DuPont Nutrition & Health expands supply of MCC with Mingtai
The agreement includes development, production, distribution, marketing and sale of the hydrocolloid…The agreement includes development, production, distribution, marketing and sale of the hydrocolloid to the global food industries.
In 2009, DuPont Nutrition & Health entered into the MCC gum industry via a strategic partnership with Mingtai with the goal of developing MCC-based solutions for the global food industry. Following the success of the partnership and growing MCC demand from the food industry, Mingtai significantly increased its food grade MCC capacity, and that expansion is now complete and product is available. DuPont Nutrition & Health will continue to serve its customers with high-quality products sold under the GRINDSTED trademark, which is part of the DuPont Danisco ingredient portfolio.
“MCC facilitates unique functionalities and after the launch of our food grade MCC product range, we have seen major interest from the market,” said Jean-Baptiste Dufeu, cellulosics business manager for DuPont Nutrition & Health. “MCC is one of the fastest growing hydrocolloids and this expansion allows DuPont to continue growing with our customers. The new production line in Taiwan includes state-of-art technology.”
Nutritional value and convenience are some of the key values that final food consumers are seeking. Food manufacturers are developing ready-to-serve, healthy specialties. These segments are growing in most regions, especially in emerging markets, where demand for dairy and culinary is very strong. MCC perfectly fits this market need, with its natural wood pulp origin and its capacity to substitute fat in most food products. In addition, MCC provides a fat-like mouthfeel and replaces fat in a number of emulsified products such as mayonnaise, creamy dressings, processed cheese, desserts and culinary specialties. MCC also is one of the best hydrocolloids for the suspension of particles in chocolate and diluted milk as well as nutritional drinks.
