Page 14

Insight AAK No 3 2016 E-book

AAK – The Co-Development Company The Co-Development Company. What is really in that brand promise from AAK? In a simplified way you could say that AAK collaborates with its customers – from idea to product launch – in order to create value-adding solutions. But how does it work? Insight asked some of AAK’s teams around the world to share some recent successful Western-style foods have become common in China and more and more cheese products, appealing to especially young consumers, appear on the market, for example pizza, cheese fondue, cheese cake, and cheese-flavored ice cream. The amount of imported cheese is growing every year, and the import volume in 2014 doubled compared to 2012 with the foodservice industry covering more than 80 percent. Processed cheese is also growing in popularity and is widely used by pizza chains. Consequently, we were contacted a year ago by two local dairy companies who both wanted to produce a vegetable-based pizza topping.   Our customer innovation team initiated the two projects with the ambition to create a fat blend adapted to Chinese 14 co-development stories. Customer Co-Development in China Vegetable-based pizza topping Customer Co-Development in Sweden Ice cream solution to overcome multiple challenges The Swedish AAK Sales and Customer Innovation teams have over the last few years worked intensively together with selected Swedish ice cream producers to help them overcome some of the biggest challenges in ice cream production. Despite its chilly climate Sweden is one of the countries in the world that consume most ice cream per capita.   Traditionally, coconut oil has been the most commonly used fat base in ice cream. However, the heavily fluctuating coconut prices and an increased demand for coconut oil in food applications resulting in higher world market prices have created a desire for an alternative solution. The ever-present health trend combined with today’s mandatory labeling of fat quality on foods have also created a willingness to improve the nutritional profile of ice cream.   But when changing ingredients, it is crucial to maintain the ice cream’s good taste, melting behavior and color. To overcome these challenges, application specialists at AAK have developed the Akomix concept. Akomix LS40 has been introduced to the Swedish ice cream producers as a possibility taste and mouthfeel preferences. Several prototypes were developed and tested and the samples were evaluated in close cooperation with the customers. After continuous improvements our new solution was approved by both customers and launched as Akoroma NH38. The solution, with the color, milk flavor and aftertaste of dairy fat-based cheese, was developed based on the traditional process of cheese which means no need for adjustments or changes to any of the existing steps in the production. Li Bao Commercial Leader Dairy and Infant Nutrition, AAK China to reduce the cost of ingredients with more than 20 percent compared to coconut oil while at the same time improving the nutritional profile and maintaining the performance of the finished product. Akomix LS40 has also enabled an easier forecasting as the blend isn’t solely relying on one small raw material source and hence shows significantly less price fluctuations.   To ensure maintained functionality and taste and a smooth transition, AAK has offered extensive technical support during implementation, working closely with the customer’s production to advice on process adjustments and to make sure the resulting ice cream meets quality expectations. The outcome has been an ice cream with excellent taste and functionality and with a healthier nutritional profile, paired with a lower cost base and easier forecasting. Ted Fyke Regional Sales Director, Nordic & Baltics


Insight AAK No 3 2016 E-book
To see the actual publication please follow the link above