CP Kelco to expand pectin capacity

CP Kelco, a manufacturer of speciality colloids said it would boost capacity for pectin by 15% at its Lille Skensved, Denmark facility. The company will increase the production of low methyl ester (LM) pectin normally applied in ambient drinking yogurts, jams, jellies and fruit preparations. It will use advanced technology for pectin extraction from a new generation of raw material.

Pectin is applied in products like jelly, yogurt, jam and fruit preparations. (Photo: Niko Pitkanen I Dreamstime.com)

“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,” 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, minimise environmental impact and achieve new levels of sustainability,” added Ms Sörgel.