Category: Insights Post

Home / Insights / How to Choose the Best Ingredient for Your Sustainable Skin Care Formulation

How to Choose the Best Ingredient for Your Sustainable Skin Care Formulation

Consumers today expect their skin care products to have a cleaner label, with more “natural” and sustainably sourced ingredients. According to Innova Market Insights, 46% of global consumers always take sustainability into account when buying personal care products. Vegan claims also grew to 23% of launches in 2022. However, consumers also expect their skin care products to offer high performance and an innovative, sensory experience. In this webinar, we discuss how to reformulate serums, lotions and creams to meet new consumer demands and address the following topics: 

  • The Latest Skin Care Trends from Innova Market Insights
  • New Ingredient Options
  • How New Packaging Can Also Mean Reformulating
  • How to Achieve Emulsion Stability
  • Meet “Free From” Claims
  • And More!

Want more on sustainable skin care formulations?

During the webinar, we received many questions from attendees on topics such as replacing emulsifiers and synthetics, innovation, texture challenges and more. Click the button below to see top questions and answers from our team of experts at CP Kelco innovation centers around the world.

ACCESS THE Q&A
Home / Insights / Fight Rising Tomato Prices with NUTRAVA® Citrus Fiber

Fight Rising Tomato Prices with NUTRAVA® Citrus Fiber

Three straight years of crop devastation in the world’s key tomato-producing regions have tomato paste prices nearing historic levels. Don’t let a crisis derail your company’s development plans for condiments and other tomato-based products. Let’s talk about solutions instead!

Extend what you have

NUTRAVA® Citrus Fiber can help extend tomato solids up to 25% in tomato sauces and condiments, according to our internal lab studies, without experiencing loss of mouthfeel, texture, color or appearance. Similar to a tomato’s own composition, NUTRAVA® Citrus Fiber contains a blend of insoluble and soluble fiber with a high level of pectin. This makes it a much more desirable, clean label-friendly choice for reformulation versus alternatives that can alter the texture, taste and mouthfeel of your product.

Unlike starch, NUTRAVA® Citrus Fiber provides clean flavor release so your product’s hearty tomato flavor comes through well. It also stands up well to the harsh processing and eating occasions of tomato products, so it can handle the pH and the freeze-thaw-heat conditions, remaining uniform and resisting syneresis.

NUTRAVA® Citrus Fiber can help extend tomato solids up to 25% in tomato sauces and condiments, according to our internal lab studies, without experiencing loss of mouthfeel, texture, color or appearance. Similar to a tomato’s own composition, NUTRAVA® Citrus Fiber contains a blend of insoluble and soluble fiber with a high level of pectin. This makes it a much more desirable, clean label-friendly choice for reformulation versus alternatives that can alter the texture, taste and mouthfeel of your product.

Unlike starch, NUTRAVA® Citrus Fiber provides clean flavor release so your product’s hearty tomato flavor comes through well. It also stands up well to the harsh processing and eating occasions of tomato products, so it can handle the pH and the freeze-thaw-heat conditions, remaining uniform and resisting syneresis.

Don't settle - upgrade instead!

It makes good financial sense to get the most out of ingredients in short supply. Rather than settling for a lower quality product, consider an ingredient that can meet consumers’ expectations. Deliver similar taste, texture and mouthfeel with an ingredient that has the added benefit of supporting dietary fiber intake – a plus for consumers. NUTRAVA® Citrus Fiber does not require special handling and cold storage like tomatoes do, and the use level is very low. As a bonus, it also supports sugar reduction by providing body and mouthfeel.

An upcycled ingredient

NUTRAVA® Citrus Fiber is upcycled from sustainably sourced citrus peels, a byproduct of the 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 supply challenges.

An easily recognizable ingredient, NUTRAVA® Citrus Fiber has no E number in Europe and can be listed simply as citrus fiber on the product label to help you meet clean label-friendly goals. In addition, NUTRAVA® Citrus Fiber is also compatible with standard manufacturing processes, so that is one less thing to worry about when reformulating. Ask us to show you how to reduce reliance on supply-challenged ingredients in your application. Our team of technical experts is happy to work with you to meet your product development needs.

We are ready to help you now.

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Home / Insights / How We’re Helping to Reduce Food Waste

How We’re Helping to Reduce Food Waste

According to the 2030 Agenda for Sustainable Development, cutting food waste in half by 2030 is one of the United Nations’ top priorities. Sustainable Development Goal (SDG) 12 calls for “halving per-capita global food waste at retail and consumer levels and reducing food losses along production and supply chains.” Although millions of people face hunger across the globe, there is a big problem with food waste at retail and consumer levels in industrialized countries. Here are some of the ways we are helping:

Champion yogurt with a longer shelf life

In the yogurt industry, sometimes confusing “sell by,” “enjoy by” and “best before” dates on product labels are a key cause of food waste. According to our friends at Chr. Hansen, 80% of all yogurt waste is related to the expiry date. A recent Washington Post article goes one step further: “A lot of good food goes to waste, as consumers misinterpret expiration dates and throw away refrigerators full of edible food.”

Ambient yogurt and yogurt alternatives help prevent food waste by extending shelf stability for months. With no need for refrigeration, ambient yogurt can be enjoyed anywhere at any time, which adds to its convenience and snackability. Parents can safely pop an ambient yogurt snack in their child’s backpack before school without worry of it spoiling. Or it can be tucked in a gym bag for a quick, “good for you” protein snack after exercise, even if your workout is postponed until tomorrow – or next week. For dairy and alternative protein manufacturers, ambient yogurt increases geographical reach through the world of e-commerce with no cold chain distribution challenges.

In collaboration with Chr. Hansen, CP Kelco has developed an array of great-tasting, shelf-stable “vegurts,” plant-based alternatives to dairy yogurt in drinkable and spoonable thicknesses.

Learn more about our exciting prototype solutions.

Upcycling

Upcycling is the ultimate way to prevent food waste. Coined by German engineer Reiner Pilz, upcycling means giving an old product more value, so waste is diverted entirely. Inspired by this circular economy model, CP Kelco has long believed that upcycling is at the heart of creating a more sustainably sourced ingredient supply chain. That’s why we have upcycled ingredients in our nature-based portfolio:

GENU® Pectin

GENU® Pectin is the ingredient that started it all for CP Kelco. In fact, the “CP” in our name stands for Copenhagen Pectin. Upcycled from citrus peels, an abundant and sustainably sourced byproduct of the juice industry, we use as little fresh water as possible in processing. At our plant in Brazil, whatever is left over from our production process is recovered and turned into beneficial side products, including d-limonene, fertigation (fertilizer + irrigation) for nearby crops, and molasses and feed for 30,000 local farm animals.

This very consumer-friendly ingredient has been a staple for jams, jellies, yogurt fruit prep and acidified protein drinks (like the ambient drinking yogurt mentioned above!). It provides a juicy bite to plant-based meat alternatives, a creamy mouthfeel to dairy applications and heat stability for formulating gelatin-free gummies. In personal care applications, it is known for locking in moisture in luxe skin creams, stabilizing emulsions in sun care and ensuring smooth, silky hair care products.

Citrus Fiber

Citrus Fiber is likewise upcycled from spent citrus peels, an abundant byproduct of the juice industry and locally sourced near our manufacturing facility in Brazil. Leftover materials from the citrus fiber production process are repurposed to support a circular mindset. Nutrients in the process water are used to fertilize local crops such as sugar cane. In addition, any peel byproduct left over is turned into animal feed that supplements the diets of 30,000 farm animals per year.

NUTRAVA® Citrus Fiber is a highly versatile food ingredient that can be listed simply as citrus fiber on the label. It supports dietary fiber intake while providing emulsion stability, viscosity, mouthfeel enhancement, syneresis control and water-holding capacity. Easily recognizable by consumers, it can be beneficial for applications as diverse as baked goods, beverages, condiments, sauces, dairy, dairy alternatives, and meat and meat alternatives. In addition, NUTRAVA® Citrus Fiber supports the replacement or reduction of ingredients including traditional emulsifiers and stabilizers, starch, egg, butter, xanthan gum, tomato solids and fruit pulp.

Introduced in March 2023, KELCOSENS™ Citrus Fiber is a next-generation ingredient for personal care product development. It can be used in a range of products, from silky serums to luxe creams, to help formulators stabilize emulsifier-free formulations and deliver SENSational textures.

Learn more about the small steps we can all take to reduce food waste.

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Home / Insights / “The Little Book of Natural Ingredients” is HERE!

“The Little Book of Natural Ingredients” is HERE!

What happens when you combine KELCOSENS™ Citrus Fiber with GENU® Pectin? You get a face serum with twice the a-peel – as well as the most SENSational texture, creaminess, gloss and stability. This great recipe plus five more of our favorite new prototypes are now available in the 2023 “Little Book of Natural Ingredients” from Personal Care Magazine.

Click the image above or button below to
access our newest prototypes.

GET THE RECIPES

KELCOSENS™ Citrus Fiber is our brand new ingredient upcycled from citrus peels, an abundant byproduct of the juice industry near our plant in Brazil. Its formulating features as well as its sustainability story and side stream benefits make it a perfect fit for personal care formulations.

Want a sample? Have questions? Contact us today.

Home / Insights / The Community that Carrageenan Built

The Community that Carrageenan Built

It’s a mild and sunny day on the island state of Zanzibar, just off the coast of Tanzania. A group of women are gathered in front of ZANEA (Zanzibar East Africa) Seaweed Company to say hello, pick up supplies and start work at the seaweed farms that dot the shores. Known in Swahili as mwani, seaweed cultivation involves tying seedlings onto ropes that are submerged in the water enough for it to be covered at low tide. Some of the crops are ready to be harvested and laid on screens to dry in the sun before being packed in sacks and exported to CP Kelco’s plant in Skensved, Denmark. The red seaweed tended by these women will soon become GENU® Carrageenan.

ZANEA Seaweed Company

For centuries, coastal communities have relied on the sea to support their way of life. Aquaculture or aquatic farming is only decades old. Seaweed farming began in Zanzibar in 1989 – 1990 and has played an important role in improving the standard of living here – especially for women, who make up around 70 percent of the workforce and obtain a meaningful cash income for their skills. 

The success of this viable economic activity can be seen in the increase in bank accounts in the area, improved homes and infrastructure, and, most importantly, the number of children receiving an education. This year, a new hospital will open on land donated by ZANEA Seaweed Company. Through grants from its nonprofit Huber Helps program, CP Kelco recently purchased a solar water pump for one of the villages, providing clean water for over 2,000 people. 

For centuries, coastal communities have relied on the sea to support their way of life. Aquaculture or aquatic farming is only decades old. Seaweed farming began in Zanzibar in 1989 – 1990 and has played an important role in improving the standard of living here – especially for women, who make up around 70 percent of the workforce and obtain a meaningful cash income for their skills. 

The success of this viable economic activity can be seen in the increase in bank accounts in the area, improved homes and infrastructure, and, most importantly, the number of children receiving an education. This year, a new hospital will open on land donated by ZANEA Seaweed Company. Through grants from its nonprofit Huber Helps program, CP Kelco recently purchased a solar water pump for one of the villages, providing clean water for over 2,000 people. 

In addition to training in sustainable farming methods, all material, including ropes and seed stocks, are provided free by CP Kelco and ZANEA Seaweed Company. On a yearly basis, the two companies supply and distribute materials valued at over $150,000 US. So far in 2023, over 300 new boats as well as planting structures, drying facilities and new shelters for the workers, have been donated. 

CP Kelco is securing a sustainable seaweed aquaculture in Zanzibar so it can remain a source of livelihood for generations to come.

The seaweed itself acts as a bioremediator and filter. A fast-growing plant, seaweed is one of nature’s most effective ways to fight carbon emissions, absorbing nitrogen and carbon dioxide. It utilizes energy from sunlight and takes up excess nutrients from the water to assist the ocean’s ability to fight harmful algae blooms that lead to fish kill.

In addition to training in sustainable farming methods, all material, including ropes and seed stocks, are provided free by CP Kelco and ZANEA Seaweed Company. On a yearly basis, the two companies supply and distribute materials valued at over $150,000 US. So far in 2023, over 300 new boats as well as planting structures, drying facilities and new shelters for the workers, have been donated. 

CP Kelco is securing a sustainable seaweed aquaculture in Zanzibar so it can remain a source of livelihood for generations to come.

The seaweed itself acts as a bioremediator and filter. A fast-growing plant, seaweed is one of nature’s most effective ways to fight carbon emissions, absorbing nitrogen and carbon dioxide. It utilizes energy from sunlight and takes up excess nutrients from the water to assist the ocean’s ability to fight harmful algae blooms that lead to fish kill.

To help the entire community take advantage of the economic opportunities provided by seaweed farming, CP Kelco works to prevent negative impact to the ecosystem, such as deforestation. Protection of the mangroves is essential to maintain the natural flow of the water and provide feeding grounds for native species. 

Along with the ZANEA Seaweed Company, CP Kelco plants a minimum of 20,000 trees per year: One-third are used to preserve mangrove forest lands, one third supports the construction of homes and one-third is used to replenish the stakes, fish fences and other supplies needed in seaweed farming.

Prioritizing resources to improve education in Zanzibar has also been a big part of CP Kelco’s commitment to the community. In the early ‘90s, only 62 percent of school-age children in Zanzibar were enrolled in primary schools according to documents from the Zanzibar Ministry of Education. 

Through its nonprofit Huber Helps program, CP Kelco has built classrooms, provided yearly donations of school supplies to the farmers’ children, sponsored equipment and tools, and renovated school buildings for more conducive learning environments. 

The transformation over the years has been significant. 2019 statistics show that more than 86 percent of children are now enrolled in primary school.

To help the entire community take advantage of the economic opportunities provided by seaweed farming, CP Kelco works to prevent negative impact to the ecosystem, such as deforestation. Protection of the mangroves is essential to maintain the natural flow of the water and provide feeding grounds for native species. 

Along with the ZANEA Seaweed Company, CP Kelco plants a minimum of 20,000 trees per year: One-third are used to preserve mangrove forest lands, one third supports the construction of homes and one-third is used to replenish the stakes, fish fences and other supplies needed in seaweed farming.

Prioritizing resources to improve education in Zanzibar has also been a big part of CP Kelco’s commitment to the community. In the early ‘90s, only 62 percent of school-age children in Zanzibar were enrolled in primary schools according to documents from the Zanzibar Ministry of Education. Through its nonprofit Huber Helps program, CP Kelco has built classrooms, provided yearly donations of school supplies to the farmers’ children, sponsored equipment and tools, and renovated school buildings for more conducive learning environments. The transformation over the years has been significant. 2019 statistics show that more than 86 percent of children are now enrolled in primary school. 

A product you can feel good about

Extracted from this warm water red seaweed, GENU® Carrageenan forms flexible but strong gels. It is renowned for its thickening and stabilizing properties as well as its clarity. In the food and beverage industry, its main applications are in dairy, meat products and confectionery. It can also be used as a vegan alternative to gelatin. 

In personal care and home care products, GENU® Carrageenan is a vegan-friendly, nature-based alternative to synthetic texturizers. With its water-binding ability, it locks in moisture to keep skin hydrated. It acts as an emulsifier to prevent oil-in-water systems from separating. It also gives a smooth and creamy texture to shampoos, lotions and other surfactant-based systems.

Extracted from this warm water red seaweed, GENU® Carrageenan forms flexible but strong gels. It is renowned for its thickening and stabilizing properties as well as its clarity. In the food and beverage industry, its main applications are in dairy, meat products and confectionery. It can also be used as a vegan alternative to gelatin. 

In personal care and home care products, GENU® Carrageenan is a vegan-friendly, nature-based alternative to synthetic texturizers. With its water-binding ability, it locks in moisture to keep skin hydrated. It acts as an emulsifier to prevent oil-in-water systems from separating. It also gives a smooth and creamy texture to shampoos, lotions and other surfactant-based systems.

Find out how Carrageenan can become part of your story too.

CONTACT US
Home / Insights / The Community that Carrageenan Built

The Community that Carrageenan Built

It’s a mild and sunny day on the island state of Zanzibar, just off the coast of Tanzania. A group of women are gathered in front of ZANEA (Zanzibar East Africa) Seaweed Company to say hello, pick up supplies and start work at the seaweed farms that dot the shores. Known in Swahili as mwani, seaweed cultivation involves tying seedlings onto ropes that are submerged in the water enough for it to be covered at low tide. Some of the crops are ready to be harvested and laid on screens to dry in the sun before being packed in sacks and exported to CP Kelco’s plant in Skensved, Denmark. The red seaweed tended by these women will soon become GENU® Carrageenan.

ZANEA Seaweed Company

For centuries, coastal communities have relied on the sea to support their way of life. Aquaculture or aquatic farming is only decades old. Seaweed farming began in Zanzibar in 1989 – 1990 and has played an important role in improving the standard of living here – especially for women, who make up around 70 percent of the workforce and obtain a meaningful cash income for their skills. 

The success of this viable economic activity can be seen in the increase in bank accounts in the area, improved homes and infrastructure, and, most importantly, the number of children receiving an education. This year, a new hospital will open on land donated by ZANEA Seaweed Company. Through grants from its nonprofit Huber Helps program, CP Kelco recently purchased a solar water pump for one of the villages, providing clean water for over 2,000 people. 

For centuries, coastal communities have relied on the sea to support their way of life. Aquaculture or aquatic farming is only decades old. Seaweed farming began in Zanzibar in 1989 – 1990 and has played an important role in improving the standard of living here – especially for women, who make up around 70 percent of the workforce and obtain a meaningful cash income for their skills. 

The success of this viable economic activity can be seen in the increase in bank accounts in the area, improved homes and infrastructure, and, most importantly, the number of children receiving an education. This year, a new hospital will open on land donated by ZANEA Seaweed Company. Through grants from its nonprofit Huber Helps program, CP Kelco recently purchased a solar water pump for one of the villages, providing clean water for over 2,000 people. 

In addition to training in sustainable farming methods, all material, including ropes and seed stocks, are provided free by CP Kelco and ZANEA Seaweed Company. On a yearly basis, the two companies supply and distribute materials valued at over $150,000 US. So far in 2023, over 300 new boats as well as planting structures, drying facilities and new shelters for the workers, have been donated. 

CP Kelco is securing a sustainable seaweed aquaculture in Zanzibar so it can remain a source of livelihood for generations to come.

The seaweed itself acts as a bioremediator and filter. A fast-growing plant, seaweed is one of nature’s most effective ways to fight carbon emissions, absorbing nitrogen and carbon dioxide. It utilizes energy from sunlight and takes up excess nutrients from the water to assist the ocean’s ability to fight harmful algae blooms that lead to fish kill.

In addition to training in sustainable farming methods, all material, including ropes and seed stocks, are provided free by CP Kelco and ZANEA Seaweed Company. On a yearly basis, the two companies supply and distribute materials valued at over $150,000 US. So far in 2023, over 300 new boats as well as planting structures, drying facilities and new shelters for the workers, have been donated. 

CP Kelco is securing a sustainable seaweed aquaculture in Zanzibar so it can remain a source of livelihood for generations to come.

The seaweed itself acts as a bioremediator and filter. A fast-growing plant, seaweed is one of nature’s most effective ways to fight carbon emissions, absorbing nitrogen and carbon dioxide. It utilizes energy from sunlight and takes up excess nutrients from the water to assist the ocean’s ability to fight harmful algae blooms that lead to fish kill.

To help the entire community take advantage of the economic opportunities provided by seaweed farming, CP Kelco works to prevent negative impact to the ecosystem, such as deforestation. Protection of the mangroves is essential to maintain the natural flow of the water and provide feeding grounds for native species. 

Along with the ZANEA Seaweed Company, CP Kelco plants a minimum of 20,000 trees per year: One-third are used to preserve mangrove forest lands, one third supports the construction of homes and one-third is used to replenish the stakes, fish fences and other supplies needed in seaweed farming.

Prioritizing resources to improve education in Zanzibar has also been a big part of CP Kelco’s commitment to the community. In the early ‘90s, only 62 percent of school-age children in Zanzibar were enrolled in primary schools according to documents from the Zanzibar Ministry of Education. 

Through its nonprofit Huber Helps program, CP Kelco has built classrooms, provided yearly donations of school supplies to the farmers’ children, sponsored equipment and tools, and renovated school buildings for more conducive learning environments. 

The transformation over the years has been significant. 2019 statistics show that more than 86 percent of children are now enrolled in primary school.

To help the entire community take advantage of the economic opportunities provided by seaweed farming, CP Kelco works to prevent negative impact to the ecosystem, such as deforestation. Protection of the mangroves is essential to maintain the natural flow of the water and provide feeding grounds for native species. 

Along with the ZANEA Seaweed Company, CP Kelco plants a minimum of 20,000 trees per year: One-third are used to preserve mangrove forest lands, one third supports the construction of homes and one-third is used to replenish the stakes, fish fences and other supplies needed in seaweed farming.

Prioritizing resources to improve education in Zanzibar has also been a big part of CP Kelco’s commitment to the community. In the early ‘90s, only 62 percent of school-age children in Zanzibar were enrolled in primary schools according to documents from the Zanzibar Ministry of Education. Through its nonprofit Huber Helps program, CP Kelco has built classrooms, provided yearly donations of school supplies to the farmers’ children, sponsored equipment and tools, and renovated school buildings for more conducive learning environments. The transformation over the years has been significant. 2019 statistics show that more than 86 percent of children are now enrolled in primary school. 

A product you can feel good about

Extracted from this warm water red seaweed, GENU® Carrageenan forms flexible but strong gels. It is renowned for its thickening and stabilizing properties as well as its clarity. In the food and beverage industry, its main applications are in dairy, meat products and confectionery. It can also be used as a vegan alternative to gelatin. 

In personal care and home care products, GENU® Carrageenan is a vegan-friendly, nature-based alternative to synthetic texturizers. With its water-binding ability, it locks in moisture to keep skin hydrated. It acts as an emulsifier to prevent oil-in-water systems from separating. It also gives a smooth and creamy texture to shampoos, lotions and other surfactant-based systems.

Extracted from this warm water red seaweed, GENU® Carrageenan forms flexible but strong gels. It is renowned for its thickening and stabilizing properties as well as its clarity. In the food and beverage industry, its main applications are in dairy, meat products and confectionery. It can also be used as a vegan alternative to gelatin. 

In personal care and home care products, GENU® Carrageenan is a vegan-friendly, nature-based alternative to synthetic texturizers. With its water-binding ability, it locks in moisture to keep skin hydrated. It acts as an emulsifier to prevent oil-in-water systems from separating. It also gives a smooth and creamy texture to shampoos, lotions and other surfactant-based systems.

Find out how Carrageenan can become part of your story too.

CONTACT US
Home / Insights / Are Acacia Gum Shortages Affecting Your Food Applications? We Have a Solution.

Are Acacia Gum Shortages Affecting Your Food Applications? We Have a Solution.

Acacia gum (also known as gum Arabic) shortages in recent weeks have impacted supply chains and increased pricing for many food manufacturers, but CP Kelco has a solution to help you. Our sugar beet pectin is an effective, nature-based acacia gum alternative for:

  • Soft drinks and flavor emulsion
  • Confectionery, including panning
  • Bakery
  • Sport nutrition and snacks
  • Ice cream

CP Kelco’s GENU® Pectin is a reliably supplied, versatile, highly functional ingredient that is compatible with standard manufacturing processes to maintain high product consistency. In addition, GENU® Pectin is produced from plant-based raw material and supports sugar-free and label-friendly formulations.

Learn more about how GENU® Pectin can serve as a go-to solution for your needs. 

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Home / Insights / Answers to Your Top Functional Gummy Questions

Answers to Your Top Functional Gummy Questions

During our recent webinar on formulating functional gummies, we asked you to send us your toughest questions. We received an incredible response, so we know that you are as passionate about this subject as we are! Most of the questions we received could be divided into themes of heat stability, alternatives to gelatin, sugar free and fortification challenges. Please see the answers below from the experts at our innovation centers:

Because of the global nature of e-commerce, you will begin to see more commonalities across the regions. However, each region will still add its unique touch to appeal to local needs. Pay attention to the emerging trend of personalization that we discussed in the webinar. 

Not everyone is ready for 3D printing but the idea of tailoring solutions to lifestyle, age, beliefs (such as vegan and halal), and health goals helps consumers to feel more catered to and included. That kind of personalization will be welcome in any region.

This will depend on the functional ingredients to be used. Use level is important as well as the pH each ingredient may bring to the product. Next, one will need to ensure a gelling agent aligns with the formulation, labeling and processing requirements. 

For example, our GENU® Pectin can do an excellent job of setting and providing stability to products with a lower pH. However, if the type of minerals or flavor of the product results in a higher pH (from 4.0–5 or above), then we can also recommend another grade of pectin or perhaps GENUGEL® Carrageenan might be a better choice.

Functional compounds may have different sensitivities to temperature and pH, and there are technologies like encapsulation that can help to protect these actives. In a functional gummy process, these compounds are typically added before acidification, or as late in the process before deposit. The recommendation is to mix them with either glycerin or corn syrup to provide some protection. 

This step can impact the product’s overall pH, so we advise using a gelling agent that tolerates this variability. Our GENU® Pectin for fortified gummies can be a good option to maintain gelling and texture characteristics.

It is possible to replace sugar and corn syrup with other solids or bulk ingredients. A key consideration for these ingredients is solubility, as you will want to provide a minimum amount of total soluble solids for gelling agents to set (thinking about pectin), and for the end product to have good firmness and stability. Therefore, polyols or soluble fiber are typically used.

Other ingredients can be used but firmness may be reduced as their solubility and composition varies, depending on the ingredient.  

Melting and stickiness may be caused by moisture migration into the product. To eliminate the possibility of this issue coming from the hydrocolloid ingredient, it is important to understand if it has been properly dispersed and hydrated, and if the pH of the product is suitable for its functionality. Another reason can be related to the carbohydrate composition, so the amounts of sugar and corn syrup (or other solids) should be reviewed.

This can also be a common problem with gelatin gummies because of their heat instability, especially when trying to ship for e-commerce or during warm summer months when the temperature can exceed 30°C. There are other ingredient options available with better heat stability than gelatin, such as our GENU® Pectin and GENUGEL® Carrageenan.

CP Kelco has several nature-based solutions — not animal based — that can meet your requirements. They can produce a variety of textures, so matching the texture of one gelling agent with another requires looking at the source, hydration and gelling properties of the different ingredients. You may even prefer a blend. We would be happy to collaborate and recommend the ingredient combination that makes the most sense, considering your texture and labeling needs.

In general, sensory evaluations of GENU® Pectin show that it has a softer, chewy bite, and it can enhance fruit flavors you may be using. Our GENUGEL® Carrageenan is another vegan option. It will not stick to teeth, and it has more of an elastic but refreshing chew. Both pectin and carrageenan can provide shelf stability and higher temperature resistance, for a non-melting and non-sticky performance.

Pectin can be a very good option for temperature stability. Once pectin sets, it forms a thermally stable gel that tolerates higher shipping temperatures than gelatin, which tends to melt at 35°–40°C. If in addition the goal is to maintain texture, a partial replacement of gelatin with pectin can be considered.

Gellan gum is often used in combination with other gelling agents, such as carrageenan or pectin to adjust the texture. KELCOGEL® Gellan Gum provides a firm texture while carrageenan provides a texture range going from firm to elastic. Gellan gum, carrageenan and pectin all have a wide pH working range, heat stability and fast setting rate with great flavor release, making them very compatible ingredients.

Finally, the total soluble solids (TSS) to deposit gummies should be between 77%–78%, with the final TSS typically between 80%–82%. This allows for product stability and texture. It can be achieved with a variety of sweeteners or bulk ingredients, depending on the characteristics of the end product.

Typically, the same equipment can be used when working with other gelling agents like pectin or carrageenan. The main considerations to include or adjust in the process are around hydration and dissolution of the ingredients, as well as higher setting and gelling temperatures. 

The concentration of vitamins, minerals or other active ingredients are typically determined by the amount per serving that is intended for gummy supplements to provide. Pectin can be used in formulas where these ingredients are included at higher concentrations (e.g., between 15%–20%), as long as the conditions of pH and solids are still maintained for pectin to set. We have a variety of pectins that can be evaluated to provide good gelling and texture to different types of functional gummies.

colorful candyPectin can be used either on its own or in combination with other gelling agents to create liquid-filled gummies, and it is a very good option when thinking about vegan or label-friendly alternatives. Our pectin portfolio includes a variety of options that can be recommended depending on formulation and texture needs. 

Some functional ingredients can either shift the pH conditions that allow pectin to set or can be a source of ions that may affect pectin gelation. Working on selecting the right type of pectin can improve setting and overall texture, in the presence of botanical or functional ingredients.

To prevent syneresis in gummies, there are a few things to consider. First, it’s important to maintain the total soluble solids at 80%–82% or correct them if needed. Typically, an increase in soluble solids helps.

Another consideration would be around the gelling agent. For example, the sweeteners or bulking agents typically used in sugar-free gummies tend to provide a weaker pectin gel and more tendency for syneresis, so an increase of 5%–10% of pectin should do a better job at holding water and maintaining firmness.

One more suggestion is to increase the stoving temperature to 35°–45°C to improve drying efficiency.

Finally, if there are any reducing sugars in the bulking agents used in the sugar-free or sugar-reduced formula, they can be adjusted by either decreasing the amount of glucose syrup or reducing the holding time at which the candy mass is exposed at high temperature and low pH.

Looking for more on functional gummies?

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Home / Insights / Answers to Your Top Functional Gummy Questions

Answers to Your Top Functional Gummy Questions

During our recent webinar on formulating functional gummies, we asked you to send us your toughest questions. We received an incredible response, so we know that you are as passionate about this subject as we are! Most of the questions we received could be divided into themes of heat stability, alternatives to gelatin, sugar free and fortification challenges. Please see the answers below from the experts at our innovation centers:

Because of the global nature of e-commerce, you will begin to see more commonalities across the regions. However, each region will still add its unique touch to appeal to local needs. Pay attention to the emerging trend of personalization that we discussed in the webinar. 

Not everyone is ready for 3D printing but the idea of tailoring solutions to lifestyle, age, beliefs (such as vegan and halal), and health goals helps consumers to feel more catered to and included. That kind of personalization will be welcome in any region.

This will depend on the functional ingredients to be used. Use level is important as well as the pH each ingredient may bring to the product. Next, one will need to ensure a gelling agent aligns with the formulation, labeling and processing requirements. 

For example, our GENU® Pectin can do an excellent job of setting and providing stability to products with a lower pH. However, if the type of minerals or flavor of the product results in a higher pH (from 4.0–5 or above), then we can also recommend another grade of pectin or perhaps GENUGEL® Carrageenan might be a better choice.

Functional compounds may have different sensitivities to temperature and pH, and there are technologies like encapsulation that can help to protect these actives. In a functional gummy process, these compounds are typically added before acidification, or as late in the process before deposit. The recommendation is to mix them with either glycerin or corn syrup to provide some protection. 

This step can impact the product’s overall pH, so we advise using a gelling agent that tolerates this variability. Our GENU® Pectin for fortified gummies can be a good option to maintain gelling and texture characteristics.

It is possible to replace sugar and corn syrup with other solids or bulk ingredients. A key consideration for these ingredients is solubility, as you will want to provide a minimum amount of total soluble solids for gelling agents to set (thinking about pectin), and for the end product to have good firmness and stability. Therefore, polyols or soluble fiber are typically used.

Other ingredients can be used but firmness may be reduced as their solubility and composition varies, depending on the ingredient.  

Melting and stickiness may be caused by moisture migration into the product. To eliminate the possibility of this issue coming from the hydrocolloid ingredient, it is important to understand if it has been properly dispersed and hydrated, and if the pH of the product is suitable for its functionality. Another reason can be related to the carbohydrate composition, so the amounts of sugar and corn syrup (or other solids) should be reviewed.

This can also be a common problem with gelatin gummies because of their heat instability, especially when trying to ship for e-commerce or during warm summer months when the temperature can exceed 30°C. There are other ingredient options available with better heat stability than gelatin, such as our GENU® Pectin and GENUGEL® Carrageenan.

CP Kelco has several nature-based solutions — not animal based — that can meet your requirements. They can produce a variety of textures, so matching the texture of one gelling agent with another requires looking at the source, hydration and gelling properties of the different ingredients. You may even prefer a blend. We would be happy to collaborate and recommend the ingredient combination that makes the most sense, considering your texture and labeling needs.

In general, sensory evaluations of GENU® Pectin show that it has a softer, chewy bite, and it can enhance fruit flavors you may be using. Our GENUGEL® Carrageenan is another vegan option. It will not stick to teeth, and it has more of an elastic but refreshing chew. Both pectin and carrageenan can provide shelf stability and higher temperature resistance, for a non-melting and non-sticky performance.

Pectin can be a very good option for temperature stability. Once pectin sets, it forms a thermally stable gel that tolerates higher shipping temperatures than gelatin, which tends to melt at 35°–40°C. If in addition the goal is to maintain texture, a partial replacement of gelatin with pectin can be considered.

Gellan gum is often used in combination with other gelling agents, such as carrageenan or pectin to adjust the texture. KELCOGEL® Gellan Gum provides a firm texture while carrageenan provides a texture range going from firm to elastic. Gellan gum, carrageenan and pectin all have a wide pH working range, heat stability and fast setting rate with great flavor release, making them very compatible ingredients.

Finally, the total soluble solids (TSS) to deposit gummies should be between 77%–78%, with the final TSS typically between 80%–82%. This allows for product stability and texture. It can be achieved with a variety of sweeteners or bulk ingredients, depending on the characteristics of the end product.

Typically, the same equipment can be used when working with other gelling agents like pectin or carrageenan. The main considerations to include or adjust in the process are around hydration and dissolution of the ingredients, as well as higher setting and gelling temperatures. 

The concentration of vitamins, minerals or other active ingredients are typically determined by the amount per serving that is intended for gummy supplements to provide. Pectin can be used in formulas where these ingredients are included at higher concentrations (e.g., between 15%–20%), as long as the conditions of pH and solids are still maintained for pectin to set. We have a variety of pectins that can be evaluated to provide good gelling and texture to different types of functional gummies.

colorful candyPectin can be used either on its own or in combination with other gelling agents to create liquid-filled gummies, and it is a very good option when thinking about vegan or label-friendly alternatives. Our pectin portfolio includes a variety of options that can be recommended depending on formulation and texture needs. 

Some functional ingredients can either shift the pH conditions that allow pectin to set or can be a source of ions that may affect pectin gelation. Working on selecting the right type of pectin can improve setting and overall texture, in the presence of botanical or functional ingredients.

To prevent syneresis in gummies, there are a few things to consider. First, it’s important to maintain the total soluble solids at 80%–82% or correct them if needed. Typically, an increase in soluble solids helps.

Another consideration would be around the gelling agent. For example, the sweeteners or bulking agents typically used in sugar-free gummies tend to provide a weaker pectin gel and more tendency for syneresis, so an increase of 5%–10% of pectin should do a better job at holding water and maintaining firmness.

One more suggestion is to increase the stoving temperature to 35°–45°C to improve drying efficiency.

Finally, if there are any reducing sugars in the bulking agents used in the sugar-free or sugar-reduced formula, they can be adjusted by either decreasing the amount of glucose syrup or reducing the holding time at which the candy mass is exposed at high temperature and low pH.

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Home / Insights / Winning in the Emulsifier-Free Segment with an Upcycled Solution

Winning in the Emulsifier-Free Segment with an Upcycled Solution

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Citrus peels are a plentiful byproduct of the juicing industry – something that would be considered food waste.  With circularity in mind, our goal is an innovative portfolio of readily biodegradable products that come from zerowaste facilities* and we are well on our way!  Extracted from the peels, citrus fiber is already used in many food applications; the newly developed KELCOSENSTM Citrus Fiber PiEL helps stabilize emulsifier-free skin care products delivering SENS-ational textures. This upcycled ingredient helps you meet specific requirements for non-GMO, vegan, kosher & halal products.

We hope you enjoy the webinar!

*zerowaste is defined as >90% waste diversion from landfills

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