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    Developing and innovating smoke flavorings and ingredients – Azelis

    10 January 2018

    At FiE, Azelis demonstrated its Scansmoke flavors, based on pure, natural raw materials. In addition, the Scangold range provides many possibilities for a more appealing product and improved texture in meat and poultry, with a shorter production time.

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AAK refines vegetable oils for specialised products which meet customers' high requirements. In partnership with its customers.

AAK are always on the look out for partners whose production relies on high value-added vegetable oils. The company says that this is what has made AAK the world's leading producer of speciality vegetable fats. The products are used as substitutes for dairy fat and cocoa butter, as transfree solutions for fillings for chocolate and confectionery products, as well as by the cosmetics industry.

The company’s raw materials are obtained from areas such as Asia and West Africa. AAK is committed to sustainable development and is one of the prime movers behind RSPO, the Roundtable for Sustainable Palm Oil, and GreenPalm Ltd. Through these initiatives, AAK has contributed to the natural extraction of palm oil through natural agricultral development.

AAK's products originate in the plant kingdom and are renewable. This means that they achieve a minimal impact on the environment. AAK's products are used, for example, as lubricants for forestry machinery. The waste products discharged by the machinery to the eco-system during the production process have no harmful impact on the environment.

AAK is organised into three business areas: Chocolate & Confectionery Fats, Food Ingredients and Technical Products & Feed. The cosmetics unit, which is part of Chocolate & Confectionery Fats, is a rapidly-growing operation.

Production facilities are located in Denmark, Mexico, the Netherlands, United Kingdom, Sweden, Uruguay and the USA.

Video Interviews


20 April 2018

article image Innovative packaging with controlled air

Ulma has presented a new packaging concept where they can control the air within a packaging. Gorka Zelaia explains: “Our new machine has a patented solution where we can control the air inside the packaging, which is a problem for many of our customers today. If you have air inside the pack it is difficult to optimize without making a hole in the pack. By controlling the air level that we want to achieve, it is possible to overcome this challenge. By playing with time, we can control the air levels in the pack. It is linked to how we do the seal. We have a patented solution where we extract the air just before sealing.”

19 April 2018

article image The launch of new lactose-free dairy options

Valio is launching a new line of lactose-free yogurt to the Spanish market. Speaking to FoodIngredientsFirst, during Alimetaria 2018, in Barcelona, Anette Almi, said: “In Spain, we are moving into the lactose-free dairy market. We see more and more that consumers in Spain are conscious about lactose-free dairy. They don't want vegan products they do want dairy but without the lactose. At Valio, we are the expert in lactose-free dairy and now it is growing and there is a much bigger focus on the technology behind it. Protein has been developing a lot too, Spain is about five years behind the Nordic market, so we are targeting two things at once with some of our new Spanish launches - protein and lactose-free.

17 April 2018

article image Sustainability as a key strategy

FoodIngredientsFirst spoke with Jobien Laurijssen, Sustainability Manager at SVZ, about the company's sustainability strategy, as well as the challenges in achieving 100 percent sustainable sourcing.

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29 March 2018

article image How to define a superior protein for athletes?

Protein is becoming mainstream, but for elite athletes it remains a struggle to find the right nutrition for the right time. Elite athletes look for a natural, proven concept that improves their performance. But which type of protein to use? Based on current scientific literature and our own findings, FrieslandCampina developed an ingredient that fits the needs of your most ambitious consumer. 

01 March 2018

article image Sugar Reduction: Formulating for Success

Sugar ranks at the top of the list when it comes to consumer nutrition concerns. Sugar reduction poses a challenge across all product categories. The responsibility and cost of helping consumers reduce their sugar intake is being pushed onto the food and beverage industry by legislation like sugar taxes. Hear from nutrition and applications experts on how to succeed with sugar reduction. Find out what makes healthier products likeable while fitting into labelling and tax legislation across the world.

19 January 2018

article image Top 10 Trends for 2018: Sweet Inspiration

The leading trends driving development in snacks and confectionery are “Mindful Choices,” “Lighter Enjoyment,” “Positively Processed” and “Going Full Circle.”

Lu Ann Williams, Director of Innovation at Innova Market Insights provides an overview of the key drivers in new product innovation and how they will impact the confectionery and snacks categories.

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