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...
KMC blog
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...
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...
22. November 2022
Sustainability Report 2021/2022
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 have developed the first textured potato protein in the world. But how is it made? And...