CP Kelco plans pectin production capacity expansion

The move comes in response to anticipated growth in global demand for naturally derived, sustainably produced ingredients, said the company in a release.

The increased capacity will enhance market supply by 2019-2020 and is focused on increasing production of low methyl ester (LM) pectin. This ingredient is ideally suited for popular products such as ambient drinking yogurts, jams, jellies and fruit preparations, said the company.

“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,”​ said Susanne Sörgel, Sr. Director, Platform Strategy - Pectin and Carrageenan, at CP Kelco.

“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, minimize environmental impact and achieve new levels of sustainability,” ​she added.