KMC blog

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...

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,...