KMC is owned by Danish potato farmers and thus prioritises potato as a primary material in its research and development, although it does also work with tapioca and maize occasionally.
However, Hanne Dybvad Jensen, business development manager for the firm, said that potato has its benefits when compared to other starches.
“It is non-GMO, very neutral in taste and colourless,” Jensen told BakeryandSnacks.com.
These properties enable manufacturers to use the potato starch glaze without altering the sensory profile of the product, she said.
Potato starch also has a cost appeal and is dependent on a secure supply situation, she added.
Stick and shine
The functionality of the product is appealing as it has a superior shine and strong adhesion that sticks very well, she said. “It could even be better than traditional glazes.”
The adhesion enables toppings such as sesame seeds, salt or cake toppings that remains strong through the baking, freezing and thawing process.
“Easy-handling also holds appeal,” Jensen said. The glaze comes in powder form and is mixed directly into water at room temperature with no need for heating. It can be brushed or sprayed onto the baked goods before or after baking.
The product also plugs rising allergen concerns across the bakery sector. “Allergen issues are important today and potato starch represents an attractive non allergenic alternative to egg and dairy-based solutions,” KMC said.
Similarly it offers an alternative to egg use amid instable supply issues, particularly across Europe, the firm added.
The product is available globally because it works on a wide range of different baked goods and snack products, Jensen said.
