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AAK Insight Magazine nr 2 2016

15   “The concept can be used in two different ways”, says Mats Persson, AAK Marketing Director, Bakery. “With Akopastry HP 400, you reduce all of the raw materials while retaining the puff height. With Akopastry HP 200, you reduce the fat content and compensate with other raw materials, and still keep the same puff height and weight.”   Cost efficiency is a very important competitive factor for many bakery producers, especially since their customers, mainly the retailers, are very demanding when it comes to pricing of bakery products.   After winning the award at FiE, AAK’s solution has gained further interest within the bakery industry.   “We have been asked a lot of questions about our solution and it has now been presented to both existing and potential puff pastry customers”, says Mats Persson. “A lot of bakery media have also noticed the concept and presented our solutions in their publications. Our next step is to present Akopastry to existing as well as potential customers outside of Europe where the concept should be at least as interesting as in Europe.” Enormous interest in chocolate solution AAK’s TROPICAO™ solution has been developed to overcome heat-related bloom, the most frequent reason for chocolate quality complaints in hot climates. With AAK’s innovative solution, chocolate manufacturers in hot climate markets such as Latin America, Asia and the Middle East are able to produce bloom-stable chocolate and still maintain the chocolate’s sensorial properties. Update from AAK AAK has acquired the assets and activities of Belgian company TLC, previously part of the BNLfood Group. TLC, with its base in Bastogne, Belgium, has been a customer to AAK for many years and is specialized in extracting phospholipids from egg yolk. These phospholipids have been supplied to the nutrition market under the brand OvoLife.   Phospholipids extracted from egg yolk offer additional benefits when included in nutrition formulas and reinforce functions of the brain, the eyes and the immune system at all life stages. By blending these phospholipids with Akonino ®, AAK’s solution for infant formulas, AAK will be able to extend its product range within the infant nutrition market and the nutrition markets in general, with new advanced customer co-developed products. The new products containing extracted egg yolk phospholipids will be branded Akonino® PL.   Egg phospholipids are important ingredients in nutrition formulas and the investment will help AAK to expand its infant nutrition portfolio.   “It has been proven that chocolate with TROPICAO™ will maintain a non-bloom appearance as well as its sensory attributes when exposed to temperatures up to 37°C (98.6°F)”, says René Schou, AAK Marketing Director, Chocolate & Confectionery Fats.   When TROPICAO™ was launched in September 2015, a lot of chocolate manufacturers around the world showed great interest in the solution. After winning the FiE award in December, that interest has increased significantly.   “We have seen an enormous interest for the TROPICAO™ concept and our pipeline of customer projects with the solution is building up with a speed never seen before”, says René Schou. “We have our first customer up and running with TROPICAO™ already, which confirms the greatness and reliability of the solution.” Today, Akonino® PL is only sold in Europe but AAK’s ambition is to expand sales outside of Europe during the coming years, with focus on Asia.


AAK Insight Magazine nr 2 2016
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