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That there are KMC ingredients that provide you with a vegan alternative to traditional gelatine in your gum and jelly products.
That development work is a result of close cooperation between sales, R&D and our application team.
That the KMC Food Innovation Centre is renowned as a creative base for trials, tests and evaluations in which customer know-how and KMC food specialists’ practical and technical expertise unite to produce exceptional results, based on focused know-how sharing.
That KMC CheeseMaker solutions allow you partly or fully to replace milk proteins in your cheese products.
Eva is responsible for all matters concerning human resources, recruiting, work environment, labour law etc.