Hydrocolloids producer CP Kelco has announced plans to expand its pectin production capacity at its Lille Skensved, Denmark, facility by about 15%.
The US-headquartered company said the move is in anticipation of continuing growth in global demand for naturally derived, sustainably produced ingredients.
The investment will enhance market supply by 2019-2020 and is focused on increasing production of low methyl ester pectin, which is suited for products such as ambient drinking yogurts, jams, jellies and fruit preparations, CP Kelco said.
Susanne Sörgel of CP Kelco said: “From a functional and clean label perspective, pectin is the stabilising and texturising ingredient of choice for many food and beverage companies, and we foresee continued increase in its demand and application, especially in emerging markets.
“Over the years we have invested heavily to secure sustainable raw material supply and advance our pectin production capacity and capabilities to support global customers’ growth, while continuously innovating to improve product quality, minimise environmental impact and achieve new levels of sustainability.”
Last month, CP Kelco released GENU Explorer Pectin ND-200, a texturising agent for neutral pH dairy desserts.
The gelling agent is derived from pectin extracted from citrus fruit peels, and is suitable for use in dairy desserts such as panna cotta and crème desserts.
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