Pizza Cheese

In today’s competitive food manufacturing landscape, pizza producers are under pressure to balance quality, functionality, and cost efficiency. Achieving the right melt, stretch, and flavor in pizza cheese can significantly impact both consumer satisfaction and profit margins. This is where KMC’s CheeseMaker range stands out — a science-driven, starch-based solution designed to enhance imitation pizza cheese applications while reducing production costs.

CheeseMaker is built on modified potato starch, providing a plant-based, functional alternative to traditional dairy proteins or cheese. By partially or fully replacing rennet casein or milk-based cheese, manufacturers can achieve consistent performance without compromising texture or taste. The result is a stretchy, stable cheese analogue that mimics mozzarella’s familiar qualities, all while ensuring supply flexibility and cost optimisation across markets.

Dairy-based mozzarella continues to be one of the most expensive ingredients in pizza production, and its cost volatility can strain margins — especially in price-sensitive or high-volume markets.

Manufacturers are also challenged by functional variability — maintaining reliable melt, stretch, and flavor behavior across different batches and conditions. The final product must perform well under heat, retain elasticity, and provide a satisfying flavor and texture experience for consumers.

KMC’s CheeseMaker solutions for pizza cheese were developed to meet these exact needs. The modified starches enable producers to design stable, customisable cheese formulations. These formulations can be tailored to deliver melt, and elastic stretch depending on processing requirements and regional preferences. As a result, manufacturers gain greater formulation control, cost predictability, and product consistency, even in changing market conditions.