15 Customer Co-Development in the United Kingdom Butter alternatives within pastry and brioche production With an increasingly volatile butter market, and a growing demand from retailers for healthier products, manufacturers are looking for ways to stabilize ingredient costs and improve nutritional profiles. As they, of course, are unwilling to compromise on taste, texture, quality, appearance and shelf life, AAK’s Customer Innovation team in the UK have been working with several baking customers to formulate butter alternatives. One close collaboration was with a leading manufacturer of pies and pastries. As butter prices had increased dramatically, this specific customer was seeking cost savings without compromising on the products’ buttery taste and texture. Our Customer Innovation Manager worked out different options which were trialed at the customer’s site. After some iterations a matching formulation was identified and the switch was performed. Now, our butter replacer is being used in the company’s new ready-to-roll pastry, resulting in a pastry with a buttery taste and texture, but with increased convenience and dramatic cost savings. Following an innovation day held for a British bakery, our team raced against the clock to supply a pumpable butter alternative for use in a new brioche recipe. It had to deliver a healthier profile, an exceptional ease of use optimized for the baker’s process systems, and significant savings – all in the space of less than four weeks. Our Customer Innovation Manager had to react quickly and prepare a couple of prototypes based on some existing solution – which worked out as planned during trials. Next step was to present the alternatives for the bakery and luckily they could find a close enough match enabling a solution within less than four weeks. Tracey Moss Technical Sales Manager, AAK UK Jill Ellis Customer Innovation Manager, AAK UK Implement Launch Prove Ideate Create The five value-adding stages of AAK’s co-development approach.
Insight AAK No 3 2016 E-book
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