KMC Noodle solutions

INTRODUCTION

Noodles with potato-based solutions

Today’s consumers demand noodle products that combine convenience, texture, and consistent quality. From instant and glass noodles to chilled and frozen formats, manufacturers must achieve perfect hydration and elasticity while maintaining an appealing bite.

KMC’s potato-based starch solutions enable superior performance across all noodle types — improving texture, reducing cooking time, and ensuring stability throughout shelf life. Derived from sustainable, non-GMO Danish potatoes, our starches offer a neutral flavour profile, making them ideal for both traditional and modern formulations. Whether you’re reformulating for clean labels or optimising process efficiency, KMC provides the functional base you need for reliable, high-quality results.

NOODLES

Delivering texture, speed, and cost-efficiency

KMC’s Superior Potato Starch and Amylacetate ranges provide manufacturers with the technical precision needed for noodle quality and process efficiency. The starch granule structure ensures fast water absorption and firm, elastic textures, while modified variants maintain softness during storage and freezing. These solutions replace costly or supply-volatile ingredients such as mung bean starch without compromising appearance or taste.

By combining innovation and process expertise, KMC enables food producers to enhance product appeal, reduce formulation costs, and streamline manufacturing with proven, sustainable functionality.

NOODLES

Overcoming texture and stability challenges

Developing noodles that meet global consumer expectations involves balancing hydration speed, elasticity, and stability — all while controlling cost and sustainability.

Instant noodles require quick cooking and firm bite; fresh and frozen variants must retain elasticity through storage; glass noodles need translucency and resilience without expensive raw materials. KMC’s functional starches overcome these challenges through optimised gelatinisation and controlled retrogradation, ensuring superior performance in diverse noodle systems.

The result is efficient, reliable production with products that deliver quality in every bowl — from factory line to final serving.

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SHARING OUR EXPERTISE

Innovation and partnership

KMC’s Innovation Center is where scientific research and practical food technology come together to advance the functionality of potato starch. Equipped with pilot-scale processing lines, analytical laboratories, and sensory testing facilities, the centre serves as a hub for continuous development of new starch applications and performance improvements.

Here, experts study hydration behaviour, texture optimisation, and product stability across a wide range of food systems — from noodles to plant-based alternatives.

The Innovation Center also plays a central role in testing new formulations, validating process efficiency, and supporting KMC’s commitment to sustainable, plant-based innovation. By integrating research, testing, and production insights, it ensures that every new solution from KMC delivers both technological reliability and measurable value in modern food manufacturing.