KMC has announced the new CheeseMaker solution for the growing vegan consumer segment.
Based on potato starch and naturally GMO-free and non-allergenic, it can be an alternative for diced, shredded and sliced cheese.
The KMC portfolio already includes a full range of solutions and recipes for vegan pizza cheese and slices suitable for warm preparation where you need a certain amount of melting. The natural next step for the KMC specialist team was to develop a firm dairy-free cheese product that would be a treat when eaten cold as a snack, in a sandwich or on top of a salad.
The new CheeseMaker CF30 from KMC will enable consumers to make a vegan cheese product with an elastic and cheese-like texture that is easy to slice and dice. The slices can be folded or rolled in a similar way to a traditional cheese product. The slices will have a firm bite, and give the anticipated resistance to the teeth when chewed.
The new dairy-free concept was showcased at Food Ingredients Europe in Frankfurt where Line Back Christensen gave an elevator pitch and an interview.
The vegan cheese product is produced in a simple process on a high shear mixer. “You start by melting the fat. In KMC Food Innovation Centre, we use coconut or palm oil, Line explains and continues, “after that, you add the dry ingredients all in one step”.
Dairy-free and vegan cheese products made with the CheeseMaker CF series contain only few ingredients. The clean label, non-allergenic and GMO-free status of potato starch will make these products interesting for all health-oriented consumers. CheeseMaker specialty starches will often reduce the ingredient costs considerably. This will make these products available to all consumer groups.
