AAK aims to help food manufacturers create artisanal-style pizzas with a new range of flaked fats that are said to enhance crust taste and texture – as well as offer easy handling during the production process.
The company said the products provide a simple way to improve the mouthfeel of crusts in both thin and deep pan pizzas.
Visual appeal is also said to be improved, as the fats create air pockets in pizzas and a more open dough structure.
Rasa Moorthamer, business development director at AAK, said: “Today’s consumers want pizzas with artisan quality, taste and texture. Our expertise in vegetable oils and fats ensure our flaked fats give the premium pizza experience consumers are looking for.
“This versatile solution allows for the creation of a tasty product that can make production simpler, while opening the door to unique sensory experiences, whether the pizza is sold frozen, chilled, fresh, or as a dry-mix.”
The flaked fats are said to provide a simple way to improve mouthfeel of crusts in both thin and deep pan pizzas.
Sweden-headquartered AAK said that if using flavoured flakes, the taste is encapsulated in the flake until the pizza is baked and the fat starts to melt, resulting in an enhanced flavour.
Finally, the flaked fats are said to reduce oiling out – the oil migration from the crust that can make home-delivery boxes soggy. Preventing oiling out can allow for a better crust texture and has the extra benefit that consumers’ hands will get less greasy if they pick up their pizza to eat.
Last week, AAK announced it will invest around SEK 300 million ($31.9 million) to increase capacity at its facility in Zhangjiagang, China, adding additional capacity in the bakery segment to meet demand for its high-end bakery solutions.
The expansion will also include a processing plant for the company’s special nutrition unit, focusing on the production of infant nutrition solution INFAT, sold through Advanced Lipids, a joint venture between AAK and IFF.
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