22. November 2022
Eating plant-based foods takes getting used to
The consumption of plant-based foods is growing. However, factors such as culture, habits, and...
KMC blog
22. November 2022
New sustainability report
This year's sustainability report is one way to commit ourselves to achieving the goals we set –...
18. November 2022
KMC invests in plant-based growth despite the energy crisis
Annual General Assembly, 18 November 2022
20. September 2022
Video: An introduction to textured potato protein
At KMC, we recently revealed the first textured potato protein in the world. But how is it made?...
15. August 2022
From potato to patty: 3 ways for using textured potato protein
Textured potato protein is our newest addition, and right now we are working hard to discover all...
18. March 2022
Textured potato protein: What is it, and what difference does it make?
At KMC, we recently revealed the first textured potato protein in the world. But how is it made?...
11. March 2022
From idea to implementation in 4 steps
We have provided an overview of the steps that we at KMC go through with a typical customer – all...
10. February 2022
Danish potato protein to improve plant-based meat solutions
As the first in the world, we have managed to create textured potato protein that can be used as an...
19. January 2022
Slicable, hard, melty, spreadable: A guide to plant-based cheese
Finding the right recipe for plant-based cheese requires advanced understanding and know-how. Here,...
19. January 2022
Webinar recording: All you need to know about plant-based cheese solutions
Want to become an expert in making plant-based cheese? Download our webinar recording for free.
10. January 2022
Kickstarting a plant-based cheese manufacturing
Consumer demand for plant-based cheese is skyrocketing. But how do you seize the opportunity in the...
20. December 2021
White paper: All you need to know about plant-based cheese solutions
Discover our new white paper to learn more about plant-based cheese solutions and how to get started