Producer of specialty hydrocolloid ingredients, CP Kelco, is set to expand pectin production capacity at its Lille Skensved, Denmark, facility by approximately 15 percent, in anticipation of continuing growing global demand. The investment will enhance market supply by 2019-2020 and is focused on increasing production of low methyl ester (LM) pectin, which is ideally suited for popular products such as ambient drinking yogurts, jams, jellies and fruit preparations.

“From a functional and clean label perspective, pectin is the stabilizing and texturizing ingredient of choice for many food and beverage companies, and we foresee continued increase in its demand and application, especially in emerging markets,” says Susanne Sörgel, Senior Director, Platform Strategy Pectin and Carrageenan at CP Kelco. 

Headquartered in Atlanta, Georgia, US, and part of J.M. Huber Corporation, CP Kelco is a leading producer of specialty hydrocolloids with offices and facilities across the globe. Key product lines are gellan gum, pectin, xanthan gum, CMC/cellulose gum, carrageenan, diutan gum and microparticulated whey protein concentrate, as well as other unique biopolymers.

“Over the years, we have invested heavily in securing sustainable raw material supply and advancing our pectin production capacity and capabilities to support global customers’ growth, while continuously innovating to improve product quality, minimize environmental impact and achieve new levels of sustainability,” adds Sörgel.

The company recently launched GENU Explorer Pectin ND-200, a label-friendly food ingredient solution designed for neutral pH dairy desserts. GENU Explorer Pectin ND-200 is positioned as an ideal gelling agent for formulators seeking consumer-friendly ingredients for indulgent dairy desserts, such as Panna Cotta, crème desserts and more, according to CP Kelco.

Speaking to FoodIngredientsFirst, Chloé des Courtis, Senior Regional Marketing Manager – EMEA at CP Kelco, says: “We developed the GENU Explorer Pectin ND-200 solution over an 18-month period. The process began when we identified a market need for a label-friendly texturizing solution for use in neutral desserts. Our team then worked on developing the solution and standardizing it for dairy applications.” 

GENU Explorer Pectin products are extracted from citrus fruit peels, utilizing CP Kelco’s proprietary technology. The result is a reliable and easy-to-handle solution that does not require pre-hydration. It resists syneresis while delivering excellent mouthfeel and creaminess as well as the ability to form gels in hot and cold filled desserts with the same traditional process.

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