31. December 2023
90 years of know-how - but where are we in 10 years?
With the celebration of KMC’s 90th anniversary comes the next question: where is KMC heading in the...
KMC blog
14. December 2023
Sustainability Report 2022/2023
This sustainability report represents our dedication to realizing the established goals and serves...
5. October 2023
Four ways ColdSwell technology can set you apart in the food industry
Ingredients in modern food processing must be technologically advanced to meet market demands – and...
13. June 2023
Four ways to apply ColdSwell in your food production
Bakery products, fruit fillings, baby foods, soups, mayonnaise, dry mixes, you name it. There are...
25. April 2023
A farmer has taken charge at the KMC board: “We need to continue doing what we do best”
After 6 months in office, the new KMC chairman, Kristian Møller Sørensen, looks back at a...
16. February 2023
KMC reduces the use of plant protection
Potato growing accounts for 2 percent of Danish farmland. Nevertheless, the crop accounts for a...
7. February 2023
Transforming potatoes into candy bestsellers – how is it done?
Have you ever wondered how plant-based gummy bears and candy get the right mouthfeel? Potato is...
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....
19. January 2023
More potato protein in feed for danish agriculture
To reduce the use of imported feed protein, KMC aims to supply 10,000 tons of potato protein to...
17. January 2023
Plant-based gummies: 3 benefits of replacing gelatin with potato starch
The demand for plant-based gummies and sugar confectionery is growing strongly, and more and more...