Plant-based cheese

Creating plant-based cheese that looks, feels, and performs like dairy is no small task. The key lies in achieving the right structure, melt, and stability - without compromising on texture, quality or taste.

KMC’s CheeseMaker range offers a plant-based foundation built on functional potato starch technology that ensures reliable performance across production processes. Its natural versatility enables manufacturers to achieve a balanced combination of firmness, creaminess, and smoothness without animal-derived ingredients.

With a neutral taste and colour, the CheeseMaker range supports a wide range of cheese-style formulations that meet modern consumer expectations for taste, transparency, and environmental responsibility.

Developing successful plant-based cheese involves overcoming multiple formulation and process barriers. Traditional dairy functionality is difficult to replicate using plant proteins alone, which often lack elasticity, stability, or the desired melt behaviour.

KMC’s functional potato starches complement these proteins by ensuring consistent texture and structure throughout production and storage. They also support the possibility for clean-label development and allergen-free recipes without compromising product quality. By maintaining performance under variable conditions and improving shelf-life stability, the CheeseMaker range helps manufacturers address technical and commercial challenges—from ingredient variability to cost optimisation—enabling reliable, scalable plant-based production.