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We’re always keen to hear from energetic, ambitious and well-qualified people interested in working for – or with – KMC.
That there are KMC ingredients that provide you with a vegan alternative to traditional gelatine in your gum and jelly products.
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.