Category: Citrus Fiber

Home / Media Hub / Bolstered by Strong Demand, CP Kelco’s Citrus Fiber Expansion Project Well Underway

Bolstered by Strong Demand, CP Kelco’s Citrus Fiber Expansion Project Well Underway

ATLANTA, August  9, 2022 – Work is progressing on our product line extension for NUTRAVA® Citrus Fiber in Matao, Brazil. The new build is well underway and expected to increase our total production capacity to nearly 5,000 metric tons, with options to further expand capacity as needed in the future.

With global demand on the rise and limitless market potential, NUTRAVA® Citrus Fiber is definitely growing in its appeal. A renewed focus on healthier eating habits is driving the search for functional, nature-based ingredients. NUTRAVA® Citrus Fiber was developed specifically to help formulators meet consumer demand for foods and beverages with less sugar and less fat, as well as simpler, easily recognizable ingredients.

NUTRAVA® Citrus Fiber is upcycled from citrus peels, an abundant byproduct of the juice industry that populates the region where our plant is strategically located. With this great local source of raw materials at the ready, we are well-positioned to help formulators innovate a wide range of clean label-friendly products – from dairy and dairy alternatives to beverages, condiments, sauces, bakery, fruit-based applications, meats and plant-based meat alternatives.

“With the sheer scale of this project and ample capacity we are adding, CP Kelco is positioned to be the world leader in citrus fiber production.”

-Didier Viala, President

CP Kelco’s award-winning Matão facility is known for its commitment to sustainability. According to William Letsinger, Senior Director of Strategy, the product line extension is being developed with the most efficient technologies to meet water, energy and emissions reduction goals, while also creating employment opportunities to help the local community. Our production of citrus fiber includes a proprietary and patented peel wash process, which drastically reduces the need for fresh water compared to traditional peel washing while also retaining a high level of pectin and soluble fiber. The project is scheduled for completion in Q3 of 2023.

Especially A-Peeling Facts about NUTRAVA® Citrus Fiber

  • Officially launched in December 2019 at Food Ingredients Europe.
  • Upcycled from citrus peels, an abundant byproduct of the nearby juice industry in Brazil.
  • Our proprietary and patented peel wash process was designed to lessen its environmental impact by drastically reducing the use of fresh water as compared to traditional peel washing.
  • In addition, our peel wash process helps to retain a high level of pectin and soluble fiber.
  • Spent citrus peel is processed into animal feed. In 2020, we fed roughly 30,000 local farm animals with our BRASPOLPA® feed. What remains as liquid byproduct is distilled into FERPEC® organic fertilizer for nearby citrus orchards.
  • A fiber ingredient, it can be listed as citrus fiber on the label and does not require an E number in Europe.
  • Supports dietary fiber intake and offers unique water-binding and texturizing capabilities across many food and beverage applications.
  • Key applications include dairy and dairy alternative products, beverages, condiments, sauces, bakery, fruit-based products, meats and plant-based meat alternatives.
  • In certain applications, NUTRAVA® Citrus Fiber can help reduce use of or act as an alternative to starch, sugar, oil, locust bean gum, methylcellulose, egg and other ingredients that may be hard to source currently due to shortages and supply chain issues. Ask us for application recommendations.

Home / Insights / The Clean Label-Friendly Alternative to Traditional Stabilizers for Meat Applications

The Clean Label-Friendly Alternative to Traditional Stabilizers for Meat Applications

Many of the current global consumer trends are having a big impact on today’s meat industry:

  • The demand for protein has never been greater.
  • Snacking – especially meat snacks as convenient sources of protein – is on the rise.
  • More consumers are cooking meals at home and turn to packaged meats for help.
  • Consumers are reading the package label and want to feed their family the best. They seek out cleaner label meat products that are free from hormones, antibiotics, artificial preservatives and stabilizers.
  • Consumers are very interested in more nature-based or recognizable ingredients.

There has been growing interest over the years to help meat producers find a cleaner label alternative to the stabilizers and phosphates traditionally used for meat and poultry applications. However, stabilizers serve several purposes. They help to increase water-holding capacity that leads to higher yield and stabilize emulsions, improve texture, and enhance other sensory properties such as tenderness and juiciness. Because of their functionality, it has been hard to find an alternative, let alone a cleaner label alternative – until now…

A Nature-Powered Solution

NUTRAVA® Citrus Fiber is nature-based and upcycled from citrus peels, an abundant byproduct of the juice industry. A fiber ingredient, it is also a unique solution for solving a number of key challenges for meat producers:

  • Strengthens brand positioning as clean label-friendly and provides differentiation
  • Aligns with consumer needs for more recognizable ingredients
  • Can be listed as citrus fiber on the label*
  • Supports dietary fiber intake
  • Maintains juiciness and tenderness
  • Texture, color and taste of meat products remain optimal
  • Increases cooked yield
  • Reduces purge
  • Compatible with standard manufacturing processes, including injection

Want more details about how NUTRAVA® Citrus Fiber performs in meat applications? Find out if NUTRAVA® Citrus Fiber or another great solution from our nature-based portfolio is right for you. Contact us today!

*Not all products and claims are available/approved in all markets. Check your National labeling requirements for guidance.

 

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

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

1. Start With an Upcycled Ingredient

It all starts with an abundant supply of sustainably sourced citrus peels, a byproduct of the juice industry. Citrus peels have a high pectin content. In addition, this novel composition of soluble and insoluble fiber has excellent water-holding capacity. It’s a win-win for consumers and formulators alike.

CPK-website_6 reasons insights infographic_06-2022

2. It Supports a Range of Clean Label-Friendly Solutions

NUTRAVA® Citrus Fiber was developed to support your clean label goals:

  • Supports fat reduction
  • Supports sugar reduction
  • Egg substitution/vegan formulations
  • No E-number required in Europe
  • Can help you meet requirements for kosher, halal, vegan, non-GMO, allergen- & gluten-free food products
  • Can be listed as citrus fiber on the label*

*National labeling requirements should be considered in the country of use

3. The Possibilities–and Applications–Are Endless

Bakery
Condiments, Sauces & Dressings
Dairy
Dairy Alternatives
Fruit-Flavored Drinks
Meat Alternatives
Meat & Seafood

NUTRAVA® Citrus Fiber supports water-holding, texture, mouthfeel enhancement, emulsion stabilization and syneresis control in a wide range of applications and can be used in combination with other CP Kelco portfolio offerings. See how we can help you create consistent emulsion stability by viewing our prototype video for a low-fat, vegan mayonnaise-like dressing here.

4. It Can Be a Great Alternative to Supply-Challenged Ingredients

NUTRAVA® Citrus Fiber can help reduce the use of or act as an alternative to starch, sugar, oil, locust bean gum, xanthan gum, methylcellulose, egg and other ingredients that may be hard to source now. Find more information here or contact us for assistance.

5. It Is Easy to Work With

NUTRAVA® Citrus Fiber is compatible with standard manufacturing processes. Enjoy this prototype video for a refreshing mango-flavored drink to see how easy it is to activate with a low use level. We also invite you to join us at one of our innovation labs to discover more of our amazing prototypes.

CPK-website_6 reasons-insights-preview-06-2022

6. Our Commitment to Sustainability

Consumers want products that are not only good for you but good for the environment too. CP Kelco strives to be a sustainable partner in your supply chain. See the steps we are taking to live up to our commitment.

Keep in Touch!

Want more details about NUTRAVA® Citrus Fiber for your applications? Find out if this ingredient or another great solution from our nature-based portfolio is right for you. 

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

Formulating Dairy Alternative Beverages with Better Suspension and Texture

In the competitive dairy alternatives market, taste and texture are what drive loyalty – and consumers do not want to compromise. They expect the products they purchase to meet their taste and texture standards, which are based on their familiarity with dairy.

For formulators, competing with dairy milk means attaining the suspension of insoluble ingredients for added nutrition, viscosity, mouthfeel and stabilization for visual appeal. KELCOGEL® HA-B Gellan Gum is considered the gold standard for suspension of insoluble ingredients. It can be used in combination with other texturants to tailor mouthfeel.

Now CP Kelco has a new, strong value proposition for achieving stability and viscosity in dairy alternative beverages: Try KELCOGEL® HA-B Gellan Gum together with NUTRAVA® Citrus Fiber for body, viscosity and mouthfeel. NUTRAVA® Citrus Fiber addresses the need for nature-based, clean label-friendly and recognizable ingredients. it can be listed as simply citrus fiber on the label. Upcycled from citrus peels, an abundant byproduct of the juice industry, NUTRAVA® Citrus Fiber supports dietary fiber intake and increased viscosity with a light, refreshing mouthfeel. It may also provide cost savings for dairy alternative beverage manufacturers who typically add gums for mouthfeel, such as locust bean gum that is in short supply.

CP Kelco’s Portfolio of Dairy Alternative Beverage Solutions

CP Kelco offers a nature-based portfolio of ingredient solutions to help meet your formulation needs and deliver a dairy-like drinking experience for consumers.

We can help…

  • Support clean label-friendly formulations
  • Support stability, suspension, body and texture
  • Support mouthfeel enhancement
  • Provide flexibility for easier processing
  • Provide potential cost savings opportunity

Let us help you find the solution that is best for your plant-based beverage formulation. Contact us for ideas and recipes!

 

Home / Insights / Using Nature-Powered Ingredients to Formulate Plant-Based Meat Alternatives

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.

 

Home / Media Hub / CP Kelco and Shiru Announce Partnership to Create Next-Generation Alternative Proteins

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.

 

Home / Media Hub / CP Kelco Launches New Ingredient Solutions for Plant-Based Meat Alternatives

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.

Home / Insights / Innovative Concepts in Ambient Yogurt

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.

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

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

 

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

Label-Friendly Alternatives to Locust Bean Gum

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

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

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

Applications & Locust Bean Gum Alternatives at a Glance

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

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

Solutions for a Variety of Applications

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