Fats like butter, lard, margarine and shortening, and oils like canola, coconut, corn, cottonseed, nut, olive, palm, peanut and soybean, including monounsaturated, polyunsaturated and low-fat and reduced-fat formulation tactics and trends.
The flexibility to produce different flavors, shapes, sizes and types of products is high on the list of qualities that snack and bakery makers are seeking from manufacturers offering griddle equipment and fryers.
AAK opens "AAKtion Lab" to help customers ideate, develop new bakery foods, chocolates and confections.
March 6, 2017
AAK has officially opened their new innovation center. The facility, named AAKtion Lab and based at their USA headquarters in Edison, New Jersey, will be the flagship application lab for the company’s co-development process.
For over 500 years, we’ve been looking for the fountain of youth—that magical restorative water that will make us look and feel younger. While the fountain has yet to be discovered, we can find some solace in knowing that many of the foods we eat are becoming healthier for us.
During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.