Potato starch solutions for cheese
Your global partner in cheese innovation
KMC's potato starch solutions for cheese offers food manufacturers a versatile, plant-based or hybrid solution to optimise texture, stability, meltability, and overall product performance.
Whether you produce processed, analogue, imitation or hybrid cheeses or plant-based alternatives, KMC’s potato-based ingredients provide consistent functionality, strong process tolerance, and documented sustainability performance.
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Søren Frørup
Senior Technical Sales Manager
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Potato starch as functional ingredient in cheese
Achieving the correct melt, stretch, and mouthfeel is critical for Product Development Managers working within dairy and plant-based cheese. Potato starch supports these requirements by enabling a balanced gel structure that responds predictably to thermal processing.
In cheese applications, potato starch can help replace milk ingredients and substitute casein:
Stretching for mozzarella-type applications
Melt control for processed cheese
SOS elastic texture in slice-on-slice formats
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Whether you are optimising meltability, improving texture, reducing formulation costs, or developing next-generation plant-based cheese, KMC is ready to support you. Our potato-based solutions help you solve functional, commercial, and sustainability challenges with reliable performance and documented results.
