AAK Academy™ – sharing oils and fats expertise with the bakery sector to improve recipe performance
AAK (UK) Limited has developed a series of training programmes for food manufacturers to help them develop new products, improve current products and achieve business goals. The AAK Academy™ was created to share AAK’s extensive knowledge of fats and functional ingredients with its customers.
Over the years, AAK has accumulated an extensive expertise in the chemistry and properties of lipids – oils and fats derived from vegetable sources. As the UK’s leading manufacturer and supplier of lipids to the bakery sector, AAK’s knowledge of lipid chemistry, properties and applications, as well as potential modifications, is significant.
The AAK Academy™ is a training concept designed specifically for experts within the AAK team to share this extensive knowledge with customers, enabling them to get the very best out of AAK’s ingredients, whilst developing their recipes and producing improved products in terms of taste, texture, shelf life and cost.
The AAK Academy™ offers segment specific courses that focus on specific application segments, including bakery and confectionery, as well as tailor-made courses for individual customers.
Courses cover everything from lipid manufacture and chemistry to processing methods and the role of lipids in our diet and their effect on texture and taste. These courses include practical sessions and demonstrations at AAK’s application laboratories in Hull as well as sites in Sweden and Denmark. Alternatively, AAK can deliver courses on-site for customers that have such a requirement.
AAK’s Pricing & Purchasing seminar outlines the practicalities of buying vegetable oils and fats. Experts share their knowledge of markets – where various crops are grown, when they are harvested, where they are consumed and when it is best to buy. Attendees also learn about trading and pricing – how trading takes place and what the price drivers are.
“At AAK, we are absolutely dedicated to working in partnership with our customers to improve their recipes and products,” said Helen Flower of AAK.
“By working together we can add our expertise in the properties of vegetable lipids to our customers’ knowledge of their market and product to produce recipes with improved performance. By using a specific oil derivative, we can increase shelf life, improve taste and even change texture. We can also help our customers’ reduce costs.”
All participants receive course materials plus AAK’s 250-page book of theoretical and practical knowledge on oils and fats, called “Handbook – Vegetable Oils and fats”.