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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.
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.
that you can make egg-free mayonnaise-like products by simply replacing egg with KMC EmulsiForm.
That development work is a result of close cooperation between sales, R&D and our application team.
For the most cost-effective production of your products.