Ingredion expands texture, stabilization capabilities, with acquisition of KaTech

By Elaine Watson contact

- Last updated on GMT

KaTech has expertise in plant-based dairy alternatives (picture credit: GettyImages-merc67)
KaTech has expertise in plant-based dairy alternatives (picture credit: GettyImages-merc67)

Related tags: Ingredion

Ingredion has acquired KaTech - a privately held company headquartered in Lübeck, Germany that provides advanced texture and stabilization solutions to the food and beverage industry - for an undisclosed sum.

Founded in 2010, KaTech​ supplies a range of ingredients from gums, starches, pectins, fibers and emulsifiers to egg and milk proteins, and has expertise in stabilization, texture enhancement, protein protection and enrichment, mouthfeel improvement, and emulsification.

The company – which also has expertise in plant-based, dairy and dairy alternatives - has production and technical sites in Germany, a technical development suite in the UK, and a sales off in Poland, with approximately 95 employees.

“KaTech has deep food formulation expertise which complements our leading texture business in Europe​,” said Jim Zallie, president and CEO of Illinois-based Ingredion, a leading global ingredients provider with annual net sales of $6bn, serving customers in 120+ countries.

“The addition of KaTech enhances our ability to formulate customized, complete food solutions leveraging Ingredion’s expanded ingredient portfolio. It also expands the geographic footprint of our Food Systems growth platform complementing our positions in the US and Asia.”

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