CP Kelco’s innovation center scales microbiology and fermentation science for ingredient development
07 Jun 2021 — Nature-based ingredients supplier CP Kelco has inaugurated a new global innovation center in the US, designed as an open, collaborative space for scientists and customers. The new Atlanta-based operation will focus on fermentation-derived functional ingredients that are tipped to play a key role in the alternative protein and prebiotic space.
The new facility is home to ingredient research, problem-solving, development and the pilot plant scale-up of food and beverage products.
“CP Kelco has long been a leader in fermentation and microbiology-based food and beverage solutions,” Jennifer Mason, senior VP of innovation, tells FoodIngredientsFirst.
“We are excited to have enhanced our fermentation technology capability with state-of-the-art control systems to more efficiently enable the work we do in aerobic and viscous fermentation.”
Precision fermentation ventures
The field of fermentation is currently expanding rapidly due to surging demand for ingredients that support alternative proteins, prebiotics, health and nutrition.
“We believe that fermentation-derived functional ingredients will play a key role in the alternative protein and prebiotic space going forward,” Mason continues. “Our small-scale fermentation capabilities at the new innovation center will allow early exploration and collaboration in this area.”
Click to EnlargeCP Kelco discovered, commercialized and patented new processes and applications for gellan gum, diutan gum and citrus fiber.CP Kelco discovered, commercialized and patented new processes and applications for gellan gum, diutan gum and citrus fiber, among other proprietary ingredients. “In addition to driving improvements of our core products, we plan to use this facility to expand our horizons in new areas,” comments Mason.
“This facility provides us with the capability to explore precision fermentation ventures with start-ups, research new microbiology solutions, and ferment proteins, lipids and carbohydrate thickeners.”
Aiding significant scale-up ambitions
Strategically located within CP Kelco’s US-based corporate headquarters, the 24,000 square foot innovation center joins three other global innovation centers (Brazil, US and Denmark) and four additional regional application lab facilities (China, Dubai, India and Singapore) as part of the company’s network of innovation capabilities and technical experts.
“We have invested in a variety of pilot equipment at this lab, the kind that our customers might use in their own manufacturing facilities, to help them better achieve their scale-up ambitions,” Mason details.
“Our food scientists are experts in understanding the difference between developing a prototype recipe for one on average, versus manufacturing thousands in a batch or continuous production,” they continue.
“Our pilot trials will allow us to address any potential challenges upfront on industrial equipment, thus minimizing costs and errors as well as improving quality at a customer’s manufacturing plant.”
Sensory research and development
The center houses research and development labs, a food and beverage pilot plant to support customers with production scale-up, and a sensory evaluation space to conduct sensory studies for understanding consumer perceptions and preferences.
Click to EnlargeCP Kelco dedicated a lab at its new facility to study rheology behaviors.A large chef’s kitchen is another feature of the new facility, in addition to an open meeting space with sweeping skyline views.
“We want to help our customers create the ultimate experience for their consumers with every product, and that has to include a great sensory experience,” says Mason.
“The way matter behaves or flows can impact sensory perception in consumers – for example, if a new plant-based yogurt hugs the spoon in the same way an indulgent dairy yogurt does.
CP Kelco dedicated a lab at its new facility to study rheology behaviors. “Our new sensory evaluation space allows us to link quantitative measurements from our fundamental science lab next door to qualitative data from sensory analysis,” Mason details.
“It takes us from what an instrument sees to what our mouth perceives. This linkage is important in enabling precision in the products we develop to delight our customers.”
Open for business
Staffed with a team of more than 20 scientists and application specialists, the new center is now open for customer visits and working sessions, in accordance with all recommended guidelines from the US Centers for Disease Control and Prevention.
“It was designed to be welcoming to our customers while inspiring creativity and ideation,” Mason comments. “The sectors and manufacturers we serve need partners that are not only highly skilled but also passionate and agile in staying ahead of trends and helping them accelerate product development.”
“The best kind of innovation happens when we’re collaborating with our customers, solving formulation challenges, discovering new applications and customizing solutions just for them.”
By Benjamin Ferrer
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