Mayonnaise & dressings

Achieving the perfect creamy texture is essential in mayonnaise and dressing production. Consumers expect a rich mouthfeel and smooth consistency—while manufacturers face the ongoing challenge of managing costs and ingredient availability.

KMC’s potato-based solutions are designed to meet these demands through precise formulation and proven functionality. By combining emulsifiers with efficient process performance, producers can balance indulgence, stability, and profitability. Whether the goal is a premium full-fat dressing or a reduced-fat plant-based variant, KMC enables consistent sensory quality across product types and production lines.

The result: creamy, stable products that perform under varying conditions—while keeping cost and formulation complexity under control.

Volatile egg prices, protein supply instability, and demand for healthier formulations make it difficult to achieve both texture and cost targets. Reducing fat levels or eliminating animal ingredients often leads to instability and flavour imbalance. KMC’s EmulsiForm and ColdSwell ranges address these challenges by replacing traditional emulsifiers with reliable, plant-based alternatives. The result is a product that meets both consumer and operational expectations - smooth, stable, and consistent every time.

Manufacturers can fine-tune fat content, viscosity, and stability with confidence, maintaining high sensory quality while improving production resilience. This enables food producers to meet diverse market needs, from indulgent high-fat mayonnaise to calorie-reduced dressings, all while supporting more sustainable sourcing.