KMC is setting innovation free in plant-based sugar confectionery. New potato-based ingredients 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.
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%1.
Cost-effective texture innovation
Now, with the latest additions to their portfolio, the potato starch specialists at KMC have demonstrated 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.
“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.”
Great elasticity with less energy
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 explains 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.
New standards for sustainable confectionery
KMC has established a strong track record for its Gelamyl sugar confectionery starches. Covering 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.
For more information, visit www.kmc.dk
