AAK’s Tropicao and Akopastry HP recognised in Fi Europe Innovation Awards
Posted: 2 December 2015 | Victoria White | No comments yet
Tropicao was awarded best confectionery innovation while Akopastry HP won the award for best bakery innovation…
AAK has announced that Tropicao, the company’s revolutionary chocolate solution, and Akopastry HP, AAK’s latest innovation within the Bakery segment, both have been recognised with innovation awards at Food ingredients Europe Innovation Awards in Paris, France.
Tropicao was awarded best confectionery innovation while Akopastry HP won the award for best bakery innovation.
Tropicao has been developed to overcome heat-related bloom, the most frequent reason for chocolate quality complaints in hot climates. With AAK’s innovative solution, chocolate manufacturers in hot climate markets such as Latin America, Asia and the Middle East are able to produce bloom-stable chocolate and still maintain the chocolate’s sensorial properties.
Akopastry HP improves the nutritional profile of pastry
Products with AAK’s solution Akopastry HP, which has been developed for industrial puff pastry manufacturers, show significant cost efficiency. In addition, products with Akopastry HP show an improved structure of the pastry as well as an 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”, says Anne Mette Olesen, AAK’s Chief Marketing Officer. “It is with a lot of pride we accept these awards.”
Launched in 1986, Food ingredients Europe is the global meeting place for all stakeholders in the food ingredients industry. It is held once every two years in a major European city.
The FiE Innovation Awards jury handed out nine different awards to recognise innovative companies in the European food industry.