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
AAK Academy events seek to inspire new product development 11.13.2018 By Karlee Renkoski Attendees worked with the company’s shortening, fats for compound coatings and filling fats.Read More
New facilities become hubs for healthier oil innovation 10.08.2018 Developers seek ways to increase oleic acid, unsaturated fat in products.Read More
Flaked shortenings 07.10.2018 To improve texture and tenderness in baked goods, AAK developed its Cisao flaked shortenings.Read More
P.h.o. ban brings wave of customizable alternatives 06.19.2018 By Charlotte Atchley Although replacements are abound, formulators must tweak systems to fit specific applications.Read More
AAK investing in the Philippines 05.31.2018 New plant initially will focus on nutrition, chocolate and confectionery fats, and dairy.Read More
What to consider when formulating with chocolate, compounds 05.29.2018 By Donna Berry From application to supply, there are several factors to account for when using these ingredients.Read More
AAK USA: At the forefront of co-development 05.16.2018 By Charlotte Atchley The company's second innovation center focuses on bakery products.Read More
When to keep it real: Chocolate vs compounds 05.15.2018 By Donna Berry Chocolate’s flavor makes it hard to leave out of any formulation, but compounds can provide relief in certain formulations.Read More
AAK USA hosts ‘Bakery Academy’ in New Jersey 05.10.2018 By Eric Schroeder First of several hands-on learning events scheduled for 2018.Read More