Latest KMC potato starch products offer textural flexibility and reduced energy demands
KMC said it has unlocked a best-selling advantage in plant-based confectionery with new potato-based ingredients that meet multiple demands for indulgence, sustainability, and universal appeal with few limits on textural creativity.
“For manufacturers, it’s an opportunity to enter or expand in a segment, where the business case looks increasingly strong,” KMC writes.
The explanation is the rising popularity of plant-based gummies, chewy candy, and other sugar confectionery products 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%.
“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,” says Peter Buchreitz Thesbjerg, confectionery product manager.
“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.”
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 says of the benefits: “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.
KMC says its Gelamyl sugar confectionery starches cover the entire texture spectrum from soft, elastic to hard, while the range is helping manufacturers set new standards for sustainable, plant-based confectionery.
