SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

Trends > Premium

Exclusive interview

Hershey looks to upgrade chocolate confectionery lab upon visiting AAK’s new innovation center

Post a comment
Douglas Yu

By Douglas Yu+

06-Mar-2017
Last updated on 06-Mar-2017 at 14:45 GMT2017-03-06T14:45:02Z

Terry Thomas, President AAK USA, Inc. and Anne Mette Olesen, Chief Marketing Officer, AAK AB, cut the ribbon to officially open AAK’s AAKtion Lab in Edison, New Jersey.  Photo: AAK

Terry Thomas, President AAK USA, Inc. and Anne Mette Olesen, Chief Marketing Officer, AAK AB, cut the ribbon to officially open AAK’s AAKtion Lab in Edison, New Jersey. Photo: AAK

AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut.

The company, headquartered in Sweden, mainly manufactures specialty vegetable fats and oils.

The president of the company’s US division, Terry Thomas, said the new innovation center was proposed about three and half years ago.

The facility, which is an extension of the company’s US headquarter, will work with its clients to develop chocolate, compounds, baked goods and other food items, he said.

AAK’s business posted strong growth during the last year, and it anticipates a “bullish” outlook with new innovation centers opening up in China, as well as in the states of Kentucky and California in later 2017.

Following food and regulation trends

“A lot of things are changing in the fats and oils world,” Thomas said.

“We have some regulations around removing partially hydrogenated oils, so our team who are familiar with chocolate and bakery applications are working with our customers to develop solutions… to help them reduce trans-fat which is required by the FDA by the middle of next year.”

In addition, AAK is also working to replace dairy fats with vegetable-based oils and fats in order to lower the saturated fat content in baked products, according to the company.

“Both [confectionery and bakery teams’ efforts] are very much in line with health and nutrition trends that we’re seeing in the food industry,” Thomas said.

Upgrading Hershey’s shaker table

Hershey executives were among the audience members who were interested by a chocolate shaker table showcased at AAK’s chocolate confectionery lab for evacuating air bubbles during the chocolate molding process.

The director of chocolate research at Hershey, Linda Wright, told ConfectioneryNews during the facility tour, “[AAK] actually has a shaker table that is able to shake from horizontal and vertical positions. So that’s something we have to look into at our laboratory.”

She mentioned that Hershey’s chocolate lab currently only has a shaker table that operates in the horizontal direction, and hopes that by furthering its partnership with AAK will help the company get into more accelerated development opportunities, and develop better chocolate products for its consumers.

“We were able to tour the confectionery lab and the bakery lab… what they are doing in those labs is taking large chocolate production units for example, and scaling them way down,” Wright said.

Wright hopes Hershey will continue working with AAK as it is one of the key confectionery fats suppliers of the chocolate company. 

Post a comment

Comment title *
Your comment *
Your name *
Your email *

We will not publish your email on the site

I agree to Terms and Conditions

These comments have not been moderated. You are encouraged to participate with comments that are relevant to our news stories. You should not post comments that are abusive, threatening, defamatory, misleading or invasive of privacy. For the full terms and conditions for commenting see clause 7 of our Terms and Conditions ‘Participating in Online Communities’. These terms may be updated from time to time, so please read them before posting a comment. Any comment that violates these terms may be removed in its entirety as we do not edit comments. If you wish to complain about a comment please use the "REPORT ABUSE" button or contact the editors.

Related products

Dutch baker Daelmans aims to take stroopwafels worldwide

Dutch baker Daelmans aims to take stroopwafels worldwide

Daelmans has been making the caramel waffles for over 100 years and today, is...

Intelligent packaging hasn’t been successful worldwide

Intelligent packaging hasn’t been successful in its worldwide adoption

For the most part active intelligent packaging hasn’t been that successful yet and a...

Sports-themed confectionery tins popular with consumers

Sports-themed confectionery tins popular with consumers

Robert Toporowski

Project Manager, OEX Cursor

Confectionery e-commerce strategies shouldn’t be put on hold

E-tail-volution: Why confectionery e-commerce strategies shouldn’t be put on hold

Confectioners need to act fast in developing e-commerce strategies because even though online retail...

Elephant-shaped gum: Wacker highlights 3D printer capabilities

Elephant-shaped gum: Wacker highlights 3D printer capabilities

Dr Martin Seizl,

Director, Gum, , Wacker

Fairtrade to review cocoa premium against farmer income study

Fairtrade to review cocoa premium against farmer income study

Fairtrade International plans next year to review its minimum price and premium for certified...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

KitKat white space opportunities in China, Vietnam and Pakistan

KitKat white space opportunities in China, Vietnam and Pakistan, says Nestlé countlines chief

Stewart Dryburgh

Global head of KitKat and chocolate countlines, Nestlé

Malaysia to double palm oil production by 2020

Malaysia hopes to double palm oil production by 2020

Kalanithi Nesaretnam

Minister, Embassy of Malaysia in Brussels

Sollich talks chocolate: Africa catch-up, Asia and South America boom

Sollich talks chocolate: Africa plays catch-up, Asia and South America boom

Africa’s chocolate market remains a little behind but Asia and South America are booming,...

Snacks and candy blur: NPD and retail fueling, says NCA

Is that a snack or a candy? ‘It’s so blurred now’, says NCA president

Snacks and confectionery have truly blurred from a product perspective and retail slant, says...

Candy innovation: Miniature, flavors but little on health, Euromonitor

Sweet innovation? Candy makers are sticking to what they know, says Euromonitor

For the most part, confectioners have continued to innovate in known areas like flavor,...

Cocoa flavanol health claim milk drinks 'could soon be on the market': Barry Callebaut

Cocoa flavanol health claim milk drinks 'could soon be on the market': Barry Callebaut

Ieme Blondeel

Product and Process Development Engineer, Barry Callebaut

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...