AAK, one of the world’s leading manufacturers of value-adding specialty plant-based fats and oils, is inviting attendees of the Institute of Food Technologists 2024 Annual Meeting and Exposition (IFT24) to visit booth #1125 and find their next innovative, consumer-pleasing plant-based solution. AAK’s fat and oil solutions Make Better Happen™ by bringing together the best in sourcing and technology with world-class innovation and expertise.
Attendees who visit AAK booth #1125 will be able to gain a competitive edge in their next formulation by tasting for themselves the difference the right fats and oils can make when creating products consumers love:
- White Truffle with Raspberry Filling – Looking for a sweet treat that delivers a creamy center inside a decadent shell with great shelf life? Sample a luscious raspberry-flavored filling featuring a non-lauric filling fat that outperforms traditional lauric filling fats. It’s non-hydrogenated, non-tempering, low in saturated fats, more compatible with cocoa butter and offers better bloom stability and greater flavor release, thanks to AAK’s Confao® The filling is surrounded by a white compound where Illexao® CB 66 is the star. This 1:1 replacement for cocoa butter is a cost-effective solution that doesn’t skimp on performance or sustainability; a mass-balance RSPO option is also available.
- Carrot Cake Scone with Plant-Based Cream Cheese Icing and Cinnamon Sugar Topping – See why all shortenings and flakes are not created alike when you take a bite of this scone’s tender crumb, thanks to Cisao® 8253-00-02MB palm flakes which influences the shape and structure, while enhancing the mouthfeel and flakiness. AAK flakes are complemented by Cisao® 8312-00-01MB palm shortening which creams easily, with a more elastic texture for excellent machinability and reduces post-hardening, thus extending shelf life. Cisao® 8253 is also used within the cinnamon sugar topping as a moisture barrier to help prevent clumping, adding to the visual appeal. Both Cisao® products are RSPO certified. Plant-based cream cheese icing takes this bakery offering to a new level, delivering a sensory and functional experience very similar to traditional cream cheese icings. The plant-based cream cheese used in this icing has very low syneresis, and when compared to using 100% coconut oil, AkoVeg® 115-14 offers a 26% reduction in saturated fat and a stronger sweet cream flavor perception when evaluated in informal sensory testing.
- Plant-Based Cream Cheese and Bagels Bites – Savor the brilliance of a plant-based cream cheese that looks, tastes and functions like dairy, thanks to AkoVeg® 115-14 (coconut and high oleic sunflower oils). Containing 66% saturated fat, matching that of traditional milkfat, this plant-based dairy alternative is firm yet spreadable, delivering a creamy mouthfeel and all of the visual appeal of a good “shmear.” Compared to using 100% coconut oil, plant-based cream cheese made with AkoVeg® 115-14 is lower in saturated fat, smoother, softer and perceived to be creamier when evaluated in informal sensory testing, delivering a sensory experience very similar to milk fat.
AAK specializes in plant-based fats and oils that are value-adding ingredients in the confectionery, bakery, dairy, special nutrition and plant-based alternative segments. From label claims—such as sustainably sourced, non-GMO and plant-based—to perfecting sensorial qualities, AAK offers the latest fat and oil solutions to overcome a variety of product, process and formulation challenges.
With local and global Innovation Centers, the versatility provided by one of the broadest lines of plant-based oils and fats in the industry, and more than 150 years of experience, AAK answers the most demanding product development challenges, co-developing value-adding solutions with customers.
Find out more about AAK’s latest Co-Development solutions that can help you get your products to market faster by visiting IFT24 booth #1125 or www.betterwithaak.com.
We are AAK – The Co-Development Company.
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