“With Grindsted MCC, food manufacturers are being offered an alternative that has been specifically developed to suit the functional demands of the various application areas such as dairy, culinary, bakery or nutrition bars and drinks,’ said Niels Thestrup, vice president of Danisco’s Gums & Systems division. “Entering into the microcrystalline cellulose or cellulose gel area is a natural extension of Danisco’s wide hydrocolloid product range, which already counts all the major food hydrocolloids used by the global food industry such as pectin, xanthan gum, carrageenan, alginate, cellulose gum, locust bean and guar gum.”
Peter Chen, chief operating officer of Mingtai, said: “Forming a partnership with Danisco allows us to expand more rapidly into the food industry by utilizing Danisco’s extensive food application knowledge and global sales network. The partnership also allows us to consolidate our top two position in the MCC industry and will help us expand our production capacity as well as continue to optimize costs.”