Sponsored Content

KMC unveils breakthrough starch for ultimate plant-based stretch cheese

In an exciting development for the plant-based food industry, KMC has launched CheeseMaker CF66, an innovative potato starch designed to deliver the perfect melt and stretch for plant-based cheese. This new ingredient addresses a long-standing challenge in the market, providing a solution that enhances both the texture and functionality of plant-based cheese.

Elevating Plant-Based Cheese to New Heights

The demand for high-quality, dairy-free cheese alternatives continues to grow as more consumers seek sustainable and allergen-friendly options. KMC’s CheeseMaker CF66 stands out by offering a firm stretch when melted, surpassing traditional dairy cheese in practicality and nutritional benefits. This makes it an ideal choice for plant-based pizza cheese and other applications that require a superior melt and stretch.

Overcoming the Stretch Challenge

Achieving the coveted stretchiness of melted cheese has been a significant hurdle for plant-based cheese producers. CheeseMaker CF66, derived from potatoes, effectively tackles this issue. It replicates a stretch similar to that of mozzarella while delivering a superior texture and bite, which is essential for creating a satisfying cheese experience. Additionally, it shreds easily with minimal smear, streamlining production processes.

“This development is a major milestone in the evolution of plant-based cheese,” says Ken Gregersen, Product Manager at KMC. “We are thrilled to offer a solution that achieves both a satisfying texture and melt, which is highly sought after in the market.”

Read More