KMC Presents Potato Starch Ingredient for Plant-Based Pizza Cheese With Stretching and Melting Properties – vegconomist

KMC, a Danish co-operative focused on the production of potato-based ingredients, announces the development of a new ingredient called Cheesemaker for the production of plant-based pizza cheese.

The new development is KMC potato starch, which is designed to provide extensibility and texture in plant-based cheese alternatives. According to the cooperative, the new ingredient will improve the range of plant-based cheeses in three areas. Firstly, it will provide good stretchability when melted. Secondly, it would offer a practical advantage over its dairy counterpart. And finally, a plant-based cheese with the new ingredient should have a strong nutritional profile.

“This opens the door for manufacturers to produce a best-selling plant-based pizza cheese that fulfils consumer expectations in many ways,” explains the cooperative, which has previously developed a vegan gelling agent made from potato starch as well as what it claimed to be the world’s first texturised potato protein.

Plant-based recipes can be used to make a wide variety of cheese products, but until now the all-important stretchability that completes the melted cheese experience has been inadequate, according to KMC. CheeseMaker CF66 is the name of KMC’s solution to this challenge. Made from potatoes, CheeseMaker CF66 is suitable for those with dairy allergies as well as the growing number of consumers who prefer plant-based and more sustainable options.

The right stretch

KMC can now offer manufacturers an ingredient that gives their cheese a thick spreadability that is maintained well below the temperature range of mozzarella. This practical advantage makes it suitable for many applications, the most obvious being pizza.

One advantage lies in the stretching with a fullness and structure similar to that of mozzarella. This fullness carries over to the bite, which is described as excellent with plant-based pizza cheese. It has been designed to crumble with minimal smearing and also supports efficient production processes.

“This leap in the development of plant-based cheese is remarkable. Getting the desired melt into plant-based cheese is not a problem. But achieving both stretchability with a satisfying texture and melting is unique,” says Product Manager Ken Gregersen from KMC.

Unrivalled sensory experience

With the CheeseMaker CF66, manufacturers can add up to 8% plant protein to the recipe, improving both the nutritional profile and texture of the cheese. The cheese mass becomes thicker and more durable, while the feeling of the cheese sticking to the teeth is eliminated.

KMC plans to help manufacturers produce a healthier cheese alternative with a better texture than before, superior to its dairy counterpart in terms of stretchability, texture and health benefits.

KMC is proud that the properties of CheeseMaker CF66 have earned the product a place in the finals of the Fi Innovation Awards 2024 in the ‘Dairy Alternative’ category. CheeseMaker CF66 was officially launched at Food Ingredients Europe in November 2024.

Ken Gregersen concludes: “Cheese made with CheeseMaker CF66 retains its spreadability between 80°C and 20°C, making it an ideal option for food applications. For takeaway, the cheese remains appetising when it reaches the customer and meets consumer expectations for stretchability and melting – coupled with an unrivalled sensory experience.”

Further information: kmc.eu/en