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...
KMC blog
7. February 2023
Transforming potatoes into candy bestsellers – how to get there
Have you ever wondered how plant-based gummy bears and candy get the right mouthfeel? Potato is...
30. January 2023
KMC building new innovation center to benefit customers worldwide
KMC has just received planning permission to build a new 5,000-square-meter innovation center in...
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...
25. November 2022
Common sustainable front
Since 1933, we have continuously managed to move together with our customers and strengthened our...