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Food allergies and veganism continue to challenge food manufacturers into discovering new ingredients. Egg is one of the traditional ingredients that consumers often want to avoid and search for on the label as part of the “free from” trend. In addition, safety issues such as bird’s flu and salmonella deriving from birds make eggs a problematic ingredient in food.



As KMC’s Regional Director for Asia-Pacific, Mr. Jens Helmer Larsen - who is based in Hong Kong with his family, explains:


”Living in Asia, I cannot help noticing the rising concern among consumers and indeed, food & health authorities in the region due to the surge in cases of deadly Avian or bird’s flu (H7N9),  which currently reaches alarming levels.”

Replace eggs or egg yolks with EmulsiForm specialty starches from KMC to obtain a cost-effective solution. The price development and supply situation is much more stable than it is with eggs and there is no compromise made on product quality as EmulsiForm specialty starches have excellent emulsification properties providing a rich and creamy texture.


EmulsiForm is an easy to use ingredient with long shelf life and it can be stored at ambient temperature. It allows you to make salad dressing that is of vegetable origin, non-allergenic and free from protein and cholesterol. The neutral taste makes sure the flavour sensation is not masked.


Read more about mayonnaise and dressings and the EmulsiForm solutions.
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