Tap Into Texture Trends Across The Globe
Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick is too thick in your region? And how are popular culture trends affecting consumer texture preferences? Discover 10 ways texture is driving market success in North America, EMEA, Latin America and APAC regions.
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We tend to view swallowing as a simple reflex, but it actually requires the use of 26 muscles and six nerves. Disease, head/neck injuries and aging can deteriorate these muscles and make swallowing difficult. The medical term for this condition is dysphagia. We’ve all felt that disturbing sensation when food “goes down the wrong pipe.” For someone suffering from dysphagia and constantly worried about choking, mealtime can be both embarrassing and terrifying.
Dysphagia affects more people than we think, especially with our growing aging population. According to the National Foundation of Swallowing Disorders, it’s estimated that up to 22 percent of individuals over age 50 and most individuals by the age of 80 will experience it to some degree. CP Kelco is proud to play a part in the management of dysphagia, helping people to enjoy food and beverages again with less risk of choking.
Manufacturers use our ingredients to create three kinds of dysphagia diet texture modifications:
Besides providing sensory/texture benefits, CP Kelco’s ingredients are exceptionally easy to use. We offer several, convenient, nature-based thickening and gelling agent solutions:
KELCOGEL® Gellan Gum is a soluble dietary fiber produced by fermentation that enables the preparation of soft-gel foods such as fish, soups, meats, vegetables and desserts. Available in two types, low acyl or high acyl, gellan gum can produce a wide variety of textures and provides excellent suspension of insoluble ingredients.
GENU® Pectin is extracted from citrus peel and is another superior stabilizer that can protect proteins and other nutrients in food formulations. It can often support organic label claims too.
GENUGEL® Carrageenan is derived from red seaweed and can be used to reconstitute a broad variety of foods into a cohesive, easy-to-swallow form.
For beverages, KELTROL® Xanthan Gum is optimized for use in hot, cold and acidic beverages with a consistent, gel-like viscosity and no off-taste.
Contact CP Kelco for more information to meet your dysphagia ingredient needs.
“How Aging Affects Our Swallowing Ability,” The National Foundation of Swallowing Disorders, March 2013.
Protein Problem-Solving, Insights & Innovation
Nutrition. Energy. Diet. Consumers are clamoring for protein! But is dairy protein popular in your region? Or do your consumers prefer plant-based sources? Gain helpful insight on what’s driving protein innovation around the globe and how we can help you unlock your next protein-powered success.
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Shifting consumer preference for healthier products, new labeling laws, and sugar taxes all have contributed to making the reformulation of reduce sugar a top priority. While the demand to lower or even eliminate sugar is clear, developing formulas that meet consumer expectations is not.
Learn more about our unparalleled innovation and expertise in replacing sugar without comprising on mouthfeel, texture or taste. We offer a broad portfolio of nature-based ingredients that working alone, or in combination, enable formulators to mimic the mouthfeel and texture of a full-sugar beverage without a bitter aftertaste. Our application scientists offer years of research, development and application knowledge to reach sugar reduction targets with all the desired sensory and taste profiles expected of a quality product. Let us help you rethink existing or develop new recipes with optimal market appeal.
GENU® Pectin is a preferred choice to reduce sugar and recover mouthfeel in fruit-based beverages. This well-known product is derived from nature-based occurring structural components in fruits and vegetables. GENU Pectin provides body and mouthfeel in fruit juice products when used at levels of around 0.2%. When consumed, a reduced-sugar beverage containing GENU Pectin can have a mouthfeel which mimics its full-sugar counterpart as well as an enhanced fruity flavor.
KELCOGEL® Gellan Gum offers unique suspension properties in drinks via the formation of a fluid gel network. This extremely pseudoplastic network consists of a low concentration of weakly associated molecules. At rest, KELCOGEL Gellan Gum provides a weak gel structure, resulting in excellent suspension of insoluble ingredients such as minerals, fruit pulp and eye-catching inclusions. Due to the weak molecular associations, the structure is easily disrupted upon agitation, resulting in low viscosity when pouring the drink and a completely natural sensation when it’s consumed.
KELTROL® Xanthan Gum has a highly pseudoplastic flow behavior that provides high viscosities at low shear rates to help improve suspension, while still providing good flow properties when poured. The slight increase in viscosity imparts the sensation of enhanced body which is ideal for cordials and sugar-free or reduced sugar juice drinks. Due to its molecular structure, KELTROL Xanthan Gum has excellent pH stability, down to pH 2.7 that allows high tolerance to the high-acid environment of fruit-based system.
Milk is great on its own, but adding flavors like strawberry, chocolate, vanilla or banana make it extra special! As a treat or part of a balanced diet, flavored milk is a worldwide favorite beverage.
We have years of experience formulating with milk and its unique challenges. We also have extensive knowledge on adding flavors and preparing products for different shelf life levels as well as a variety of packaging options. Our technical experts use our product portfolio to address stabilization, pourability, viscosity, suspension, and texture preferences that work with both dairy and flavors.
When it comes to adding nutrients, sugar reduction and even fat reduction, our nature-based ingredients can bring back mouthfeel, protect protein, suspend nutrients while stabilizing for a great flavored milk from the first to last sip.
Want to make the perfect chocolate milk? We’re the ones to ask.
As consumers embrace alternative proteins into their daily diet, the demand for variety is driving the dairy milk substitute market. From vegans and vegetarians to those with dairy allergies and intolerances, to the curious flexitarians, more of us are seeking nature-based ways to take in protein and nutrients.
Formulators are also becoming more creative with protein sources and blends.
However, they must contend with a variety of issues when working with various grains, nuts or other plant sources. Grinding the nuts or grains into a fine powder can leave some residual solids that can settle to the bottom of the container.
Adding fortification ingredients like calcium to improve nutritional content can also present a settling issue and, therefore not deliver what is promised on the label. Beverages made from coconut have fats that may separate and rise to the top of the container. Others are very thin and need additional body and creaminess to create the right mouthfeel that consumers desire in dairy alternative beverages.
Whatever your challenge, CP Kelco has the nature-based ingredient to complement your formulation and help solve issues of stability, suspension, viscosity, body and mouthfeel.
Whether it’s suspending botanicals in the latest new-age energy drink, stabilizing protein in fruit smoothies, creating an indulgent creamy liqueur or recovering body in a reduced calorie beverage, the possibilities of stabilizers and texturizers are truly amazing.
At CP Kelco, innovation is key. Using groundbreaking methods like microbial fermentation, extraction from land and sea plants, and modification of cellulose-based raw materials, we’re changing the way polysaccharides are produced. And we’ve created quite a portfolio. CPKelco’s vast assortment of ingredients can take the most challenging – and creative – beverage prototypes from the lab to the shopping cart.
But for all the time we spend inside the lab, our ingredients are quite comfortable in the great outdoors. Which makes sense, since each product is derived from nature-based, renewable raw materials with minimal modification. Thanks to rheology control, these products can be used for thickening, suspension, stabilization and even gelation.
Rheology control has become a popular topic among developers. The amount of commercially available modifiers can be overwhelming, to say the least. So which rheology modifier is the right one for your product? A few factors should be considered, like the desired flow behavior or texture, the required shelf-life, the production equipment available, compatibility with other ingredients, and product end-use characteristics. It may seem intimidating, but don’t worry. That’s what we’re here for.
Based on evolving consumer preferences to get nutrition from novel sources, try new flavors and reduce sugar, juices and juice-based drinks have shifted in positioning over the years. Whether it’s a staple in a diet or a treat, there are many fun ways to work with juice and juice drinks!
For beverage formulator, incorporating vitamins, minerals and other nutrients presents both challenges and opportunities to create innovative solutions.
Our nature-based ingredients are ideal for reducing or eliminating sugar without losing mouthfeel or taste. Our experts have worked with juice and juice drinks all over the world and can find a solution for your innovative beverage.
We offer a wide range of nature-based, renewable raw and clean-label ingredients to meet multiple product functions such as thickening, suspension and stabilization.