Danish co-operative KMC has introduced a new ingredient, CheeseMaker CF66, to its range of potato-based modified starches specifically designed to give plant-based cheeses the melt and stretch desired for pizza. This groundbreaking addition promises to provide plant-based cheese with a stretchy texture similar to mozzarella when melted, addressing a common downside of dairy-free cheeses lacking gooeyness and elasticity. The ingredient was officially launched at Food Ingredients Europe in November 2024 and is a significant development in the plant-based cheese industry.

In addition to CheeseMaker CF66, KMC also unveiled Gelamyl, a potato-based gelatin replacement, at the same event. This product offers food manufacturers a natural alternative to gelatin in gummy candies, providing a soft, chewy, and non-sticky texture that can replace gelatin entirely. With these innovative ingredients, KMC continues to expand its offerings to meet the growing demand for plant-based alternatives in the food industry, enhancing the options available for consumers seeking dairy-free and vegan products.