AAK, one of the world’s leading producers of high value-adding specialty vegetable fats, is proud to offer a double helping of non-hydrogenated (non-hydro) resources: the launch of NonHydro.com, a website devoted to non-hydro solutions, and the presentation of five delicious non-hydro bakery and confectionery prototypes during the 2015 Institute of Food Technologists Annual Food Expo. These two latest offerings coincide with the recent FDA determination regarding partially hydrogenated oils (PHOs) and further establish AAK’s leadership in the non-hydro arena, where AAK has provided successful non-hydrogenated and fully hydrogenated solutions for challenging and complex real-world applications, allowing manufacturers to create trans fat-free alternatives to their original formulations.
“We are more than ready, and truly excited to present our non-hydro, no trans fat solutions, both online and in real-world applications,” Terry Thomas, President, AAK USA Inc. stated. “We have spent more than a decade providing non-hydro solutions to our customers and today we offer the industry and our baking, confectionery and dairy customer partners unique value-adding vegetable oil solutions without trans fats. In light of the FDA’s recent determination that partially hydrogenated oils (PHOs), are not ‘generally recognized as safe’ (GRAS) for use in food1, manufacturers will be well served by our experience and capabilities as they transition out of PHOs. Those who partner with AAK will be able to successfully reformulate to non-hydro products that look and taste as good as they did before the ruling, due to our commitment to customized solutions, our experience in the non-hydro arena and now, our state-of-the-art innovation center, currently under construction.”
All of AAK’s featured prototypes are non-hydro, trans fat free, and low in saturates and will be offered to attendees at IFT Booth #1667. Bakery prototypes will include Flaky Pie Crust made with EsSence®, AAK’s high performance brand of baking fats, and a Mini Blueberry Scone made with Cisao®, AAK’s multifunctional brand of baking fats, that each allow the flaky, flavorful texture and taste consumers love, without the PHOs. A homestyle Biscuit will also take center stage, made with Cisao®, AAK’s multifunctional brand of baking fats, with all the hallmarks of a great biscuit: crumbly texture, lift, and delicate air pockets. Confectionery prototypes will include an enrobed Chocolate Flavor Coated Pretzel Rod made with Cebes®, AAK’s high performance confectionery coating fats that provide delicious taste and appealing sheen. Finally, the Chocolate Flavor Praline made with Confao® and Illexao®, AAK’s high performance filling and coating fats provide a decadent truffle-like meltaway sensation enclosed in a delicious outer shell.
AAK has focused on unique non-hydro solutions for applications ranging from bakery mixes, laminated doughs, icing systems and confectionery coatings to cream filling systems and whipped toppings. As a result, the company has a proven track record of meeting consumer demand and legislative requirements without sacrificing quality, turnaround time or competitive prices. In addition to keeping the taste and texture that consumers love, AAK’s non-hydro solutions provide the performance and shelf life manufacturers need, with several lines of non-hydro, no trans fats products. The FDA determination is sure to heighten consumers’ label awareness, and will likely spark renewed commitments to health, wellness and environmental concerns. AAK’s products are derived from renewable crops, with ingredients grown and sourced responsibly as part of a continued commitment to sustainability, so bakery and confectionery products can perform and taste just as good as they always have, with increasingly consumer-friendly labels. In this newly non-hydro world, food manufacturers may benefit from embracing perceived health benefits and positioning themselves on the side of consumer health and wellness. Find out how AAK can help you anticipate, meet, and even exceed your non-hydro requirements.
On June 16, 2015, the FDA released its final determination that partially hydrogenated oils (PHOs), are not “generally recognized as safe” (GRAS).
- The determination is based on a thorough scientific review of the effects of PHOs, the primary dietary source of artificial trans fat in processed foods.
- The FDA expects this action to reduce coronary heart disease and to prevent thousands of fatal heart attacks each year.
- The FDA has set a compliance period of three years, so manufacturers need to plan appropriately, depending on their current compliance status.