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KMC has a comprehensive network of experienced partners all over the world. This means you have close-at-hand local access to expert know-how about how KMC ingredients can best help you with your products and your production set-up.
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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.
Want to explore an alternative to gelatine?
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Did you know?

In bakery applications, starch isn’t only used in the doughs themselves – in yeast doughs, pastry doughs, and for pies, muffins or cookies, etc. – but also in the many different sorts of fillings.
Explore the advantages of using KMC ingredients in bakery applications
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That KMC CheeseMaker solutions allow you partly or fully to replace milk proteins in your cheese products.
Get the gen on CheeseMaker
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Board of Directors

Board of Directors

Peter C. Petersen

Chairman of the Board of Directors Vice-President of CESPU, Committee fo the European Starch Potato Producers' Unions

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Anders Dyrberg

Member of the Board of Directors

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Martin Arvad Nielsen

Member of the Board of Directors

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Laurids Rosenlund

Member of the Board of Directors

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Kristian Møller Sørensen

Member of the Board of Directors

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Bjarne Møller

Member of the Board of Directors

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