16. December 2022
Increase the yield in traditionally produced mozzarella up to 30%
Brande 16th of December 2022
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...
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
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,...
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...