Transforming potatoes into international candy bestsellers
Aligning expectations in the preliminary phase
Every successful confectionery project starts with alignment.
When a manufacturer approaches KMC to develop a new product or optimise an existing recipe, the first step is to ensure a shared understanding of texture, performance, and production requirements.
KMC begins by presenting a broad range of demo samples based on potato starch — from hard gummies to soft, elastic, sticky, short, or brittle textures.
The objective:
To clearly define the target mouthfeel, processing constraints, and commercial ambitions before formulation work begins.
This early alignment significantly reduces development time and ensures that expectations match what is technically and economically achievable.
Fine-tuning the recipe in the adjustable phase
Once the direction is defined, the formulation work begins.
Most confectionery customers have specific requirements for texture, processing behaviour, and cost structure. KMC’s Gelamyl range is designed to be highly adjustable, allowing precise tuning of the recipe.
During this phase:
- Starch functionality is adapted to the desired bite and elasticity
- Viscosity and moulding behaviour are optimised
- The formulation is tailored to existing production setups
This step is typically driven by the customer’s product development team in close collaboration with KMC’s experts.
Validating performance in the testing phase
Testing is where theory meets reality.
KMC supports customers with extensive in-house pilot facilities in Brande, Denmark. Here, confectionery recipes can be tested in small-scale batches of around 20 kg, enabling rapid iteration without disrupting full-scale production lines.
For many manufacturers, this is a critical advantage:
- Industrial lines often require batches of several tonnes
- Trial runs can interrupt production flow and logistics
- Testing windows are limited in commercial facilities
At KMC’s pilot plant, customers can test, adjust, and refine recipes without production pressure.
This phase is also where key parameters such as viscosity, drying behaviour, and stoving conditions are evaluated — all critical factors for successful starch-based confectionery.
Internal assessment and optimisation
Once a stable recipe has been developed, samples are taken back for internal evaluation.
This stage often involves multiple stakeholders:
- R&D teams assess texture and process robustness
- Marketing evaluates sensory perception and positioning
- Production reviews scalability
- Regulatory or legal teams assess compliance
Feedback from these evaluations frequently leads to final adjustments to colour, flavour, or texture before approval.
From launch to continuous optimisation
The final phase covers packaging, distribution, and market launch.
Once the product reaches the market, development does not stop. Consumer feedback and market performance are monitored closely, enabling continuous optimisation of the recipe and production parameters.
This structured, step-by-step approach allows manufacturers to reduce development risk, shorten time to market, and confidently scale plant-based confectionery using potato starch.
