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That development work is a result of close cooperation between sales, R&D and our application team.
Read an intro to KMC R&D thinking
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- News & events
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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 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.
Read about the benefits of KMC know-how sharing
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Did you know?

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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