Muffin in colorful forms and topped with whipped cream - Co-Development - AAK

The successful alternative

to partially hydrogenated oils

Collaboration for non-hydro alternative

By partnering with AAK, you will be able to successfully reformulate products containing partially hydrogenated oils to non-hydro products that look and taste just as good as they did before. This is how we did it in the United States.

AAK’s North American Go-to-Market team recently achieved a key win with a global industry leader in the bakery segment. Our customer had a need to approve a new vendor for the fat used in their whipped toppings. At the same time, on June 16, 2015, the Food and Drug Administration (FDA) released its final determination that “partially hydrogenated oils (PHOs) are not ‘generally recognized as safe’ (GRAS) for use in food”, giving a compliance period of three years for their removal.

Meeting the needs

With the inevitable change towards non-PHO around the corner, the customer decided to align themselves with AAK with the existing formula prior to the co-development work to convert so that AAK could get to know the customer’s facilities and work out any transitional logistic challenges. Our team was able to identify an alternative to the competitive product as an interim solution for stable whipped toppings, while at the same time committing to the co-development of a non-PHO solution to meet regulatory guidelines and the functional requirements of the customer’s application needs.

Successful partnership

The North American Go-to-Market team leveraged AAK’s global application team tapping into the collective knowledge of the organization to create a robust alternative to the incumbent product, while at the same time committing to identifying the best possible non-PHO solution. A key take-away: By partnering with AAK, food manufacturers will be able to successfully reformulate their products containing PHO to non-hydro products that look and taste just as good as they did before.

—Ryan Branch, Sr. Marketing Manager, AAK USA

Get in touch with your Co-Development partner

Discover more stories

The perfect butter replacer

Increased butter prices and a demand for healthier products prompted AAK UK’s Customer Innovation team to co-develop butter alternatives together with a number of customers.

The vegetable-based pizza topping

Our Customer Innovation team collaborated with two Chinese dairy companies to create Akoroma NH38, a customized vegetable-based pizza topping that meets new demands.

Innovating a “no cholesterol” option

To help one of our customers to enter new markets—without increasing costs—AAK Mexico developed a “no cholesterol” product that provides health benefits and keeps the flavor profile.