AAK is showcasing its vast range of multi-functional fat solutions that are designed to help manufacturers create foods for today’s consumer trends, but most specifically, the plant-based versions of everyone’s favourite treats.
All items feature one or more of AAK’s multi-functional fat solutions and are non-hydrogenated and low in saturated fat.
“Our customer innovation team has developed a really nice sampling of ontrend and better-for-you plant-based, confectionery and bakery products that showcase how our fat and oil solutions deliver the taste consumers are seeking – with the performance today’s manufacturers need,” said Octavio Diaz de Leon, president of AAK USA and AAK North Latin America.
“Our experts are also here to help IFT21 attendees overcome product and process challenges with AAK’s toolbox of individual, multi-oil and multi-functional fat and oils that help create new and improved foods that great-tasting and are 100% plant-based, organic, non-GMO, and more.”
Visitors to FIRST/IFT21 can expect to learn about:
The ultimate vegan pizza
A chewy pizza crust, topped with a rich, creamy and melty plant-based cheese pizza topping is created with AkoSun 46-53 XP to provide tenderness and lubricity to the pizza dough. It also incorporates Cisao 8253-31-02 fat flakes to create a more open crumb structure and larger air pockets to help lighten the bite and improve the visual appeal of the crust. Finally, AkoVeg 107-12 provides the plant-based cheese pizza topping with a smooth texture and creamy mouthfeel, while also yielding clean sliced cheese shreds.
Plant-based it’s-bacon-but-not-bacon-plant-bacon strips
This offering from AAK results in a crispy and chewy texture. AkoVeg 117-14 is used within the bacon matrix to provide the refrigerated bacon slices with the optimal amount of structure, while still allowing for slice flexibility. Neutresca 51-25 is applied as a topical coating to the bacon slices to provide sufficient fry-ability without adding oil to the frying pan before cooking.
Plant-based butter (both hard and spreadable versions)
Smooth, creamy plant-based butters that deliver a super-clean taste and satisfying mouthfeel, with a clean and simple label. Featuring AkoVeg 115-14 in the hard butter for a product that is stable at room temperature, and AkoVeg 158-44 for a spreadable butter for use on toast or bagels. These butters are free from trans-fat and cholesterol, with saturated fat levels similar or lower than conventional butters to create a great better-for-you options.
Enrobed caramel-chewy caramel enrobed in a confectionery coating
Features Cebes 29-02 NH, a versatile non-hydrogenated palm kernel and palm oil used for coatings, caramels, and inclusions. The product provides great melt point, texture, snap, shine, and bloom resistance for coating applications.
Super compound praline
A smooth and creamy filling in a decadent dark chocolate super compound shell, featuring Confao 50, a filling fat that provides a smooth texture with a soft bite and quick melting. The coating also incorporates Illexao CB 66, a cocoa butter equivalent that provides 100% compatibility with cocoa butter. Cocoa butter equivalents can also be used to improve the quality of softer cocoa butter.
“Our team is readily available at our coast-to-coast Innovation Centers to work to co-develop customised solutions that fulfil consumer desire for better-for-you, clean label and sustainable solutions that look, taste and perform just like traditional foods,” said De Leon.