Built in Brazil’s citrus-growing region – giving Cargill ready access to fresh fruit peels, the raw material required for pectin production – the plant makes Cargill the world’s second largest pectin producer, opening up production on two continents: South America and Europe (it currently operates plants in France, Germany, and Italy).
“Demand for pectin is at an all-time high, fueled by global trends around sugar reduction and label-friendly formulation, as well as the popularity of fruit-flavored dairy drinks,” said Laerte Moraes, managing director at Cargill’s starches, sweeteners and texturizers business in South America.
“Adding a fourth pectin production facility to our supply network further secures our position as a reliable supplier of this sought-after ingredient.”
The HM pectin produced at the new plant – which is powered by thermal energy generated from biomass and biogas – will be used to make jams, fruit-flavored beverages, acidic dairy drinks, yogurts, fruit preparations and confectionery, and personal care products.
Initial shipments are expected to begin by year-end.