Solutions - Protein

INTRODUCTION

Potato protein ingredients for modern food manufacturing

Plant-based protein enrichment is now a core driver of innovation in bakery, snacks, pasta, beverages and nutrition categories. Potato protein gives product developers a highly nutritional, label-friendly alternative to animal and allergenic plant proteins, without compromising on taste or processing performance.

Extracted from non-GMO Danish potatoes, KMC’s potato protein solutions combine a mild flavour profile with a high protein content and excellent amino acid balance, making them ideal for fortification and performance-driven formulations.

POTATO PROTEIN

Nutritional and functional value for food applications

Potato protein delivers high nutritional density and a clean sensory profile, making it a strong choice for manufacturers targeting health-conscious and performance-oriented consumers. KMC's Protafy range is a non-functional, high-quality protein concentrate with a light brown colour, mild taste and a high percentage of protein in solids, suitable for enriching bakery goods, snacks, pasta, noodles and bars.

Its complete essential amino acid profile, DIAAS score of 115 and high BCAA content support muscle building, and recovery concepts across mainstream and specialised product ranges.

POTATO PROTEIN

From formulation issues to reliable performance

Protein fortification can introduce off-flavours, gritty mouthfeel and complex allergen declarations. Procurement teams also face volatility in supply, price and documentation quality, while R&D must still deliver stable processing performance at scale.

Potato protein helps reduce these pain points. Its mild taste and non-allergen profile support recipes that are easier to balance sensorially and simpler to label for global markets. The Danish, non-GMO value chain offers predictable quality, strong traceability and documentation that supports both technical validation and sustainability reporting.

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Lata Menon

Regional sales director

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Our application center

Successful protein concepts rarely result from ingredients alone; they depend on close collaboration between your teams and a partner who understands both functionality and market dynamics.

At KMC’s Innovation Centre, our food technologists work side by side with product developers, procurement and sustainability specialists to design potato protein solutions that fit your recipes, processes and commercial targets.