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 U.S. Food and Drug Administration (FDA) has issued a GRAS (Generally Recognized As Safe) Letter of No Objection for Cargill’s canola lecithin for use as a multipurpose ingredient in a variety of foods.
A handful of prevailing trends are at work across today’s snack and baking industry to help drive sales forward for foodservice operators, ranging from grain and flavor diversity to an increased focus on health and wellness.
The chips market has grown highly diversified over the past several years. In 2017, a chip can run the gamut, including standard potato chips, chips made out of fruits or vegetables, and multigrain options.
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.