Cargill has had a presence in Redon since 2006 and we employ around 170 people.
We produce pectin, a texturizing agent, from apple and lemon peel. Before its industrialisation, pectin was traditionally used in making jellies and jams. Today, it is used in several fruit-based applications and to stabilise acid dairy drinks. All in all, there are over 200 recipes for pectin referenced and produced at the Redon site.
Over the decades, the know-how of the Redon pectin plant has allowed it to become one of the leaders in an extremely competitive international market. The site also exports 70% of its production. This success is mainly explained by an extensive knowledge of the products and production processes involved. In addition, it was Redon that invented one of the pectin production processes, known as LM pectin (Low Methoxyl), which provides a specific gelling agent that particularly targets applications such as toppings and fruit-based fillings.
E 400: designates texturing agents. Letter “E” indicates the market authorisation in the EU, with the three figures indicating the category of texturizing agents, each one having its own number (e.g. E 407 for carrageenan and E 440 for pectins, etc.).
In Redon, Cargill produces:
- Texturizing agents
- The site became operational in 1941.
- It was acquired by Cargill in 2006, when we took over the Degussa Group’s food ingredient activities.