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CP Kelco launches GENU Explorer Pectin ND-200

9 Oct 2018

Hydrocolloid ingredients company CP Kelco has announced the market availability of GENU Explorer Pectin ND-200, which it describes as a label-friendly food ingredient solution designed for neutral pH dairy desserts.

CP Kelco launches GENU Explorer Pectin ND-200

Hydrocolloid ingredients company CP Kelco has announced the market availability of GENU Explorer Pectin ND-200, which it describes as a label-friendly food ingredient solution designed for neutral pH dairy desserts.

GENU Explorer Pectin ND-200 is claimed to be an ideal gelling agent for formulators seeking consumer-friendly ingredients for indulgent dairy desserts, such as panna cotta, crème desserts, and more. Derived from citrus fruit, this solution is said to deliver an indulgent creamy, full-bodied, mouthfeel similar to carrageenan in crème desserts and to gelatin in panna cotta.

“In light of the clean label trend and growing consumer demand for premium neutral dairy desserts, GENU Explorer Pectin ND-200 meets the needs of both formulators and consumers – it is a high-performance, nature-based solution, and pectin is a widely accepted, recognizable ingredient among consumers. In addition, CP Kelco builds in sustainability considerations in its pectin manufacturing process, ensuring that the citrus peel raw material utilized does not go to waste and instead later becomes animal feed or serves as biofuel,” said Chloé des Courtis, Sr. Regional Marketing Manager – EMEA at CP Kelco. “Because GENU Explorer Pectin ND-200 is also suitable for dairy-alternative products, manufacturers can now innovate in this growing category with a label-friendly solution, answering consumer demand for premium, indulgent desserts.”

GENU Explorer Pectin products are extracted from citrus fruit peels, utilizing CP Kelco’s proprietary technology. The result is said to be a reliable and easy-to-handle solution that does not require pre-hydration, and that 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.

GENU Explorer Pectin ND-200 is the latest addition to CP Kelco’s portfolio of specialty ingredients designed to offer formulators extensive flexibility to achieve their goals for dairy and dairy-alternative desserts. The company’s nature-based ingredients range from traditional carrageenan solutions to new label- friendly pectins. Most recently, CP Kelco introduced GENULACTA Carrageenan LD600 as a texturizing agent for developing affordable creamy dairy desserts, suitable for both hot and cold filling.