bake - November 2019 - 12

James Jones

AAK
Recently, AAK's Customer
Innovation Bakery team
joined efforts with its
Plant-Based Dairy team to
develop a 100% plant-based,
vegan cheesy garlic biscuit.
The prototype was presented at the 2019 International
Baking Industry Exposition
(IBIE) and was met with
huge customer interest.
Many tasting the product
were surprised that a plantbased cheese (non-dairy)
vegan bakery product could
have such good flavor, texture, color and mouthfeel.
The Bakery team also
combined efforts with the
Chocolate and Confectionery team to develop a
vanilla cupcake prototype
with chocolatey inclusions.
Leveraging AAK's areas of
expertise in Bakery Innovation Centers near its
customers accelerates speed
to market of new products.

12 < NOV 2019 | bakemag.com

James S. Jones, Ph.D., vice president of

Innovation teams are here to assist with

customer innovation for AAK USA Inc., one of

product development efforts from concept to

the world's leading manufacturers of value-

marketplace. We have local dedicated bakery,

adding specialty vegetable fats and oils,

confectionery and plant-based foods teams in

points out that a few trends impacting the

multiple locations from coast to coast across

future of the retail bakery and foodservice

North America, as well as a Global Research

segments are gluten-free, plant-based and

and Development presence in Europe, Asia,

reduced sugar diets. There is also a notice-

Africa, Central and South America. Our diver-

able push to create products that consumers

sity and depth in food product development

already know and love, while using alterna-

as well as global sourcing of ingredients and

tive ingredients that ﬁt within speciﬁc dietary

technologies allows us to expedite customer

or nutritional preferences.

focused innovation and solve brand new challenges that our customers are facing."

"With consumers becoming increasingly
health and sustainability conscious, there is an

AAK has R&D Innovation Centers in Edison,

increased interest in clean label products, as

New Jersey, Louisville, Kentucky, and its newest

well as consumers seeking ingredient decla-

location (launching in November) in Richmond,

rations that are simple, ingredients that are

California. All innovation centers are staffed

sustainably sourced and often a preference for

by experienced bakery application specialists

organic certiﬁed ingredients," Jones says.

with a deep knowledge of shortenings, oils and
other fats utilized in baking.

AAK is known in the bakery industry as a
co-development company. In that respect,

AAK Innovation Centers also provide hands-on

AAK works very closely with both current and

oils and fats education at AAK Academies or

potential customers to understand their needs

Co-Development utilizing ovens, sheeters, and

and requirements, work together to deﬁne

other machines like those found in customers'

and establish project goals, mutually decide

own facilities to solve challenges or to speed

on success criteria, and deliver a product that

new products to market.

meets or exceeds the agreed parameters.
"We work closely with our customers to modify
"Three speciﬁc factors that our customers

existing products, create new products, and

commonly express as being top of mind are:

ensure successful product launches into the

quality, speed to market, and price," Jones

market," Jones says. "The unique arrangement

says. "AAK is always focused on providing our

of AAK locations throughout the US allows

customers with the highest quality products at

AAK to understand regional market trends,

competitive economics. As retail bakeries inno-

which in turn are shared with our customers to

vate in the bakery segment, AAK Customer

focus their goals."

AAK

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