Snackification - AAK 2024 - 3

in creating the taste and texture that keep
consumers coming back for more, as well
as delivering the functionality required in
applications in the confectionery, bakery,
dairy, special nutrition and plant-based meat
and dairy segments, " explains Octavio Díaz
de Leon Carrillo, President Americas, and Vice
President AAK AB.
Snackification Spotlight: Confections
Plant-based oils and fats play an especially
important role in confections, including those
deemed better-for-you. AAK offers a range of
solutions from cocoa butter equivalents for
compound coatings to confectionery fats for
fillings, inclusions, caramels, ice cream coatings
and spreads.
AAK's brands include:
* CEBES®
» High performance fats used for
premium compound coatings, typically
made of fractionated palm kernel oil
* ILLEXAO™
» Cocoa butter equivalents
(CBE) that are fully compatible with
cocoa butter
* SILKO™
» Brand of fats used for pastels and
chocolate flavored coatings and drops,
available in a wide range of melting
points
* CONFAO®
» High performance fats used for
premium filling applications
* NEUTRESCA™
» Multi-purpose functional
fat based on palm
kernel and coconut
oils, used in various
applications
Innovation in Action
* Enrobed Nutrition
Bar featuring a clean
label compound coating
made with an emulsifier-free
blend.
* Caramel that was
reformulated with
Confao®
30, a nonpalm,
non-hydro
solution that meets
consumer demand.

Snackification - AAK 2024

Table of Contents for the Digital Edition of Snackification - AAK 2024

Snackification - AAK 2024 - 1
Snackification - AAK 2024 - 2
Snackification - AAK 2024 - 3
Snackification - AAK 2024 - 4
https://www.nxtbook.com/sosland/aak/snackification-aak-2024
https://www.nxtbook.com/sosland/aak/better-balance-aak-2023
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