Professional Documents
Culture Documents
34%
Mexico
23%
U.S.
19%
U.K.
Belgium, May 2018 United States, Feb 2019
For what reasons do you buy alternatives to meat, bread or dairy? United States, Jul 2019
CLAIMS …Promotes
cardiovascular health and
HEALTH
58% optimal wellness.
of global consumers INGREDIENTS Cacao fruit pulp,
pineapple, cucumber seeds,
acacia fiber, cold pressed virgin
DIET VARIETY
50% chia seed oil, konjac…
of global consumers
United States, Apr 2019
DESCRIPTION …added with live
NOVELTY
31% cultures and sweet, ripe
raspberries to produce the most
of global consumers
scrumptious non-dairy yogurt
available.
SUSTAINABILITY
20% CLAIMS Artisan. Dairy free.
Traditionally cultured... Plant-
of global consumers based food that is good for you
and the environment…
Sources: Innova consumer survey (2018, average of U.S., U.K., China, Mexico, Spain, India and Thailand), Innova database (2019)
Blue Diamond Almond Breeze Live Real Farms Lactose Free Dairy Farmland Fresh Dairies
Almond Milk: Unsweetened Original and Almond Vanilla Milk Blend Organic 2% Reduced Fat Milk
United States, Jun 2019 United States, Aug 2019 United States, May 2019
Product bases as percentage (%) of dairy alternative launches* In 2014, 30% of almond milk launches contained carrageenan. By
tracked (Global) 2018, just 5% of new almond milks used the ingredient. Gellan gum
has gained as half of new almond milks in 2018 used the ingredient.
Soy Milk
Almond Milk
Coconut Milk
Oat Milk
2014 2018
United States, Oct 2018 United States, Jan 2019
+37%
CAGR 2014-2018
50%
% of product launches
40%
30%
20%
10%
0%
Guar Gum Locust Bean Gum Gellan Gum Pectin Xanthan Gum Carrageenan
2014 2018
Non-Dairy Cheese
Health & Wellness Got (Plant) Protein The Impact of Texture Clean Label
Consumers are looking Consumers are demanding After flavor, texture is Clean label food and
for foods and beverages more protein from a the most important beverages are becoming
that not only taste good variety of sources. consumer attribute. the new norm.
but are also good
for them.
3
Key Challenges and Solutions for
Creating Stable Protein Beverages
KELCOGEL®
Gellan Gum for
Excellent long-term
Suspension suspension with
light mouthfeel
GENU® Pectin,
CEKOL® Cellulose Stable
Gum and Beverage
GENU® Carrageenan Stable Excellent GENU® Carrageenan
for protein protection Proteins Emulsion and processing
Stability modifications for
enhanced emulsion
stability
Solutions for stabilizing alternative protein beverages are generally the same as stabilizing dairy-based
beverages. However, formulation and process modifications may be needed.
4
Why is Suspension Important in
Dairy Alternative Beverages?
5
Solubility vs. pH Curves
for Different Plant Proteins
100
80
Solubility (%)
60
40
20
0
pH 3 pH 4 pH 5 pH 6 pH 7 pH 8
Pea protein Soy protein Faba protein
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Suspension with Light Mouthfeel
with Gellan Gum Fluid Gels
Gellan gum fluid gel: A weak gel network formed from a diluted gellan
gum solution (~0.015 to 0.04%), which is highly pseudoplastic.
SUSPENSION MOUTHFEEL
100000
C A: Right mouthfeel
10000 but poor suspension
B B: Right mouthfeel
Viscosity (cP)
1000
and good suspension
A
100 C: Good suspension
but too much
10 mouthfeel viscosity
1
0.001 0.01 0.1 1 10 100 1000
Shear rate (1/s)
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Gellan Gum’s Innovation Journey:
Discovered in Nature, Developed for Functional Use
KELCOGEL® Gellan Gum GENU® Pectin GENU® Carrageenan CEKOL® Cellulose Gum
9
KELCOGEL®Gellan Gum
suspends me.
Questions?
Thank you!
Let’s stay in touch:
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APPENDIX
CP Kelco: A Leading Innovator in
Fermentation-Derived Specialty Ingredients
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