Products for every customer’s need Our products and value-adding solutions offer 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. &KRFR¿OO™/Deliair™±)LOOLQJ)DWVIRUFXVWRPLHG¿OOLQJV in line with customer needs. 16 $W\SLFDOFKRFRODWH¿OOLQJFRQWDLQVSHUFHQWIDWZKLFK plays a key role in securing a good chocolate experience in WHUPVRIVWDELOLW\PHOWLQJSURSHUWLHVWHWXUHÀDYRXUUHOHDVH DQGKHDOWKSUR¿OH$GGLWLRQDOEHQH¿WVRIRXUSURGXFWUDQJH include improved mouthfeel and prolonged bloom stability for DORQJHUVKHOIOLIH(I¿FLHQWEDUULHUIDWVDOORZWKHLQFOXVLRQRI IRUHDPSOHQXWVLQD¿OOLQJ 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. For decades, the shea kernel has been an important source of nutrition and income in the rural parts of West $IULFD:HKDYHEHHQLQYROYHGHYHUVLQFHWKH¿UVWNHUQHOV 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 2016
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