Customization takes hold in p.h.o. alternatives 11.27.2019 By Jeff Gelski Consider type of application as well as storage and distribution temperatures when choosing an oils/shortenings system.Read More
New AAK facility houses center for plant-based foods 11.15.2019 By Jeff Gelski The facility in Richmond, Calif., features a dairy and plant-based foods lab, a bakery lab, and a personal care lab.Read More
Sustainable plant-based ingredients 09.17.2019 With its new brand, AkoPlanet, AAK doubles down on its commitment to sustainable ingredients and supply chains.Read More
Bakers expand criteria for fats and oils 09.17.2019 By Charlotte Atchley Ingredients must go beyond basic functionality and taste to meet consumer and processing needs.Read More
AAK snags Soya International 09.11.2019 By Holly Demaree-Saddler In line with AAK’s goal “to be one of the world’s leading non-G.M.O. lecithin supplier.”Read More
Clean label entry points grow as definition broadens 07.31.2019 By Donna Berry As consumers become more ingredient-conscious, the industry rises to meet their demands.Read More
Designing a custom fat solution 05.28.2019 By Charlotte Atchley Formulators must collaborate to innovate.Read More
When should bakers use custom fat or oil ingredients? 04.16.2019 By Charlotte Atchley As base oils evolve and the industry grasps the technology available, bakers can avail themselves of custom fat solutions that can do practically anything. Read More
AAK increasing capacity with acquisition of MaasRefinery 02.20.2019 By Eric Schroeder Company specializes in vegetable oils and fats.Read More
Functional fat flakes 12.11.2018 Flavored shortening flakes from AAK enhance texture and create delicate air pockets in products while also contributing to sensory appeal. Read More