Fats & Oils
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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.

ARTICLES

AAK natural plant-based specialty lecithins

AAK natural plant-based specialty lecithins

Ultimate solution for healthier food and beverage products with clean and sustainable label claims.
February 24, 2021
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AAK now offers a line of natural plant-based specialty lecithin emulsifier solutions that help improve nutrition, functionality, and processing of a wide variety of food and beverages.


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Developing enticing, better-for-you, specialized desserts

Developing enticing, better-for-you, specialized desserts

American consumers continue to seek more from their favorite baked goods.
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Douglas J. Peckenpaugh
September 18, 2020
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These days, you can have your cake and eat it, too. Today's sweet bakery treats like cakes, pies, cheesecakes, and cookies often combine the best of multiple worlds, bridging apparent gaps between indulgence, better-for-you and specialized dietary choices, clean label, sound functionality, and globally minded sustainability.
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Better-for-you snack and bakery product development strategies

Better-for-you snack and bakery product development strategies

Snack and baking industry responds to consumers’ requests for healthier indulgences.
Kimberly J. Decker
August 20, 2020
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There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."
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