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CP Kelco Launches Nature-Based Ingredient Solutions For Alt-Meat Products – vegconomist

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March 21, 2022

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CP Kelco has launched a portfolio of nature-primarily based components for use in plant-primarily based meat options. The vary is focused at manufacturers trying to make their merchandise extra clear label.

The new components are:

  • KELCOGEL® MA-60 Gellan Gum — an alternative choice to methylcellulose, including texture to plant-primarily based meats with out making the dough too sticky.
  • GENU® Pectin MA-50 — made out of upcycled citrus peels, this product provides further juiciness to meat options.
  • GENU® Texturizer MA-1— offers a extra sturdy formulation and a meatier texture. This ingredient is a mix of carrageenan (from pink seaweed) and methylcellulose.
  • NUTRAVA® Citrus Fiber increase — an alternative choice to starch, additionally made out of upcycled citrus peels. The product stabilises emulsions and offers water-holding capability to enhance cooking yield and juiciness.
Plantcraft Pepperoni Slices
©Plantcraft

Clean label meat options

As plant-primarily based meat options develop in reputation, shoppers are demanding shorter and cleaner components lists, and firms are responding. US model Lightlife reformulated its whole alt-meat vary in 2020 after discovering that customers have been pissed off by unrecognisable components on product packaging. But a wider vary of components is required to make it easier for corporations to make the change.

“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,” stated Robert Dunn, Senior Marketing Director and Alternative Proteins Program Lead at CP Kelco. “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.”

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