Products for every customer’s need
Our products and value-adding solutions offer customers an
opportunity to differentiate their chocolate and confectionery
products to make them preferred by consumers. We offer a
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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 with added or improved
functionality or chocolate cost reductions.
Akopol™ – Cocoa Butter Replacers (CBR) for compounds
with cocoa tolerance.
Cebes™/Silko™ – Cocoa Butter Substitutes (CBS) for
compounds with fast meltdown and fast crystallization.
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line with customer needs.
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30 percent fat, which plays a key role in securing a good
chocolate experience in terms of stability, melting proper-
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barrier fats allow for the inclusion of, for example, nuts in
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Securing our shea supply chain from West Africa
For decades, the shea kernel has been an important source
of nutrition and income in the rural parts of West Africa.
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exported in the 1950s and is today the biggest consumer
of shea kernels outside Africa. Over the past few years, we
have successfully shortened the supply chain by sourcing
part of our shea supplies directly from more than 115,000
rural women in West African countries such as Burkina Faso
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the collection of the kernels at the beginning of the season,
supporting the women and their families in improving their
livelihoods.
We are determined to further expand this direct sourcing
program going forward as it clearly adds value to the women
and their families in West Africa, since AAK this way receives
better-quality kernels, and since it makes a difference in our
supply chain.