News
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....
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...
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,...
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
24. November 2021
5 cutting-edge trends will shape the plant-based food industry
In the future, five trends will be essential to win market share in an expanding plant-based...