Clean Label-Friendly Options to Help You with Starch Supply Issues

If you’ve been having difficulty finding starch, you are not alone. Starch and its many derivatives are mainly produced from corn and wheat. In addition to the food and beverage sector, paper and packaging manufacturers are also competing with you. Between labor shortages, agriculture and supply chain issues, plus global uncertainty, it may take a while for starch production to catch up and meet increased 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 patties 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 (gluten free, non-GMO)
  • 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 enable starch replacement 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.

GENU® Pectin YM-FP-2100, a clean label-friendly ingredient, can be added at the fruit prep stage of fruited drinking yogurts and the stabilization carries over to the final yogurt product where it improves texture and pumpability. GENU® Pectin YM-FP-2100 has viscosity similar to a combination of pectin and starch together, with superior flavor release and mouthfeel. It means one less step and one less ingredient for your process. Ask us about ingredient grades that can help you clean up your label.

Here are some ideas:

With so many diverse applications, we understand that there may not be a simple one-to-one replacement for what you are currently doing. Our team of technical experts is happy to work with you to find the right ingredients for your formulation. For more ideas on how to meet your unique goals, contact our team of ingredient enthusiasts.

 

Using Nature-Powered Ingredients to Formulate Plant-Based Meat Alternatives

The global market for burger and sausage alternatives has been experiencing tremendous growth – and is still expected to climb as more flexitarians embrace plant-based protein. However, CP Kelco has identified two trends that could impact success:

  1. No Compromise. Consumers have high expectations. While consumers are willing to try new things, they expect the products they purchase to meet their taste and texture standards as well as have high quality ingredients at a reasonable price. In a 2021 Innova Market Insights survey, consumers were asked “what reasons would keep you from buying plant-based alternatives?” 32% answered, “Poor taste and texture.” Also of note, 19% cited concerns that it was “too processed/artificial ingredients.”
  2. Good for You, Good for the Planet Too. According to Innova Market Insights, consumers buy plant-based alternatives because they believe the products are “healthier.”

Source: Innova Market Insights

With these trends in mind, CP Kelco developed a nature-based portfolio of ingredient solutions to help formulators

  • Support clean label-friendly formulations
  • Provide a more recognizable ingredient list (that may help brands gain market share)
  • Deliver an optimal, meat-like eating experience for consumers
  • Provide flexibility for easier processing

Meeting a Range of Formulation Needs

GENU® Texturizer MA-1 is a dual-function solution comprised of methylcellulose and carrageenan. It is a highly effective and well-known gel at hot temperature. It provides cohesiveness and the addition of cold bite for easier cutting ability under cool conditions. For example, this would give manufacturers the opportunity to expand into sausage alternatives that can be enjoyed on a charcuterie board under cool conditions. It can be used with current equipment for ease and is less sticky than methylcellulose alone.

For those looking for an alternative to methylcellulose, CP Kelco offers KELCOGEL® MA-60 Gellan Gum. A soluble fiber produced by fermentation, this multifunctional ingredient provides hot bite and a meat-like texture. It is extremely easy to use with improved dough rheology. Of course, gellan gum is already known as a go-to ingredient for solving plant-based protein challenges.

For extra juiciness during the eating experience, GENU® Pectin MA-50 can be used in combination with KELCOGEL® MA-60 Gellan Gum. This clean label-friendly ingredient is sourced from citrus peels, a byproduct of the juice industry. When used with gellan gum, it delivers an optimal hot bite for a complete methylcellulose alternative solution.

NUTRAVA® Citrus Fiber boost is a clean label-friendly and easily recognizable food ingredient that can enable starch substitution and stabilize emulsions. A fiber ingredient, it is made from sustainably sourced citrus peels, an abundant byproduct of the juice industry. NUTRAVA® Citrus Fiber boost supports dietary fiber intake and provides unique water holding capacity to increase cooking yield and juiciness. It supports meat-like texture for plant-based meat alternatives that appeal to the senses. Labeled as ‘citrus fiber,’ it also does not require an E number in Europe.

For tips and recipe cards to inspire your plant-based formulations, contact us.

 

Using Nature-Powered Ingredients to Formulate Plant-Based Meat Alternatives

The global market for burger and sausage alternatives has been experiencing tremendous growth – and is still expected to climb as more flexitarians embrace plant-based protein. However, CP Kelco has identified two trends that could impact success:

  1. No Compromise. Consumers have high expectations. While consumers are willing to try new things, they expect the products they purchase to meet their taste and texture standards as well as have high quality ingredients at a reasonable price. In a 2021 Innova Market Insights survey, consumers were asked “what reasons would keep you from buying plant-based alternatives?” 32% answered, “Poor taste and texture.” Also of note, 19% cited concerns that it was “too processed/artificial ingredients.”
  2. Good for You, Good for the Planet Too. According to Innova Market Insights, consumers buy plant-based alternatives because they believe the products are “healthier.”

Source: Innova Market Insights

With these trends in mind, CP Kelco developed a nature-based portfolio of ingredient solutions to help formulators

  • Support clean label-friendly formulations
  • Provide a more recognizable ingredient list (that may help brands gain market share)
  • Deliver an optimal, meat-like eating experience for consumers
  • Provide flexibility for easier processing

Meeting a Range of Formulation Needs

GENU® Texturizer MA-1 is a dual-function solution comprised of methylcellulose and carrageenan. It is a highly effective and well-known gel at hot temperature. It provides cohesiveness and the addition of cold bite for easier cutting ability under cool conditions. For example, this would give manufacturers the opportunity to expand into sausage alternatives that can be enjoyed on a charcuterie board under cool conditions. It can be used with current equipment for ease and is less sticky than methylcellulose alone.

For those looking for an alternative to methylcellulose, CP Kelco offers KELCOGEL® MA-60 Gellan Gum. A soluble fiber produced by fermentation, this multifunctional ingredient provides hot bite and a meat-like texture. It is extremely easy to use with improved dough rheology. Of course, gellan gum is already known as a go-to ingredient for solving plant-based protein challenges.

For extra juiciness during the eating experience, GENU® Pectin MA-50 can be used in combination with KELCOGEL® MA-60 Gellan Gum. This clean label-friendly ingredient is sourced from citrus peels, a byproduct of the juice industry. When used with gellan gum, it delivers an optimal hot bite for a complete methylcellulose alternative solution.

NUTRAVA® Citrus Fiber boost is a clean label-friendly and easily recognizable food ingredient that can enable starch substitution and stabilize emulsions. A fiber ingredient, it is made from sustainably sourced citrus peels, an abundant byproduct of the juice industry. NUTRAVA® Citrus Fiber boost supports dietary fiber intake and provides unique water holding capacity to increase cooking yield and juiciness. It supports meat-like texture for plant-based meat alternatives that appeal to the senses. Labeled as ‘citrus fiber,’ it also does not require an E number in Europe.

For tips and recipe cards to inspire your plant-based formulations, contact us.

 

CP Kelco and Shiru Announce Partnership to Create Next-Generation Alternative Proteins

Using precision fermentation technology,

CP Kelco to scale up novel, functional ingredients identified by

Shiru’s discovery platform, Flourish™

 

ATLANTA, March 21, 2022 – CP Kelco, a leading nature-based ingredient solutions company, and food ingredient startup Shiru, Inc. today announced a new partnership to accelerate the transition to a sustainable food system through the discovery and development of next-generation, plant-based proteins using precision fermentation technology.

Shiru’s discovery platform Flourish™ uses computational biology to interrogate their proprietary database of hundreds of millions of proteins to find the best functional ingredients for every food formulation challenge. Using precision fermentation and high-throughput screening, Shiru produces these ingredients and validates their performance in food. The objective is to enable food companies to make delicious, nutritious, and sustainable foods with a small fraction of the environmental footprint of conventional, animal-derived foods.

Together, Shiru and CP Kelco will accelerate product development for several proteins identified by the Flourish™ platform. CP Kelco will perform scale-up of these proteins with its fermentation capabilities and further validate the performance of the Shiru proteins in food prototypes by the end of this year.

The first promising candidates for the Shiru-CP Kelco partnership include novel replacements for methylcellulose, a chemical compound used as a gelling agent and emulsifier in food products such as plant-based meat alternatives.

“Shiru is developing a range of functional ingredients that enable food manufacturers to reduce their environmental footprint quickly and efficiently – without compromising on functionality, taste, or nutrition,” said Shiru CEO and Founder Dr. Jasmin Hume. “We look forward to a long and productive partnership with CP Kelco – and with all companies that strive to make our food system sustainable and robust.”

For approximately 90 years, CP Kelco has collaborated with many of the world’s leading food and beverage manufacturers to formulate innovative products that meet key texture and stability requirements while addressing consumer needs and preferences, such as a simple, clean ingredient label. The company recently launched a range of nature-based ingredient solutions for today’s plant-based meat alternative product developers.

“CP Kelco has embarked on a strategic initiative focused on alternative proteins and innovation to meet evolving market and consumer needs, now and in the future,” said Robert Dunn, Senior Marketing Director and Alternative Proteins Program Lead at CP Kelco. “We’re delighted to partner with innovators like Shiru, not only to further contribute to sustainable development within the food & beverage industry, but also to accelerate our engagement and learning in the alternative proteins space.”

“Our fermentation technology expertise and operational infrastructure are uniquely suited to working hand-in-hand with Shiru to achieve our shared goals,” added Steve Matzke, Senior Manager of Pioneering Innovation at CP Kelco.

R&D and production teams from both Shiru and CP Kelco are already working together at CP Kelco’s facility in San Diego to support the first prototype runs.

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. Learn more at www.cpkelco.com.

About Shiru

Shiru is pioneering next-generation ingredients for use in food manufacturing and production.  Founded in 2019, Shiru has developed an ingredient discovery approach that combines machine-learning algorithms and precision fermentation to discover and create high value ingredients. Built by a team of technology experts and food industry veterans, Shiru is on a mission to reduce the world’s reliance on animals for food by providing delicious, cost-effective, and sustainable alternatives. Shiru is based in Emeryville, California, and is backed by leading venture capital firms such as S2G Ventures, Lux Capital, and CPT Capital. For more information, visit www.shiru.com.

 

CP Kelco Launches New Ingredient Solutions for Plant-Based Meat Alternatives

Nature-Based Offerings Meet Formulators’ Demands for Improved Taste, Texture and a Cleaner Label

ATLANTA, March 17, 2022 – CP Kelco, a global leader of nature-based ingredient solutions, is pleased to announce a new portfolio of offerings to support product development in the dynamic, fast-growing market of plant-based meat alternatives. The new range of solutions includes nature-based, cleaner label-friendly ingredient options for formulating plant-based burger and sausage alternatives and helping deliver a meat-like eating experience.

With the rise of flexitarians, plant-based meat alternative products were developed to be as close as possible to meat, but they had a long and complex ingredient list. Now that the category has exploded in popularity, Generation 2.0 consumers are increasingly interested in meat alternative products with a simpler, more recognizable ingredient list. Taste, texture and a meat-like eating experience are even more important.

Introducing CP Kelco’s new meat alternative (MA) line of multifunctional solutions for formulating plant-based burger and sausage alternatives

  • KELCOGEL® MA-60 Gellan Gum acts as an alternative to methylcellulose. It adds hot bite and texture for an enjoyable meat-like eating experience. In addition, it is very easy to work with and process-friendly, producing a less-sticky dough for forming burger patties. Gellan gum, made by fermentation, is already considered a go-to functional ingredient for solving plant-based protein challenges and is widely used in plant-based, dairy alternative beverages.
  • For extra juiciness, GENU® Pectin MA-50 can be used in combination with KELCOGEL® MA-60 Gellan Gum or another gelling agent. Our pectin is upcycled from spent citrus peels, a byproduct of the juice industry, and is an easily recognizable, consumer-friendly ingredient used in a variety of foods and beverages.
  • GENU® Texturizer MA-1 is a multifunctional solution which provides juicy texture as well as both hot and cold bite, enabling a more robust formulation and a meat-like eating experience. It is a blend of carrageenan, extracted from red seaweed, and methylcellulose which could present an opportunity for those looking to extend their product line into plant-based sausages.
  • NUTRAVA® Citrus Fiber boost is a clean label-friendly fiber ingredient that enables starch replacement in plant-based meat alternatives. Made from sustainably sourced citrus peel, a byproduct of the juice industry, it stabilizes emulsions and provides water-holding capacity which increases cooking yield and juiciness.

“Our launch of this new portfolio of offerings for plant-based meat alternatives is an exciting advancement in our rapidly evolving program focused on alternative protein product development and innovation,” said Robert Dunn, Senior Marketing Director and Alternative Proteins Program Lead.

“The remarkable part is that innovation came from within our existing portfolio of gellan gum, pectin, carrageenan and citrus fiber. We drew upon the strength of these proven, nature-based ingredients and our talented team of scientists to answer the growing market need for cleaner label alternatives to methylcellulose and starch, the top two ingredients used in plant-based meat alternatives,” Dunn added.

In addition to innovations that will help alternative protein product developers today, CP Kelco is also collaborating on next-generation solutions outside our current portfolio that will accelerate the shift to a more sustainable food system.

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. Learn more at www.cpkelco.com.

Innovative Concepts in Ambient Yogurt

Ambient yogurts are fermented dairy or plant protein-based products which undergo an extra heat treatment that provides them with the benefit of a long shelf life. When ambient drinking yogurts (ADY) were first introduced to China more than 10 years ago, their shelf-stable format was a big hit with consumers and manufacturers alike. Over the years, ambient yogurts have become a way for dairy producers and plant-based brands to expand their line and marketing potential.

The category now includes a variety of new formats, such as spoonable or squeezable pouches in addition to beverages. Ambient yogurts can also be tailored to meet regional needs, like this salted buttermilk in India or this low-sugar mango and passionfruit yogurt drink in Latin America, and incorporate plant protein instead of dairy, like this long shelf life oat yogurt alternative.

In every region, ambient yogurts have proven themselves to be a convenient way to enjoy a protein snack on the go. Consumers love that they can just pop an ambient yogurt in a backpack or gym bag and enjoy anytime. Plus, without cold chain distribution challenges, ambient yogurts are well suited for e-commerce as well as brick and mortar retail. The long shelf life means less spoilage and less food waste.

CP Kelco can help formulators innovate using a portfolio of nature-based ingredient solutions for dairy yogurt or plant-based yogurt alternatives, such as…

  • GENU® Pectin for protein protection during heat treatment, stability, suspension, texture enhancement, syneresis control and a pleasant mouthfeel.
  • KELCOGEL® Gellan Gum for suspension of particles and insoluble minerals, syneresis control and added texture.
  • NUTRAVA® Citrus Fiber, a sustainably produced ingredient from citrus peels that supports fiber intake as well as starch replacement, syneresis control, body and mouthfeel.

Watch our quick video below to catch up on all the global happenings in ambient yogurt production.

Want more ideas or help stabilizing your ambient yogurt concept? Click here to contact us. 

 

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.

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.

 

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

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.