AAK wins twice at FiE7 Dec 2015
AAK’s TROPICAO chocolate solution, together with Akopastry HP, AAK’s latest offering within the bakery segment, received innovation awards at Food ingredients Europe for best confectionery innovation and best bakery innovation.
AAK’s TROPICAO chocolate solution, together with Akopastry HP, AAK’s latest offering within the bakery segment, received innovation awards at Food ingredients Europe. TROPICAO was awarded best confectionery innovation while Akopastry HP won the award for best bakery innovation.TROPICAO was developed to overcome heat-related bloom, the most frequent reason for chocolate quality complaints in hot climates. With AAK’s solution, chocolate manufacturers in hot climate markets such as Latin America, Asia and the Middle East are said to be able to produce bloom-stable chocolate and still maintain the chocolate’s sensorial properties.Products with AAK’s solution Akopastry HP, which was developed for industrial puff pastry manufacturers, are said to show significant cost efficiency together with improved structure of the pastry and improved nutritional profile.“This is of course a great recognition of our unique solutions to the bakery and confectionery industries as well as of the teams behind the innovations,” said Anne Mette Olesen, AAK’s Chief Marketing Officer. “It is with a lot of pride we accept these awards.”
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