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Ingredients

Danish Starch Producer KMC Signs UK Deal with Daymer Ingredients

Danish potato starch producer KMC has signed a new distribution agreement with UK-based Daymer Ingredients to increase the availability of its clean-label and specialty starch products within the British food manufacturing sector. Under the agreement, Daymer will distribute KMC’s native potato starches, with plans to expand the offering to include modified and functional starches tailored for specific industrial food applications. The collaboration is expected to support manufacturers seeking plant-based and allergen-free alternatives to traditional animal-derived ingredients such as eggs, gelatine, and dairy proteins. A natural fit for UK growth According to Adam Shaw, KMC’s country manager for the UK and Ireland, the agreement will help the company establish a stronger presence in the region. “When the opportunity arose to engage with Daymer Ingredients, it was …

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Cheese Alternatives

KMC Presents Potato Starch Ingredient for Plant-Based Pizza Cheese With Stretching and Melting Properties

KMC, a Danish co-operative focused on the production of potato-based ingredients, announces the development of a new ingredient called Cheesemaker for the production of plant-based pizza cheese. The new development is KMC potato starch, which is designed to provide extensibility and texture in plant-based cheese alternatives. According to the cooperative, the new ingredient will improve the range of plant-based cheeses in three areas. Firstly, it will provide good stretchability when melted. Secondly, it would offer a practical advantage over its dairy counterpart. And finally, a plant-based cheese with the new ingredient should have a strong nutritional profile. “This opens the door for manufacturers to produce a best-selling plant-based pizza cheese that fulfils consumer expectations in many ways,” explains the cooperative, which has previously developed a …

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Ingredients

KMC Launches New Potato-Based Gelling Agent That Can Replace Gelatin in Gummy Candies

Danish ingredient supplier KMC has announced the launch of a new gelling agent made from potato starch, allowing for the production of plant-based confectionery with a soft but chewy texture. While many plant-based gelling agents must be dried at 55°C (131°F) to attain a stable texture, the new ingredient becomes completely stable at just 25°C (77°F), meaning no special drying facilities are needed. Called Gelamyl 625, it can be used as the sole gelling agent in gummy candy and is said to provide a soft texture with a chewy and non-sticky bite. Gelamyl 625 can also be used as a partial replacement for gelatin, which reportedly allows for significant cost savings with no change in texture. The ingredient has been described as the “next generation …

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