AAK has developed Akospread, a new range of fats designed for chocolate and nut-based spread applications.
The ingredient range is said to guarantee stability, spreadability, visual appeal, texture and flavour, AAK said.
A selection of Akospread solutions are available for applications such as: spreads with a high percentage of nuts; products sold in warmer climates, where stability is a greater issue; applications that are high in liquid oil; spreads made with blends of non-hydrogenated, non-trans, and low-saturated fats for clean-label appeal; spreads based on shea oil for palm oil-free labels.
According to Euromonitor, the global chocolate and nut-based spreads market is projected to record a CAGR of 3.2% between 2018 and 2023, when it will be worth $11 billion.
AAK highlighted that dipping biscuits or baked goods into spreads or eating spreads straight from the jar with a spoon are becoming more popular among consumers.
“The sweet spreads category is benefiting from growing awareness of the favourable health effects associated with consumption of nuts,” said Marco Oomen, AAK global business director for chocolate and confectionery fats.
“In particular, spreads that are high in protein and unsaturated fats satisfy consumer perceptions of a healthier snack.”
He added: “Akospread will enable companies to overcome the formulation and manufacturing challenges associated with sweet spreads to deliver high-quality products that align with this market trend.”
In March, AAK released a range of flaked fats that are said to enhance the crust taste and texture of pizzas. The company said the products provide a simple way to improve the mouthfeel of crusts in both thin and deep pan pizzas.
© FoodBev Media Ltd 2020
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