrocketed in recent years. New product development has also taken off with more brands launching plant-based options. However, for a plant-based, dairy alternative beverage to succeed, it must have…

Great taste and texture.

Consumers love the creamy taste and silky mouthfeel that dairy beverages have, and they want it in dairy alternatives as well.

A simple, easy-to-read label.

Consumers believe plant-based alternatives are better for the planet – so a long list of ingredients on the label may raise eyebrows.

As a leading, nature-based stabilizer ingredient for dairy alternative beverages, KELCOGEL® Gellan Gum was first discovered by CP Kelco more than 40 years ago as bacteria in a lily pond. Today, gellan gum is produced via fermentation and it continues to advance in technological innovation.

While gellan gum is typically paired with locust bean gum in dairy alternative beverages to deliver both suspension and mouthfeel, our new KELCOGEL® DFA Gellan Gum serves as a single ingredient solution that can help you solve your top dairy alternative beverage formulation challenges:

1. Suspension.

Product developers often supplement plant protein with micronutrients and particulates such as extra protein, minerals, vitamins and cocoa powder. KELCOGEL® DFA Gellan Gum uniformly suspends ingredients in a pseudoplastic, weak gel structure of molecules.

2. Viscosity and mouthfeel.

Formulators often use a combination of gellan gum and locust bean gum to achieve a desirable low viscosity when pouring and a pleasant, silky sensation while consuming. New KELCOGEL® DFA Gellan Gum offers the same viscosity and mouthfeel profile all in one ingredient. Our graph shows how KELCOGEL® DFA Gellan Gum compares to locust bean gum and standard gellan gum in almond milk.

3. Sedimentation.

Protein and other micronutrients are all prone to settle on the bottom of the container. Yet with multifunctional KELCOGEL® DFA Gellan Gum, there is no shaking needed. All the ingredients stay suspended over the course of the product’s shelf life.

4. A simpler label and formulation.

KELCOGEL® DFA Gellan Gum can help simplify your product label and formulation in two ways:

  • It can replace LBG in your formulation
  • It can enable reducing use levels of both LBG and gellan gum.

Have questions about a specific dairy alternative formulation you are working on now? Contact us. 

 

CP Kelco Launches New Pectin Solution for Salted Buttermilk

ATLANTA, October 20, 2021 – CP Kelco, a global leader of nature-based ingredients, announces the launch of GENU® Pectin YM-SAL 200, an improved stabilizing solution for long shelf-life buttermilk with the saltier taste that consumers prefer.

A popular staple in India, salted buttermilk is a refreshing beverage made with yogurt, spices and herbs. It has long been recognized for cooling the body and aiding in digestion, especially after heavy meals. However, product formulation has its challenges. The heat treatment and high salt content preferred by consumers can cause protein aggregation, gritty mouthfeel and sediment. New GENU® Pectin YM-SAL 200 protects and stabilizes protein over shelf life and tolerates up to 0.8% salt content.

“We focused on creating value for our Indian customers through ingredient innovation,” said Richard Yin, Head of Commercial, Asia Pacific Region. “Our technical experts developed a unique, nature-based solution that protects protein yet is compatible with current production processes and consumers’ taste preference.”

GENU® Pectin is sustainably sourced and produced from citrus peels, a byproduct of the juice industry. To learn more and view a prototype video, click here.

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 product manufacturers worldwide. We apply ingredient innovation and problem-solving to develop customized solutions that leverage our regional insights, meet manufacturers’ goals and 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. Learn more at www.cpkelco.com.

 

Introducing GENU® Pectin for Long Shelf-Life Salted Buttermilk

CPK-website_salted buttermilk insights preview_10-2021

According to Innova Market Insights (2021), the category of drinking yogurts, including salted buttermilk, chaas and lassi, is expected to experience double digit growth in the next five years. What is driving the popularity of this traditional beverage, which has been around for almost 5,000 years? 

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It fits right in with several consumer megatrends, especially the continued focus on wellness. 

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Long shelf-life salted buttermilk can endure heat exposure during shipping and is very convenient for consumers to enjoy anytime.

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It’s refreshing in the summer heat.

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It has a reputation as a digestive aid after heavy meals. 

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It’s thought to be a healthier alternative to sugary soda. 

Salted buttermilk is a simple formulation made with yogurt, salt and spices. Challenges occur during the heat treatment when proteins tend to aggregate and form sedimentation as well as a gritty mouthfeel. GENU® Pectin can prevent protein aggregation by creating an electrostatic interaction with the protein molecules at an acidic pH to stabilize them. Salt can also complicate the interaction, increasing ionic strength. The higher the salt content, the more difficult it can be to stabilize the formulation. However, new GENU® Pectin YM-SAL-200 was developed to withstand a range of salt from 0.4% to 0.8% and protein (1% to 2%). This provides formulators with the recipe flexibility to create products with the higher salt content that consumers prefer.

Pectin acts by creating electrostatic interactions with the proteins to prevent aggregation. The particle size is kept low, resulting in:

  • Smoother Mouthfeel

  • Reduced Sedimentation

suspended beverage image

Label-friendly GENU® Pectin is sustainably sourced from citrus peels, a byproduct of the juice industry. Easily recognizable by consumers, this nature-based ingredient is a stabilizer of choice for yogurt drinks. It provides protein stability throughout shelf life while maintaining a refreshingly low viscosity. It is also flexible for your recipe needs and suitable for your current production process.

Watch our salted buttermilk prototype video below and download the recipe card by clicking here or images below. 

Have questions about a specific formulation? Contact us. 

Introducing GENU® Pectin YM-SAL 200, A New Offering for Long Shelf-Life Salted Buttermilk

Salted buttermilk is a simple formulation made with yogurt, salt and spices. Challenges occurs during the heat treatment when proteins tend to aggregate and form sedimentation as well as a gritty mouthfeel. GENU® Pectin can prevent protein aggregation by creating an electrostatic interaction with the protein molecules at an acidic pH to stabilize them. Salt can also complicate the interaction, increasing ionic strength. The higher the salt content, the more difficult it can be to stabilize the formulation.

However, new GENU® Pectin YM-SAL-200 was developed to withstand a range of salt from .4% to .8% and protein (1% to 2%). This provides formulators with the recipe flexibility to create products with the higher salt content that consumers prefer.

Download the recipe card for this prototype here.

 

CP Kelco Invests More Than $50 Million in Citrus Fiber Capacity Expansion

Strong Customer Demand & Market Potential Are Key Drivers to Build New Production Line

ATLANTA, September 9, 2021 – CP Kelco, a global leader of nature-based ingredient solutions, announced today that it will invest more than $50 million to expand production capacity for NUTRAVA® Citrus Fiber, based on strong customer demand and market potential. With this significant capital investment, the company will have ample capacity for supporting current and future customers’ citrus fiber supply needs.

The expansion project will add a second NUTRAVA® Citrus Fiber production line to the company’s facility in Matão, Brazil, increasing total capacity to approximately 5,000 metric tons and establishing CP Kelco as a leading citrus fiber supplier to food, beverage and consumer product manufacturers worldwide. The new production line is expected to be complete and operational in 2023, with options to incrementally expand capacity in the future based on customer needs.

Launched in December 2019, NUTRAVA® Citrus Fiber is a unique, next-generation ingredient made from sustainably sourced citrus peels, a byproduct of the juicing industry.  Developed in response to continuing consumer demand for food and beverage products with less ingredients, less sugar and less fat, NUTRAVA® Citrus Fiber can help manufacturers of these products   meet clean label needs while achieving critical functionality that ensures their desired taste and texture. Key applications include condiments, dressings, soups, fruit-flavored beverages, bakery goods, and dairy and alternative protein products.

“We are excited about reaching this important milestone in our journey with NUTRAVA® Citrus Fiber, which originated as a proof-of-concept only four years ago,” said Didier Viala, President of CP Kelco. “As a result of strong collaboration amongst our global team members and development partners since that time, our citrus fiber has evolved into a robust product line for use across a range of food and beverage applications, with a growing customer pipeline globally. We look forward to continuing to explore the possibilities for NUTRAVA® Citrus Fiber in additional application segments.”

About CP Kelco

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. What sets us apart:

  • Unlocking Nature-Powered Success®. 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.
  • Committed to providing responsibly sourced and produced ingredients.
  • Market Insights. Understands market and consumer trends to help customers create relevant and innovative products.

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

Thanks to consumers’ fast-paced lifestyles and an increase in health awareness, the drinkable snack market is booming. So are sales of plant-based products. One product that tops both lists is drinking yogurts. Portable and packed with protein, drinking yogurts appeal to children and adults alike. The idea of drinking yogurts with a long shelf life also continues to grow worldwide as consumers love the added convenience factor.

However, formulators know that creating and fortifying a drinking yogurt alternative with plant-based protein can be a challenge. There can be issues with sedimentation, protein stability and creaming that affect your product’s shelf life. Whether you are using coconut, oat, almond or a blend of plant protein sources, CP Kelco can help you achieve mouthfeel, taste and texture you desire. Discover our tested and proven portfolio of sustainably sourced and nature-based solutions that can help you overcome challenges and meet your clean label goals.

NEWEST INGREDIENT

NUTRAVA® Citrus Fiber

FUNCTIONAL BENEFITS: 
  • Supports dietary fiber intake 
  • Delivers a creamy and rich mouthfeel
  • Contributes to protein stabilization
  • Contributes to emulsion stability
  • Controls syneresis over shelflife
  • Provides long term suspension