August 2011/Prepared Foods -- Whether suspending botanicals in the latest new-age energy drink; stabilizing protein in fruit smoothies; creating an indulgent, creamy liqueur; or recovering body in a reduced-calorie beverage, CP Kelco offers a portfolio of stabilizers and texturizers to suit the needs of beverage manufacturers. Its goal is to provide products and solutions through the use of nature-based chemistry. KELCOGEL® Gellan Gum has the ability to suspend particles while contributing minimal mouthfeel, via the formation of a uniquely functioning fluid gel network. The company’s GENU® Pectin is claimed to reduce sugar and recover mouthfeel, as well as stabilize protein-containing drinks at pH ~4.0, such as smoothies and other milk-juice blends. At IFT, CP Kelco and Univar Food Ingredients treated guests to a breakfast highlighting both companies’ healthy reduction technologies with surprising ingredients, such as low-fat sour cream and guilt-free chocolate mousse, as well as a peach-melba smoothie. Univar’s “Healthy Reduction” ideas are claimed to meet “every ingredient function”--including a portfolio of fat-, sugar- and salt-reduction solutions. CP Kelco,, Univar USA Inc., pf