GERMANY – American multinational ingredient provider, Ingredion has acquired KaTech, a German provider of advanced texture and stabilization solutions, effectively expanding its specialty ingredients portfolio.
The acquisition comes five months after Ingredion agreed to acquire the remaining stake in Verdient Foods, taking its ownership of the plant-based protein joint venture to 100%.
KaTech offers a variety of solutions that assist food and beverage manufacturers with product formulation, ingredient functionality and technical assistance.
The firm is said to have application expertise in areas such as stabilisation, texture enhancement, protein enrichment and emulsification.
It particularly has a strong focus on plant-based, dairy and dairy alternatives, meat and fish, savoury and bakery products.
Founded in 2010, KaTech is based in Lübeck and operates two locations in Germany, one in the UK and one in Poland. It has approximately 95 employees.
Ingredion says the acquisition will expand its Food Systems platform with stabilising and texturising solutions and broaden its customer base.
“KaTech has deep food formulation expertise which complements our leading texture business in Europe,” said Jim Zallie, Ingredion’s president and CEO.
“The addition of KaTech enhances our ability to formulate customised, complete food solutions leveraging Ingredion’s expanded ingredients portfolio. It also expands the geographic footprint of our Food Systems growth platform complementing our positions in the US and Asia,” he added.
Ingredion starts manufacturing on-trend sustainable plant protein isolate in North America
Meanwhile in the US, Ingredion announced two new additions to its plant-based portfolio produced at the Company’s new pea protein manufacturing facility in South Sioux City, Nebraska.
Ingredion says that the two solutions, Pulse 1853 pea protein isolate, and PURITY® P 1002 pea starch, are 100% sustainably sourced from North American farms, enabling food and beverage manufacturers to create innovative plant-based food and beverages.
“We are committed to shaping the future of plant-based food — and we’re continually investing to help our customers formulate and innovate in this rapidly developing space,” Jim Zallie said.
The new pea isolate and pea starch join the Company’s portfolio of plant-based proteins and ingredients, which includes the plant protein concentrates and flours produced in Vanscoy, Saskatchewan.
“By combining our expertise and product formulation capabilities with high-quality ingredients, we are well-positioned to be a reliable supplier supporting our customers with breakthrough, innovative plant-based solutions,” said Jorgen Kokke, Ingredion’s executive vice president and president, Americas.
Their introduction means that the Company is now the only manufacturer in North America to offer “produced in the U.S. and Canada” plant protein isolate, concentrate, flour and starch products ranging from <10% to 85% protein on a dry basis.
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