AAK to showcase plant-based fat and oil ingredients in plant-based meat and dessert samples: IFT FIRST 2023 Preview

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AAK (Edison, NJ) will demonstrate the versatility of its portfolio of plant-based fat and oil ingredients at the 2023 IFT FIRST Food Expo taking place in Chicago on July 16-19, 2023, at booth S1123. The company will distribute product samples demonstrating how its plant-based fats and oils benefit food formulation.

Samples will include a plant-based chicken nugget that “eats like chicken with realistic taste, texture, and succulence,” made with AAK’s AkoVeg 117-14 palm-free ingredient. Also offered will be a plant-based chipotle mayo that can serve as a dressing, dip, or spread and that “features the taste and texture of real chipotle mayonnaise.” This mayo is also dairy- and egg-free and kosher.

The company will also offer a flaky biscuit made with its specialty fats and oils that sidesteps “a hardening issue with flaked shortening as a replacement.”

On the dessert side, the company will showcase a cocoa hazelnut spread featuring its EsSence 86-33 blend of palm, palm kernel, and canola oils. This blend contains less saturated fat than comparable fats and also “significantly reduces oil seepage to provide higher-quality products with longer shelf life,” the firm’s press release states.

The company will feature its emulsified shortening system in caramel-flavored icing on chocolate cake. “With our emulsified shortening system, the icing has improved whippability and shelf life so consumers can enjoy its ideal taste and texture for longer. Features AkoSun 46-53XP high-oleic sunflower oil for better stability and shelf life; Cisao 8253 and Cisao 8315 zero-trans-fat; non-hydrogenated palm oils to protect the texture and moisture barrier of the inclusions and improve icing whippability and prevent post-hardening.”

Finally, the company will offer popcorn drizzled with chocolate made with its non-hydrogenated coating fat Cebes 29-01 NH, which can “help your compound achieve faster crystallization during cooling and deliver optimal flavor and sensorial properties,” it says.