Category: Gellan Gum

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 / 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.

 

Home / Insights / Solve 4 Dairy Alternative Beverage Challenges with 1 Ingredient

Solve 4 Dairy Alternative Beverage Challenges with 1 Ingredient

Introducing KELCOGEL® DFA Gellan Gum 

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

Great taste and texture.

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

A simple, easy-to-read label.

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

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

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

1. Suspension.

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

2. Viscosity and mouthfeel.

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

3. Sedimentation.

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

4. A simpler label and formulation.

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

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

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

 

Home / Insights / Ingredients for Success With Plant-Based Yogurt Alternatives

Ingredients for Success With Plant-Based Yogurt Alternatives

With campaigns such as ‘Veganuary’ attracting global attention and 51% average annual growth in food and beverage launches with plant-based claims (Innova Market Insights: Global, CAGR 2015-2020), the plant-based diet has gone mainstream. One in four consumers globally is “actively trying to increase consumption of plant-based protein,” according to Global Data’s 2020 dairy trend report.

It’s no wonder that plant-based, dairy alternative products continue to grow in popularity. They can appeal to consumers with lactose intolerance and dairy allergies as well as the flexitarians and food explorers. There has been a boom in new product launches of spoonable, non-dairy yogurt alternatives since 2015, projected to be seven times that of dairy yogurt, according to Innova Market Insights. Drinking yogurts – both dairy and plant-based – are also becoming a popular protein snack loved by all ages. Making the snack even more convenient for both consumers and companies alike, the idea of ambient drinking yogurts (ADY) was born. Without a need for refrigeration, ADY can be stored anywhere and enjoyed anytime. See why we’re making the case for long shelf-life drinking yogurt here.

Taste and texture are key – especially when trying to reach the flexitarian consumer and compete with traditional dairy counterparts for shelf space. Consumers expect plant-based, non-dairy yogurt alternatives to have all the great qualities of dairy – the same rich mouthfeel, texture and creaminess – even a similar appearance. Textural challenges can arise from the absence of milkfat as well as the natural grittiness of plant protein. Earthy or beany notes can also impact flavor.

Choosing The Right Stabilizer System

The true secret to achieving success in plant-based, non-dairy yogurt alternatives is choosing the right stabilizer system. It can help solve the most common challenges in both stirred and sippable formulations: syneresis control, suspension of insoluble particles and protein protection, in addition to contributing to texture, body and mouthfeel.

GENU® Pectin is an easily recognized, label-friendly ingredient extracted from citrus peels. It can be used to protect proteins at an acidic pH and provide long-lasting stability over shelf life while also preventing sedimentation and syneresis. A well-known gelling agent, pectin can help formulators create a creamy, spoonable texture by delivering that missing “fat sensation” and optimize mouthfeel as it helps with flavor deliver.

KELCOGEL® Gellan Gum is a multifunctional, fermentation-derived ingredient for solving plant-based protein challenges, with a composition identical to the naturally occurring bacteria on water lily pond plants. It provides stabilization and suspension of insoluble protein, calcium, minerals and other particles in yogurt drinks while contributing minimal mouthfeel and ensuring a smooth pour.

The Health Halo

For its 2020 Top Ten Trends Survey, Innova Market Insights asked consumers around the globe why they chose to eat plant-based foods. Their top reasons included “it is healthier” and “it is better for the planet.”  With a health halo adding to the growing interest in trying plant-based applications, a clean, recognizable label is also critical. Product developers should honor this perception of health and sustainability in their choice of stabilizers. Using nature-based ingredients such as GENU® Pectin and KELCOGEL® Gellan Gum will complement your plant proteins. Ask about grades available to meet claims of organic compliance, non-GMO, gluten-free and other clean label goals. Because of their multifunctional qualities, GENU® Pectin and KELCOGEL® Gellan Gum can also help formulators shorten their ingredient list overall.

When a product developer is able to connect all of the elements of innovation, there is no limit to the potential for success with plant-based, non-dairy yogurt alternatives.

1 Innova; Global, CAGR 2015-2020 YTD

2 Veganuary.com

3 GlobalData 2020 Dairy Trend Report

4 Innova Nutrition & Health Survey 2020

5 Innova Market Insights