KMC is releasing the creative potential of plant-based sugar confectionery. With few restrictions on textural innovation, new potato-based components satisfy several criteria for indulgence, sustainability, and universal appeal.

It presents a chance for manufacturers to join or grow in a market where the business case is becoming more compelling.

The rationale is that consumers’ growing concerns about animal welfare, the environment, and health have led to a surge in the popularity of plant-based gummies, chewy candies, and other sugar confectionery goods. The global market projection for plant-based sugar confectionery indicates a nearly 10% compound annual growth rate through 2030.

With their most recent offerings, KMC’s potato starch experts have proven that choosing plant-based candy is more than just a moral decision. It has limitless potential for innovative texture at a low cost, making it material for popular bestsellers.

“Our specialty potato starches for confectionery enable the ultimate break from animal-derived gelling agents. Manufacturers gain unprecedented freedom to tailor textures to market needs using their existing processing equipment. At KMC, innovation is plant-based. We make it possible with our locally grown potatoes, giving our value chain full transparency and a low environmental footprint,” Peter Buchreitz Thesbjerg, confectionery product manager, said.

Great Elasticity With Less Energy

KMC’s patented technology is at the heart of the new flagship ingredient Gelamyl 625, which delivers a key competitive advantage in the form of exceptional elasticity. A low drying temperature – 25°C compared to 55°C for conventional plant-based gelling agents – contributes to improved processing efficiency.

“High elasticity creates a firmer, better bite and gives confectionery manufacturers fantastic opportunities to reduce the use of animal-derived gelatin or replace it entirely. At the same time, the processing functionality has reached an important milestone – a considerably lower drying temperature with no compromise in quality. That’s a huge gain for energy efficiency and cost efficiency overall,” Peter Buchreitz Thesbjerg explained the benefits.

Gelamyl 625 complements the possibilities provided by another specialty starch in the KMC range – Gelamyl 805. Enabling tender to semi-firm textures, Gelamyl 805 is already attracting interest from the plant-based confectionery space.

KMC has established a strong track record for its Gelamyl sugar confectionery starches. Covering the entire texture spectrum from soft, and elastic to hard, the range is helping manufacturers set new standards for sustainable, plant-based confectionery for all to enjoy.