Soups and sauces

Creating soups and sauces that perform flawlessly under varying processing conditions requires ingredients that deliver reliable functionality every time.

KMC’s potato-based starch solutions ensure that products maintain the desired viscosity, mouthfeel, and stability – whether produced as indulgent cream soups, rich gravies, or convenient dry mixes. Our starches are engineered to support both instant and cook-up applications, performing consistently under heat, shear, and pH variation.

For manufacturers seeking dependable performance, KMC provides tailored solutions that align with market trends for plant-based, sustainable, and clean-label formulations – helping you meet customer expectations for taste and texture while optimising production efficiency.

Developing soups and sauces that remain stable through heating, cooling, freezing, or storage requires deep technical expertise. Each processing method – hot-fill, cold-blend, or dry mix – poses its own challenges for viscosity and stability. KMC’s functional starches help manufacturers maintain consistent mouthfeel and product performance under all conditions.

Adamyl resists thermal breakdown in retorted or frozen formats, ColdSwell ensures optimal hydration and smooth texture in instant soups, and NatureBind supports shorter, creamy textures in clean-label recipes. Together, these solutions empower producers to overcome formulation complexity, reduce process variability, and deliver high-quality products that meet both consumer expectations and operational demands.