13. June 2023
Four ways to apply ColdSwell in your food production
Bakery products, fruit fillings, baby foods, soups, mayonnaise, dry mixes, you name it. There are...
KMC blog
25. April 2023
A farmer has taken charge at the KMC board: “We need to continue doing what we do best”
After 6 months in office, the new KMC chairman, Kristian Møller Sørensen, looks back at a...
16. February 2023
KMC reduces the use of plant protection
Potato growing accounts for 2 percent of Danish farmland. Nevertheless, the crop accounts for a...
7. February 2023
Transforming potatoes into candy bestsellers – how is it done?
Have you ever wondered how plant-based gummy bears and candy get the right mouthfeel? Potato is...
24. January 2023
Taking cheese to a plant-based level
When you think of cheese, potato starch is probably not the first ingredient to cross your mind....
19. January 2023
More potato protein in feed for danish agriculture
To reduce the use of imported feed protein, KMC aims to supply 10,000 tons of potato protein to...
17. January 2023
Plant-based gummies: 3 benefits of replacing gelatin with potato starch
The demand for plant-based gummies and sugar confectionery is growing strongly, and more and more...
10. January 2023
Soft, hard, sticky, chewy: An introduction to plant-based sugar confectionery
Finding the right recipe for plant-based sugar confectionery requires advanced understanding and...
3. January 2023
Trends the starch industry will face in 2023
The starch industry faces several threats and opportunities in the years to come. In this article,...
16. December 2022
Increase the yield in traditionally produced mozzarella up to 30%
Brande 16th of December 2022
29. November 2022
Potatoes on a green mission
How much impact does a potato actually have on the climate? In April 2022, Starch Europe published...
29. November 2022
A status of textured potato protein
At KMC, we work every day to optimize how Danish potatoes are utilized. Textured potato protein is...