Good vibrations Invited guests also participated in practical sessions in both the confectionery and bakery labs, for which the US Customer Innovation team developed several prototypes and demos that showcased the lab’s unique capabilities. Prototypes included a pan de chocolate, shortbread cookie featuring compound coating, biscuits with butter and cinnamon ÀDNHVPROGHGPLONDQGGDUNFKRFRODWHEDUVDQG a brioche. These prototypes highlight some of the cutting-edge technology in the facility and include AAK’s brand of multi-functional fats that are non- hydrogenated, zero trans, and low in saturated fat. Feedback from the event was overwhelmingly positive with many customers hoping to get into a much more accelerated development opportunity and develop the best products possible for their consumers. “We had a great time and really enjoyed learning about AAK and we are looking forward to taking advantage by working with the company in this whole new way,” said one customer of her experience at the grand opening ceremony. The capabilities of the innovation lab were of particular interest to many attendees. The lab features equipment typically found in commercial bakery and confectionery production units on a smaller scale. In addition to the enrober, cooling tunnel, and tempering unit found in the confectio nery lab, the multi-directional shaker table caught the eye of attendees as a unique feature of a lab of this type. Guests also enjoyed the hands-on experience in the bakery lab, where they were invited to roll croissant dough, SXWWKH¿QLVKLQJWRXFKHVRQSDQGHFKRFRODWHDQGWKHQ VDPSOHWKH¿QLVKHGSURGXFW7KHVHSURWRW\SHVKHOSHG to highlight the bakery lab’s capabilities and equipment, such as the deck and revolving rack ovens, reversible sheeter, and proof box. The future of co-development 'XULQJKLVSUHVHQWDWLRQRQFRGHYHORSPHQW'U-DPHV6 -RQHVHPSKDVLHGWKHLQQRYDWLRQODE¶VHVVHQWLDOUROHLQ AAK’s co-development process, from ideation through to LPSOHPHQWDWLRQ7KHODEZLOODOORZ$$.WRFRGHYHORSVSHFL¿F project, concept, or market-driven solutions together with customers, proving the product and ensuring functionality before production begins. This allows AAK to offer guidance from pilot testing through full-scale production, ensuring support at every stage and a shorter time to market. In addition, the lab will be used to organize practical courses and classes, so called AAK Academies, on bakery, chocolate/compound coatings, and combination bakery/ FRDWLQJV ¿OOLQJV7KHVHDFDGHPLHVZLOOSURPRWHQHZ product innovation and educate AAK customers. “This new innovation lab, along with bakery application labs in Louisville, Kentucky and Richmond, California and our acquisition of CalOils in Richmond, California last year, deliver on our brand promise to provide vegetable oils and fats that bring a local, regional, and global approach to solving some of our customer’s toughest formulation challenges”, said Terry Thomas. “We wouldn’t be here today without our customer partners and we will continue to invest in the latest technology and ensure that our team of innovation experts can deliver value-adding solutions to our customer partners, every day.” Application labs in AAK USA’s Louisville and Richmond locations are slated to open later this year.
AAK Insight no 4 2017
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