Exclusive: KMC creates latest plant based starch for gummy and sugar confectionery
pic: KMC
An innovative Danish firm, KMC, specialising in potato starch applications is set to release a new range of plant based ingredients targeting the gummy and sugar confectionery, claiming key energy savings for manufacturers, writes Neill Barston.
As the business asserted, its latest industry applications target major demand for indulgence, sustainability, and broad appeal, as well as offering notable textural creativity for product development.
Furthermore, as the company noted, the creation of its latest potato-starch based ingredients have been devised on the back of consumer concerns about health, climate, and animal welfare. Up to 2030, the global market forecast points to a compound annual growth rate for plant-based sugar confectionery of almost 10%.
Moreover, in addition to its latest series, the company has established a strong track record for its Gelamyl sugar confectionery starches, which cover the entire texture spectrum from soft, elastic to hard, the range is helping manufacturers set new standards for sustainable, plant-based confectionery for all to enjoy.
With the latest additions to its portfolio, the sector specialists asserted that plant-based confectionery is more than an ethical choice. The unlimited potential for cost-effective texture innovation makes it the stuff of mainstream bestsellers.
Peter Buchreitz Thesbjerg, confectionery product manager for the business believed its series had significant potential within the market, backed by key research showing consumers are increasingly turning to healthier product options.
He said: “Our speciality potato starches for confectionery enable the ultimate break from animal- derived gelling agents. Manufacturers gain unprecedented freedom to tailor textures to market needs using their existing processing equipment. At Kmc, innovation is plant-based. We make it possible with our locally grown potatoes, giving our value chain full transparency and a low environmental footprint.”
Notably, KMC’s patented technology is at the heart of the new flagship ingredient Gelamyl 625, which delivers a key competitive advantage in the form of exceptional elasticity. A low drying temperature – 25°C/77°F compared to 55°C/131°F for conventional plant-based gelling agents – contributes to improved processing efficiency.
Peter Buchreitz Thesbjerg further explained the benefits of the new line. He added:.“High elasticity creates a firmer, better bite and gives confectionery manufacturers fantastic opportunities to reduce the use of animal-derived gelatin or replace it entirely. At the same time, the processing functionality has reached an important milestone – a considerably lower drying temperature with no compromise in quality. That’s a huge gain for energy efficiency and cost efficiency overall.”
Gelamyl 625 complements the possibilities provided by another speciality starch in the KMC range – Gelamyl 805. Enabling tender to semi-firm textures, Gelamyl 805 is already attracting interest from the plant-based confectionery space.
