Arent Møller Nielsen, CCO at KMC, spoke to FoodBev’s Bryony Andrews about the company’s development plans for 2020 and beyond.
“We have invested significantly in our supply chain – three new factories in the past four years – to make sure that we can make a quality product. On top of our processing facilities, we have invested in new techniques to enable us to have more capacity for modernized and functional products in future. We have also invested in our human resources to make sure we can meet the demands of the manufacturers and new trends.”
Jeppe Witte Nielsen, meanwhile, provided an insight into the potential of potatoes as a specialist ingredient across a range of solutions. KMC’s launches this year have included solutions for vegan cream cheese, gelatin-free gummies, and non-dairy creamers.
“We are lucky at KMC with our raw material,” he said. “The potato is very versatile and we can use it for many types of solutions. This year we have launched four different products.
“It’s getting very popular to have more plant-based solutions, but people want to keep the same mouthfeel and products that they are used to,” Jeppe explained. “That’s why we developed the Food Innovation Centres… to give them the same feeling as traditional products you can buy in the shops.”
© FoodBev Media Ltd 2020