CP Kelco Expands LMA Pectin Production by 15% to Address Global Market Demand

ATLANTA, Sept. 16, 2019 – CP Kelco, a global leader of nature-based ingredient solutions, announced today that it will increase pectin production capacity by about 15 percent at its Lille Skensved, Denmark, facility in response to continued global demand for the product. This significant investment will enhance market supply in 2020 of low methoxyl amidated (LMA) pectin, which is suited for products such as ambient drinking yogurts and fruit preparations.

“Two converging megatrends are driving the demand for pectin: the consumers’ increased desire for dairy and plant-based protein products, and a continued drive towards better-for-you, clean label foods and beverages,” said Susanne Sörgel, Senior Director, Pectin Platform Strategy at CP Kelco. “As a result, the global pectin market is experiencing significant growth and we predict this will continue. This capacity investment at our Denmark plant will strengthen our ability to meet the evolving needs and growth aspirations of our customers worldwide.”

In March 2019, CP Kelco also announced an investment to expand pectin production capacity at its Limeira, Brazil, facility by approximately 10 percent. “With this further expansion of pectin capacity to come online in 2020, we are demonstrating our ongoing commitment to provide a sustainable supply of this important nature-based ingredient into the future,” added Luiz Azzolino, Senior Director, Food Gums Operations at CP Kelco.

Derived from citrus peels, CP Kelco’s GENU® Pectin is a multifunctional, label-friendly ingredient that serves as a stabilizer and texturizing agent in jams and jellies, yogurts, acidified protein beverages, dairy desserts and more. The GENU® Pectin portfolio includes products that meet non-GMO, vegan and organic compliance requirements. CP Kelco is the world’s leading pectin producer, operating production facilities in Limeira, Brazil, Lille Skensved, Denmark and Groβenbrode, Germany.

About CP Kelco

CP Kelco is a nature-based ingredient solutions company with over 85 years of experience working with food, beverage and consumer products manufacturers worldwide. We unlock nature-powered success by applying ingredient innovation and problem solving to develop customized solutions that leverage our regional insights and meet manufacturers’ goals to address consumer needs and preferences.  What sets us apart:

  • 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 gellan gum, pectin, xanthan gum, carrageenan, diutan gum, cellulose gum/CMC, refined locust bean gum, microparticulated whey protein concentrate and our latest innovations, CELLULON Cellulose Liquid (fermentation derived cellulose) and NUTRAVA™ Citrus Fiber. Learn more at www.cpkelco.com.

Helping to Improve the Dysphagia Diet

We tend to view swallowing as a simple reflex, but it actually requires the use of 26 muscles and six nerves. Disease, head/neck injuries and aging can deteriorate these muscles and make swallowing difficult. The medical term for this condition is dysphagia. We’ve all felt that disturbing sensation when food “goes down the wrong pipe.” For someone suffering from dysphagia and constantly worried about choking, mealtime can be both embarrassing and terrifying.

Dysphagia affects more people than we think, especially with our growing aging population. According to the National Foundation of Swallowing Disorders, it’s estimated that up to 22 percent of individuals over age 50 and most individuals by the age of 80 will experience it to some degree. CP Kelco is proud to play a part in the management of dysphagia, helping people to enjoy food and beverages again with less risk of choking.

Manufacturers use our ingredients to create three kinds of dysphagia diet texture modifications:

  1. We help thicken liquids so they flow more slowly, which gives the muscles more time to react and protect the airway. Fluids have always been an essential part of any diet – up to eight glasses of liquids per day is recommended. In the past, these liquids would have been thickened with starch, which had a chalky after-taste as well as a tendency to solidify and cause bloat. We offer nature-based ingredient solutions instead and can ensure the patient is receiving a tastier option.
  2. We help with the creation of soft foods. The innovation in this fast-growing segment is amazing! In Japan, where we’ve been working with manufacturers for 20 years, necessity has led to the invention of sophisticated, pureed meals for the elderly that are molded to look and taste like their original counterparts.
  3. We help with formulas for enteral tube nutrition. For those who can’t accept food and beverages by mouth, we modify the rheology of the tube feeding fluid to enhance nourishment delivery. Exciting progress is being made with plant-based protein formulas that use organic-compliant ingredients for increased tolerance and more complete nutrition.

Besides providing sensory/texture benefits, CP Kelco’s ingredients are exceptionally easy to use. We offer several, convenient, nature-based thickening and gelling agent solutions:

KELCOGEL® Gellan Gum is a soluble dietary fiber produced by fermentation that enables the preparation of soft-gel foods such as fish, soups, meats, vegetables and desserts. Available in two types, low acyl or high acyl, gellan gum can produce a wide variety of textures and provides excellent suspension of insoluble ingredients.

GENU® Pectin is extracted from citrus peel and is another superior stabilizer that can protect proteins and other nutrients in food formulations. It can often support organic label claims too.

GENUGEL® Carrageenan is derived from red seaweed and can be used to reconstitute a broad variety of foods into a cohesive, easy-to-swallow form.

For beverages, KELTROL® Xanthan Gum is optimized for use in hot, cold and acidic beverages with a consistent, gel-like viscosity and no off-taste.

Contact CP Kelco for more information to meet your dysphagia ingredient needs.

 

Sources

“How Aging Affects Our Swallowing Ability,” The National Foundation of Swallowing Disorders, March 2013.

 

Formulating Acidified Beverages with Pea Protein

We can address your pea protein-enhanced beverage challenges, including how to deal with aggregation and sediment at an acidic pH. Download our new whitepaper to see which protein-protecting hydrocolloid solution can help.

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7 Ways to Clean Up Your Label

Making Sense of ‘Clean Label’

One thing is certain: consumers are paying more attention to the label. But the term ‘clean label’ embraces a range of concepts. Understanding your consumers’ perceptions will allow you to better tailor product innovation. Take a quick look at seven ways to meet the challenge.

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Answering Protein Appetites

Protein Problem-Solving, Insights & Innovation

Nutrition. Energy. Diet. Consumers are clamoring for protein! But is dairy protein popular in your region? Or do your consumers prefer plant-based sources? Gain helpful insight on what’s driving protein innovation around the globe and how we can help you unlock your next protein-powered success.

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Allow us to enlighten you on a powerful little fiber called pectin. It occurs naturally in terrestrial plants and is abundant in most vegetables and fruits, predominantly the rinds of citrus fruit, followed by apple pomace and sugar beet pulp. Not the most expected produce to find in one’s shopping cart, but definitely a must for those who are excited about pectin.

Another popular spot for pectin is jam. Before pectin was commercially produced, it was used primarily for gelling homemade jams, but that’s just one of many applications today. These include gelling agents, viscosity builders, protective colloids and stabilizers in a variety of food and beverage products.

Did you know we are the world’s leading pectin producer? With more than 75 years of experience, it’s no wonder. In that time, GENU® Pectins has earned a high regard in the food industry for high quality products. And more recently, GENU Pectin is gaining ground in the personal care and beauty market as a nature-based skin feel aid, stabilizer and pH balancing ingredient.

Among the many things we’re passionate about, quality and consistency sit high on the list. We work to control the structural parameters of our ingredients by selecting the appropriate raw materials and processing conditions. Nearly every batch of pectin we produce is standardized to consistently deliver high quality.

There are two basic types of GENU Pectin, differing in Degree of methyl Esterification (DE):

  • High methylester (HM) pectin, DE higher than 50, forms gels and structured liquids under conditions of low pH and low water activity (for example, at high concentrations of sugar, sorbitol or glycerol).
  • Low methylester (LM) pectin, DE lower than 50, forms gels in the presence of divalent cations, such as calcium and magnesium.