CP Kelco’s citrus fiber expansion project well underway

CP Kelco’s citrus fiber expansion project well underway
Photo - CP Kelco

Work is progressing on CP Kelco's second NUTRAVA Citrus Fiber production line in Matão, Brazil. The new build is well underway and expected to increase our total production capacity to nearly 5,000 metric tons, with options to further expand capacity as needed in the future.

With global demand on the rise and limitless market potential, NUTRAVA Citrus Fiber is definitely growing in its appeal. A renewed focus on healthier eating habits is driving the search for functional, nature-based ingredients. NUTRAVA Citrus Fiber was developed specifically to help formulators meet consumer demand for foods and beverages with less sugar and less fat, as well as simpler, easily recognizable ingredients.

NUTRAVA Citrus Fiber is upcycled from citrus peels, an abundant byproduct of the juice industry that populates the region where CP Kelco's plant is strategically located. With this great local source of raw materials at the ready,it is well-positioned to help formulators innovate a wide range of clean label-friendly products – from dairy and dairy alternatives to beverages, condiments, sauces, bakery, fruit-based applications, meats and plant-based meat alternatives.

“With the sheer scale of this project and ample capacity we are adding, CP Kelco is positioned to be the world leader in citrus fiber production,” says Didier Viala, president, CP Kelco.

CP Kelco’s award-winning Matão facility is known for its commitment to sustainability. According to William Letsinger, senior director of Strategy, the new production line is being developed with the most efficient technologies to meet water, energy and emissions reduction goals, while also creating employment opportunities to help the local community. "Our production of citrus fiber includes a proprietary and patented peel wash process, which drastically reduces the need for fresh water compared to traditional peel washing while also retaining a high level of pectin and soluble fiber. The project is scheduled for completion in Q3 of 2023."

Related Stories

No stories found.
FoodTechBiz.com
www.foodtechbiz.com