Akochurn

With Akoblend it is possible to improve the nutritional profile and lower the cholesterol content of butter. Just as with ordinary butter the fat content, however, has been somewhat high. This is especially so, when taking into account the strong low fat trend within food.

With Akochurn it is possible to make a traditionally churned butterblend, which can compete with the low fat spreads on the market by combining the following:

Tradition – consistency and image of churning process
Nutrition – low fat content, low level of saturated fat AND low cholesterol Akochurn is of course non-hydrogenated.