CP Kelco expands its gellan gum production capabilities in the US

By Mary Ellen Shoup

- Last updated on GMT

©GettyImages / LightFieldStudios
©GettyImages / LightFieldStudios

Related tags gellan gum Cp kelco

CP Kelco is expanding its gellan gum production capabilities in the US in response to rising demand for clean label, multi-functional ingredients.

Gellan gum can serve as a vegan replacement to animal-based gelatin in a variety of food and beverage applications from gummy candy to plant-based dairy alternative drinks. According to Grandview Research, the global gellan market will grow at a CAGR of 4.9% from 2019 to 2025 reaching a market value of $550m by 2025. 

“With the additional gellan gum capacity in our Okmulgee plant, we can better work with our customers worldwide to develop innovative foods, beverages and other products for consumers,”​ said Jérôme Béra, CP Kelco senior vice president, global marketing.

The company will be making a significant investment to increase capacity at its Okmulgee, Oklahoma, biogums product facility. CP Kelco made a similar investment in July when the company announced it would expand production capabilities at its Wulian, China plant in July. 

“Along with the gellan gum expansion project kicked off at our Wulian, China plant in July, the Okmulgee project strongly positions CP Kelco with multiple supply points to support customers in every region globally,” ​Thomas Laursen, CP Kelco senior vice president, operations, said. 

The company expects the additional gellan gum production capacity at this plant to become available by the end of 2020.

The expansion at its Oklahoma plant will allow CP Kelco to ramp up production of its KELCOGEL Gellan Gum, a fermentation-derived ingredient that provides stabilization, suspension, and texture for a variety of food, beverage, and personal care applications.

“Always mindful of our customers’ needs and the quickly evolving market and consumer trends, we continue to anticipate an increased focus on naturally derived, clean-label ingredients, now and in the future,”​ added Béra.

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