AAK Launches TROPICAO, a Revolutionary Chocolate Solution

01 Sep 2015 --- AAK, a leading provider of value-adding vegetable oils and fats, has launched TROPICAO, the company’s latest innovation within business area Chocolate & Confectionery Fats.

This innovation, which is the first of its kind, has been developed for hot climate markets such as Latin America, Asia and the Middle East.

Despite chocolate consumption being on the rise in these markets chocolate manufacturers face significant challenges as the properties of chocolate change in hot climates. Heat-related bloom, which gives the chocolate an undesirable white surface and a sandy, dry texture, is cited as the most frequent reason for chocolate quality complaints in hot climates.

With AAK’s TROPICAO, it is now possible for chocolate manufacturers to produce bloom-stable chocolate and still maintain the chocolate’s sensorial properties.

“It has been proven that chocolate with TROPICAO will maintain a non-bloom appearance as well as its sensory attributes when exposed to temperatures up to 37°C”, says René Schou, Marketing Director, Chocolate & Confectionery Fats.

Moreover, AAK’s TROPICAO, which is immediately available, is compatible with all chocolate process lines and can be easily integrated into any production set-up.

“We’re extremely proud to present this revolutionary chocolate solution and product to our customers and to add it to our extensive portfolio of solutions for the Chocolate & Confectionery industry”, says Arne Frank, CEO, AAK. “We believe this could be the largest value-adding novelty in our industry since many years.”

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Cosucra finalizes investment project for pea protein expansion in the US

20 Jun 2018 --- Cosucra, originally active in sugar production, has undergone a profound transformation over the last twenty years to become a pioneer in the production of healthy ingredients derived from chicory and pea. The company’s most recent investments in its pea factory have been finalized and increased to €35 million (US$40.4 million) in a bid to conquer the US market and suit the needs of the industry. Half of this investment came from bank loans and half from self-financing, according to Cosucra.

Food Ingredients News

Liquid chocolate venture: Cargill invests €12 million in Belgian chocolate facility

20 Jun 2018 --- As the consumer demand for premium, high-quality Belgian chocolate continues to rise, Cargill has invested €12 million (US$13.8 million) in a new liquid chocolate production line at its Mouscron production facility in Belgium. This additional investment brings the total investment of the site up to €47 million (US$54.3 million). The investment increases the company’s capacity to produce milk and dark chocolate and creates up to 10 new jobs in Mouscron, Belgium.

Food Ingredients News

Clean label surge: Ingredion launches certified organic starches for North American markets

18 Jun 2018 --- Ingredion has announced two new certified-organic additions to its line of functional clean-label starches for the US and Canada, Novation Prima 309 and 609. The organic functional native corn starches enable the creation of superior eating experiences that boast extended visual, sensory and cost appeal. The starches are also designed to perform in organic products that undergo harsh process conditions and require high freeze/thaw stability, such as organic savory foods, alternative-dairy products and baby foods.

Food Ingredients News

Weekly Digest: Univar becomes a signatory of the UNGC, Mars Wrigley & Kellogg announce leadership shake-up

15 Jun 2018 --- This week in business, Univar became a signatory of the United Nations Global Compact (UNGC), the world's largest corporate sustainability initiative, DuPont Nutrition & Health is working to ensure its products are produced in ways that protect the ecosystems and communities in which the business operates. Mars Wrigley Confectionery has promoted its current Chief Marketing and Customer Officer, Andrew Clarke, to the role of Global President and Kellogg has announced two leadership changes to help drive the company's growth strategy in the North American and European regions. Also this week, Symrise subsidiary Cobell has unveiled an upgraded Beverage Centre of Excellence in Exeter, UK.

Food Ingredients News

International Cocoa Initiative: Child labor eradication efforts need to be scaled up to reach 2.1 million by 2020

12 Jun 2018 --- Coinciding with the World Against Child Labor Day (June 12), the International Cocoa Initiative (ICI) has launched its 2017 Annual Report detailing how it has reached 188,000 children with child protection measures half-way through its six-year strategy – however, there is much more work to be done. By 2020, the ICI wants to reach the estimated 2.1 million children working in unacceptable forms of child labor within cocoa growing communities in Ghana and the Ivory Coast.

More Articles