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AAK Annual Report 2015

16 level of health awareness. Here, new innovations characterize changes in the food industry, such as the increasing convergence of the chocolate confectionery and bakery segments and the snacking trend. This adds changes and complexity within product innovation and production, which fits very well with the AAK business model for customer codevelopment. A product addressing every customer’s need Our products and value-adding solutions offer the customers an opportunity to differentiate their confectionery products to make them preferred by consumers. We offer a customized product range under the following brands: TROPICAO™ – a solution that helps chocolate to maintain a non-bloom appearance as well as its sensory attributes when exposed to temperatures up to 37°C (98.6°F). Illexao™ – Cocoa Butter Equivalents or Improvers (CBE/ CBI) for chocolate cost reductions or chocolate with added or improved functionality. Akopol™ – Cocoa Butter Replacers (CBR) for compounds with cocoa tolerance. Cebes™/Silko™ – Cocoa Butter Substitutes (CBS) for compounds with fast meltdown and fast crystallization. Chocofill™/Deliair™ – Filling Fats for customized fillings in line with customer needs. A typical chocolate filling contains 30 percent fat, which plays a key role in securing a good chocolate experience in terms of stability, melting properties, texture, flavor release and health profile. Additional benefits of our product range include improved mouthfeel and prolonged bloom stability for a longer shelf life. Efficient barrier fats allow the inclusion of, for example, nuts in a filling. Right raw materials Every stage of our value chain requires specialist expertise – from purchasing of raw materials to marketing and sales. When purchasing raw materials, we maintain a high level of quality control to ensure food safety, but also a high focus on initiatives to ensure corporate social responsibility. Shortening the shea supply chain For decades, the shea kernel has been an important source of nutrition and income in the rural parts of West Africa. We have been involved ever since the first kernels were exported in the 1950’s and are today the biggest consumer of shea kernels outside Africa. Over the past few years, we have successfully shortened the supply chain to include only those participants that actually add value. One consequence of this is that we now also obtain direct supplies from thousands of rural women in Burkina Faso and Ghana.


AAK Annual Report 2015
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