April 2009 - AAK

AAK Magazine | April 2009
Emerging trade in certified palm oil
page 2
ILLEXAO – cost savings with no compromise on quality
page 7
Lifecycle analysis – a complex issue
page 8-9

AAK Magazine | April 2009
From the editor
Spring is upon us bringing energy and incitement
to each one of us. It is time for planning
and thinking ahead.
Although the global economy faces severe
challenges and the food industry is live to the
financial crisis, we have to keep hope that the
industry in general will be able to defy an economic
downturn. However, it is clear that the industry
must adapt to current market conditions to pave
the way to future growth.
The consumers have continued focus on
healthier and natural ingredients and our industry
seeks cost-effective solutions. At AAK,
we continuously develop to bridge these market
demands with our solutions to bring opportunities
to our customers.
In 2008, we faced a volatile raw materials
market with significant increases in prices for
many important raw materials followed by a
drastic downtrend in prices during the year. In
this issue of AAK GLOBAL we present our tools
to make your daily business easier – myTrade
Update and AAK ACADEMY .
The steady rise in cocoa butter prices along
with the strained global environment make cost
cutting with no compromise on quality more appealing
than ever. Probably there never was a
better reason to consider replacing some cocoa
butter with ILLEXAO in your chocolate recipes
to obtain significant cost savings.
Trans fatty acids are in focus and experts and
authorities recommend to lower the content of
trans fatty acids in food products. So what’s new
on the horizon? Reduction of saturated fatty acids
is the rising health issue within oils and fats. At
AAK we have developed a confectionery filling
fat – CHOCOFILL LS – low in saturated fatty
acids for healthier fillings.
In September 2008, we carried out a customer
satisfaction survey among our important customers
to learn more about their views on AAK as
a business partner. In general, the results were
very encouraging and a high percentage of our
customers believe that their business with AAK
will increase over the next years. As a point for
improvement, the survey identified information
and communication to the customers. Needless
to say, we have clear focus to improve in this
area and we are confident that you will notice
the change.
AAK’s challenge is to closely follow market
trends and optimise communication with our
customers to make sure we are able to provide
you with the right opportunities and solutions in
vegetable oils and fats.
GLOBAL AAK Magazine
published by AarhusKarlshamn Sweden AB
SE-374 82 Karlshamn, Sweden | www.aak.com
Editors:
Henrik Höjland, Jan-Olof Lidefelt, Anneli Matsson, Malin
Thors, Britha Kruse, Ted Fyke, Bodil Granroth, Judith
Murdoch, Johan Malm, Joakim Karlsson, Christine
Åkesson-Stenbeck, Charlotta Tudesjö, Karin Bringsarve,
Anne Brødsgaard, Torben Olesen, Mads Holmer-Jensen.
Contact: Britha Kruse e-mail britha.kruse@aak.com
phone +45 8730 6246, fax +45 8730 6035
Production: www.johnjohns.se
Photographs: www.benfoto.se,
Thomas Tjäder,
www.futureimagebank.se
Emerging trade in
certified palm oil
Certified sustainable palm oil (CSPO) has been available on the market for a few
months, and the trade is beginning to develop.
AAK can offer pure CSPO, kept separate throughout production and transport,
but interested customers can also purchase certificates through Greenpalm.org.
Increase in number of approved plantations
The first organisation to obtain certification in
accordance with the Round Table for Sustainable
Palm Oil (RSPO) was United Plantations in
Malaysia, which was approved in August 2008.
Since then, a further seven audits have resulted
in approvals. The total production capacity of the
approved plantations is just over one million tonnes
of oil per year. There are approved plantations in
Malaysia, Indonesia and Papua New Guinea. By
the end of 2009, the RSPO expects there to be
certified plantations with a total annual capacity
of more than 3 million tonnes. This means that
between 5 and 10 % of the total world production
will obtain certification during the year.
The major companies with plantations covering
several hundred thousand hectares have applied
for certification for a small part of their total area.
They have, in accordance with RSPO’s requirements,
also presented plans for certification of
their entire output. A scenario is emerging where
a significant part of the global output of palm oil
will be certified within only a few years.
Slow start to trade
At present, most operators find the high costs
of isolating CSPO a real disincentive. We are,
therefore, facing a classic dilemma. There will
have to be a considerable increase in volumes
to reduce the cost of separate processing and
storage to a reasonable level. At the same time,
there is a real risk that the volumes will remain
small as long as the rise in costs remains at
today’s high level. We are talking about at least
USD 200/tonnes, to cover the increased cost of
separate transport and processing as
2
the oil makes its way from South-East Asia to a
food producer in Europe.
GreenPalm alternative
An alternative is provided by AAK’s RSPO endorsed
certificate brokerage service GreenPalm. Here,
any organisation wanting to make the claim that
they are positively supporting the growth of CSPO,
can buy certificates from the certified plantation
for each tonne of palm oil or palm derivative it
uses in its products. In this way, the certified
plantation is rewarded financially for achieving
certification even though its oil may be used
domestically in Indonesia or Malaysia.
Certificates are bought and sold via the web-based
trading platform www.greenpalm.org. Interested
customers can easily set up an account with
GreenPalm and begin to purchase GreenPalm
certificates to cover their use of palm oil, palm
kernel oil and palm oil derivatives. GreenPalm
certificates cannot be transferred, which is why
AAK cannot act as an agent. Instead AAK customers
must buy GreenPalm certificates for
themselves.
In mid-March, there was still only a limited
level of interest, and the difference between buyer
and seller was USD 20-30/tonne. Certificates
equivalent to around 14,000 tons have been
sold via GreenPalm, but this is only a fraction
of the total volume available for sale.
For more information on certificates, please
visit www.greenpalm.org
For more information, please contact
Jan-Olof Lidefelt, jan-olof.lidefelt@aak.com,
+46 (0)454 821 37.

Rapeseed and sunflower oil
with high oleic acid content
– stable frying oils with small amounts of saturated fat
As a producer of fried products, you can
make them healthier by totally or in part
replacing the frying oil you presently use
with new high oleic (HO) rapeseed and
sunflower oil. This reduces considerably
the amount of saturated fat in fried products,
with no reduction in quality.
Rapeseed oil is considered by many experts to
be the healthiest oil. It has the lowest amount of
saturated fatty acids of all vegetable oils and high
quantities of ω-3. For use at high temperatures,
however, HO variations of rapeseed and sunflower
oil are far more suitable.
Table 1: Fatty acid composition.
C16 C18 C18:1 C18:2 C18:3
Rapeseed oil 4 2 61 20 10
HO Rapeseed 4 2 75 15 2
Sunflower oil 4 4 25 64
HO Sunflower 4 4 80 10
Soyabeen oil 10 4 23 54 8
Palm olein 39 4 43 11
Frying oils
Palm oil, or its liquid fraction, palm olein, has
long been the most common frying oil. With a
strong focus on saturated fat content, the hunt for
an alternative has gained momentum, resulting
in increased interest in high oleic acid rapeseed
and sunflower oils. It is important to point out
that these, HO Rapeseed and HO Sunflower in
Table 1, are not a general substitute for ordinary
rapeseed-, sunflower- and palm oils. However,
they make good alternatives when demands for
heat stability and storage durability are high and
when the aim is to keep the amount of saturated
fat as low as possible.
Stability during frying
The frying bath is a demanding environment
with high temperatures in which the oil can
rapidly break down through a number of different
reactions, such as hydrolysis, oxidation
and polymerisation.
There are a number of different methods to
describe how well an oil withstands breakdown
during frying. Here are set out a comparison
between the reference Fritex 20, which is based
on a fractionated palm oil, Fritex HORO (HO
rapeseed oil), and Fritex HOSO (HO sunflower oil).
The result is based on comparisons of batches
of French fries fried at around 180°C.
Figure 1 shows the formation of polar compounds,
which in addition to oxidation can form through
hydrolysis and other breaking down reactions.
The data shows clearly that both Fritex HORO
and Fritex HOSO are at least as good as Fritex 20
when it comes to breakdown resistance during
frying. Fritex HORO achieved a particularly good
result in this test.
%
35
30
25
20
15
10
5
0
Figure 1. Polar compounds.
Taste development
Figure 2 shows the result of a sensorial evaluation
of French fries following 12 hours frying, on a par
with the rate of turnover in industrial frying. The
result shows extremely small variations in taste
development between the three oils.
Figure 2. Sensory evaluation after
12 hours frying.
Intensity
10
9
8
7
6
5
4
3
2
1
0
Fresh
Seed
Fritex 20
Fritex HORO
Fritex HOSO
0 4 8 12 16 20 24 28 32 36
Sweet
Sour/acid
Acrid/prickly
3
Bitter
Old/oxidized
Fritex 20
Fritex HORO
Fritex HOSO
Linseed oil
Fish
Hours
Extraneous flavour
As is evident from the above, HO oils are well
suited for frying. Both can be used on their own
or in combination with other oils. Here the adjustment
between cost, how far you want to go
in reduction of saturated fatty acids and taste
preference are what will finally influence choice.
As always, we recommend testing in the actual
application in order to get a correct picture of
the final product’s quality, both fresh and after
storage.
Contract cultivation
HO rapeseed oil is cultivated under contract in
Sweden. This is a process that demands longterm
planning of around 1-1,5 years, i.e. from
demand to delivery of the physical product.
OLW uses sunflower oil in their ordinary crisps.
AAK collaborates with Svenska Lantmännen,
the Swedish Farmers Supply and Crop Marketing
Association, which works with the farmers
concerned.
In terms of volume, HO rapeseed is at present
a small raw material product by comparison with
HO sunflower.
Because HO rapeseed, like conventional
rapeseed, is cultivated most advantageously in
Northern Europe, we see great advantages in
having a controlled value chain in the form of
local cultivation followed by oil extraction at our
neighbouring factory.
HO sunflower oil to a large degree calls for
the same purchasing process if we are to be
able to deliver the desired volumes. Because
this raw material occurs in larger volumes than
HO rapeseed, there is a beneficial effect in that
more quantities can be handled, beyond the
long-term contracted volume.
HO oils command a premium over the conventional
raw material. This premium varies over
time according to supply and demand.
Long-term planning is vital in securing the
supply of these products. Here is an example
of the sort of timetable that can help to support
planning.
How do we plan together?
Milestones HO rapeseed HO sunflower
Need notified
to AAK
April February/March
Cultivation August April
Harvest
Delivery of
product
August
(a year later)
For more information, please contact
Christine Åkesson-Stenbeck,
christine.akesson-stenbeck@aak.com,
+46 (0)454 827 10.
October
September November

AAK Magazine | April 2009
Increased consumer awareness
on saturated fatty acids
– How to make your filled chocolate healthier without compromising on indulgence.
Awareness on health is increasing globally.
Trans fatty acids (TFA) have been
the focus of attention for several years,
so most consumers are now aware that
TFAs are unhealthy, and regulations have
been made in some countries. TFA has
therefore also been reduced or removed
in many applications. Saturated fatty
acids (SAFA) are the next big health
issue within oils and fats but consumers
are not yet aware of this.
In February 2009, the FSA (UK Food Agency
Standard) started a campaign encouraging consumers
to buy low SAFA products, which is a
major step in increasing SAFA awareness. The
public health campaign aims to help lower the
number of deaths from cardiovascular disease, as
a diet high in saturated fat can raise cholesterol
levels in the blood, which is a risk factor.
It is now time to start focussing on how to
optimise your recipes with respect to SAFA
At AAK we have developed a confectionery filling
fat low in SAFA to help you produce healthier
fillings to improve your health image. Our filling
fat is called CHOCOFILL LS (Low in Saturates).
CHOCOFILL LS contains as little as 35gm SAFA
per 100gm fat and is a solid, nice-melting filling
fat with the same texture as most filling fats with
high SAFA-content.
CHOCOFILL LS is based on non-hydrogenated
raw materials and can be labelled as “vegetable
fat”, furthermore CHOCOFILL LS is non-lauric
and can be used in a wide range of filling applications.
Use of CHOCOFILL LS in your
confectionery fillings offers you the
following advantages
• A low level of saturated fatty acids contributing
to the health aspect of the final
product
• A good texture, even with a low saturated
fatty acid content
• A fat that is flexible in processing and can
be used in a wide range of applications
By changing to CHOCOFILL LS from a standard
hydrogenated fat in a chocolate bar you can
reduce the TFA+SAFA content dramatically.
For an illustrative example see figure 1 which
shows that, by using CHOCOFILL LS compared
to a standard hydrogenated filling fat in a typical
chocolate bar, you can easily reduce the
SAFA+TFA by 33%!
You can find the recipe used for this chocolate
bar – “Crunchy Cassiopeia” – above. The
chocolate bar contains apples, raisins and oatmeal
covered with dark chocolate to maintain
a healthier profile.
Figure 1. Example of SAFA+TFA content in a chocolate bar with different filling fats.
Chocolate bar with standard
hydrogenated filling fat
TOTAL 69 %
SAFA+TFA
3 g coating with 35% fat
6 g filling with 41% fat
1 g crispy base with 21% fat
4
Crunchy Cassiopeia
Filling Recipe %
CHOCOFILL LS 40 40.00
Sugar 42.00
Skim-milk powder 7.00
Yoghurt powder 8.00
Apple cuts (freeze-dried) 3.00
Total 100.00
Lecithin 0.40
Vanilin 0.04
Apple flavour 0.01
Coating
Dark chocolate with 5% ILLEXAO SC 70
Crispy base
Chocolate bar with CHOCOFILL LS
CHOCOFILL LS 40 20.00
Glucose 20.00
Oatmeal 35.00
Raisins 16.00
Crunch 9.00
Total 100.00
Please note that this recipe is for inspirational purposes
only and that AAK does not offer any guarantee
in relation to shelf life and upscale ability.
CHOCOFILL LS 40
Low in saturated fatty acids for a healthier profile.
If you use a standard filling fat today, you can
most probably switch to CHOCOFILL LS and
get the same end product, as CHOCOFILL LS
has a very good texture even though it is low in
SAFA. You may also consider changing the entire
product recipe to improve the health profile of
your product.
For more information, please contact, Anne
Brødsgaard, anne.brodsgaard@aak.com,
+45 8730 6262.
TOTAL 46 %
SAFA+TFA
A 33%
reduction of
SAFA+TFA in the
chocolate bar!

High demands on bakery fats
The demands on fats for baking are getting higher
and higher. Trans-free and non- hydrogenated
are almost a must. People are increasingly requesting
products that are dairy-free and without
soybean lecithin. Besides, you as a producer
have your own wishes regarding efficient handling
and low costs.
Akobake Soft
Shortening is a bakery ingredient made from
100% fat. The latest development in the AAK
bakery shortening assortment is Akobake Soft. It
is a boxed product with softer composition and
smoother consistency than traditional shortening.
This means that it is especially suitable as
a replacement for margarine which still provides
the same easy and rapid blending in the dough.
Akobake Soft is off course both trans-free and
non-hydrogenated.
Akobake Soft has been primarily developed to
replace traditional margarine in biscuits and
cookies, but it is also suitable for a range of
cold applications.
Lower costs
Because shortening is made totally of fat, you only
use 80% product compared to margarine. The
water that would have come from the margarine
no longer needs to be transported, but is easily
replaced from the bakery’s own tap. The production
of shortening is also more efficient than
Contents
Imagine a solution of the problem of trans fatty acids and hydrogenated
fat that also gives more convenient handling and lower cost. Akobake
Soft is the alternative that simplifies your bakery production.
Change from margarine
Akobake Soft EAC
(EAC=Emulsifier+Aroma+Colour)
– convenient and profitable!
Ingredients: Vegetable fat, emulsifier E471, aroma
and colour (beta carotene).
Nutritional values per 100 g:
Energy 3700 kJ, 900 kcal
Protein 0 g
Carbohydrate 0 g
Fat
of which saturated
monounsaturated
polyunsaturated
100 g
49 g
43 g
8 g
Trans

AAK Magazine | April 2009
AAK Bakery Services expands
through technology transfer
In the summer of 2007 AAK UK acquired the UK based specialty oils and fats business,
Croda Food Services and merged this with the existing bakery fats business to create a new
business unit, AAK Bakery Services. This supplies bakery emulsifiers, release agents and application
equipment together with technical and engineering support. It is a customer focused
business which is determined to meet the requirements of bakers and food manufacturers
worldwide. In just 18 months AAK Bakery Services has achieved significant success, both
domestically and internationally, with results well ahead of expectations.
The business already exports goods and services
to over 20 countries, and intends now to increase
significantly its export activities with particular
focus initially on Europe and the Far East. Technology
transfer through partnership working is
one way in which AAK Bakery Services plans
to open up these new markets. Its recent work
in Mexico with global baking giant, Bimbo, is a
good example of how this can succeed.
Partnership working
Working in partnership with AAK Mexico, AAK
Bakery Services has supported Bimbo through
the development and successful launch of a
new production facility in Mexico. This work
has included the development of tailor made
release agents and application equipment, and
the provision of on-going technical and engineering
support.
The initial development work was undertaken
at AAK Bakery Services’ UK base. However this
effort was transferred, as the project progressed,
to AAK’s production facility at Morelia in Mexico.
Through the sharing of ideas between the AAK
teams in the UK and Mexico and the close involvement
of the Bimbo production team, the
optimum solution was achieved.
Sharing skills and experience
Once developed, the release agent was originally
manufactured in the UK. However it was always
Bimbo’s hope that it could eventually be provided
by AAK in Mexico. By investing in upgrading
the Morelia plant, AAK was very quickly able to
meet Bimbo’s objective. Moreover by sharing
engineering skills and experience, AAK Bakery
Services has also begun to provide on-going,
local engineering and plant maintenance sup-
6
AAK Bakery Services supplies release
agents and application equipment to
the bakery industry.
port to the new Bimbo plant courtesy of Mexican
colleagues.
It is hoped that success of the Bimbo project
will lead to further new business in due course.
Bimbo is a rapidly expanding and acquisitive
business, which has already asked for AAK Bakery
Services’ help with new projects in the United
States. The company has been convinced of
AAK Bakery Services’ ability to provide excellent
product quality, technical expertise and engineering
support, in any location.
For more information, please contact
Judith Murdoch, judith.murdoch@aak.com,
+44 (0)1482 332173.

ILLEXAO – cost savings with
no compromise on quality
Probably there never was a better occasion
to consider replacing some cocoa
butter with ILLEXAO in your chocolate
recipes. The continuous rise in cocoa
butter prices (see Figure 1) along with
the tough global economic environment
make cost cutting with no compromise
on quality more appealing than ever.
ILLEXAO from AAK is the global market reference
for Cocoa Butter Equivalents (CBE). It offers
the profitable benefit of being exchangeable with
cocoa butter in a 1:1 ratio without any change
in quality as well as processing parameters. The
ratio at which you want to add ILLEXAO can
be anything between 1-100% but usually one
of the following approaches is applied:
1. According to EU directive – 2000/36/EC –
manufacturers can add CBE to a chocolate
product in a ratio of up to 5% of the chocolate
and still label it as “chocolate”. All it takes is
the text “Contains vegetable fat in addition to
cocoa butter” close to the ingredients list as
shown in Figure 2. ILLEXAO itself should
be labelled in the ingredients list simply as
“Vegetable fat”. Obviously this option is desirable
where the word “chocolate” is essential
on the packaging and where considerable
cost savings are needed at the same time.
Figure 1. Development in cocoa butter price
NWE Cocoabutter
1995 1997 1999 2001 2003 2005 2007 2009
Figure 2. EU 5% labelling illustration
02-2009
________
4500
GBP
4000 C3834,40
3500
3000
2500
200
1500
ILLEXAO
No. 1 in Cocoa Butter
Equivalents
2. Including ILLEXAO in a ratio of more than
5% of the chocolate means that the product
cannot be labelled as chocolate. On the other
hand the only labelling required is “Vegetable
fat” in the ingredients list. This approach
should be considered where “chocolate” is
not required on the labelling in e.g. countlines,
pan coated products or other products sold
mainly on the brand or price. Needless to say
that choosing this option immediately yields
tremendous cost savings on raw materials.
ILLEXAO is perfectly suited for moulding, coating
and as filling in filled products where a chocolaty
center is the target. It’s processing friendly nature
and consistent quality are important parameters
7
HIGH QUALITY
LOW COST
that have made ILLEXAO one of the most successful
products in the history of AAK. With an
expected increase in cost focus in the global
business environment in the years to come many
new AAK customers are set to profit from the
convenient cost savings immediately unleashed
when embracing the wonders of ILLEXAO .
Contact us to learn more about the opportunities
for your company.
For more information please contact,
Mads Holmer-Jensen,
mads.holmer-jensen@aak.com,
+45 8730 6249.

AAK Magazine | April 2009
Lifecycle analysis
– a complex issue
Almost ten years ago, AAK commissioned SIK, the Swedish Institute for Food and Biotechnology,
to carry out a LCA for rapeseed, palm and soybean oils. At the time, the results
indicated that, in all respects, palm oil had the least environmental impact. Rapeseed
oil came close to palm oil in some areas, but performed worse in others. The study
was updated in 2008, using new data and the latest methodology, and a significantly
more complex picture has emerged. Given these findings, the question must be asked
whether it is in any way relevant, for example, to introduce carbon dioxide labelling for
products. It is quite clear that all data must be interpreted with caution.
The study was based on SIK’s own database
which had been updated partly with new data
from a comprehensive study of palm and rapeseed
growing from the University of Aalborg, as well as
from its own study of the environmental effects
of biodiesel production using Swedish rapeseed.
Comparisons have also been made with data from
the major Swiss database, Ecoinvent.
The study clearly indicates the importance
of interpreting data with some caution. There
can be huge differences depending on where
the crop is grown and what methods have been
used. An example is the fact that contribution
to acidification is more than 50 % greater in
Ecoinvent’s data for German rapeseed growing
than in SIK’s data for Swedish rapeseed growing.
The difference can be explained by more
intensive growing methods and greater use of
various inputs.
We see an even greater difference in the figures
for greenhouse gas emissions from palm oil
production, which is discussed below.
A general observation is that the growing of
crops has a significantly greater environmental
impact than transport and industrial processing.
Figure 1, which shows the distribution of greenhouse
gas emissions for soybean oil produced in
Europe from beans grown in Brazil, is a typical
example of this.
Acidification and eutrofication
Eutrofication is a measure of the addition of nutrients
in particular nitrogen and phosphorus, to
watercourses. Acidification is primarily caused by
Figure 1. Almost the whole contribution to
greenhouse gases from soya oil comes from
growing the crop.
Kg CO 2 eq./tonne oil
1 400
1 200
1 000
800
600
400
200
0
Growing Transport
growing
– extraction
Extraction
CH 4
N 2 0
CO 2
Transport
extraction
– refining
Refining
Environmental impact of vegetable oil
production in summary.
• The main effects come from farming.
• For palm oil also oil extraction may give
significant contribution to greenhouse gas
emissions.
• Differences in farming practices may give
rise to big differences in effects from one
and the same oil.
• Pal oil exhibits the largest variations with
best practices giving very small contributions.
When employing other practices emissions
from palm productions may increase at
least fivefold.
• Rapeseed oil from Swedish seeds give lower
environmental load than oil from seeds
grown in German.
ammonia, sulphur and nitrogen oxide released
into the atmosphere turning into acids. These
cause acid rain which lowers the pH value of
the soil and in watercourses. Figure 2 indicates
that Swedish rapeseed causes somewhat less
acidification than soybean and palm oil, while
Figure 3 shows that eutrofication is virtually the
same for all three oils
Major differences greenhouse
gas contributions
Greenhouse gases originate from different
sources.
Figure 2. Swedish rapeseed oil causes
somewhat less acidification than palm and
soybean oils.
Kg SO 2 eq./tonne oil
16
14
12
10
8
6
4
2
0
Palm oil Rapeseed oil Soybeen oil
8
SO X
NO X
NH 3
For rapeseed, this mainly involves N 2 O from
fertilizers and CO 2 from diesel fuel and the production
of commercial fertilizers. In this area, there is
a clear difference between Swedish and German
rapeseed, with the German rapeseed generating
the higher values, once again as a result of the
more intensive growing methods involving the
use of larger quantities of inputs.
Soybean oil contributes slightly more greenhouse
gases, primarily depending on whether or not a
contribution from the transformation of forest is
included. Here, too, there is a large discrepancy
in the results from the two databases. Ecoinvent
Figure 3. Contribution to eutrofication is
virtually the same for all three oils.
Kg PO 4 eq./tonne oil
12
10
8
6
4
2
0
P-tot
N-tot
NO X
NH 3
Palm oil Rapeseed oil Soybeen oil

gives a figure twice that of the SIK data, which
is completely down to the fact that the effect of
land transformation is assessed differently.
For palm oil, the situation is even more complex.
In addition to CO 2 and N 2 O, palm oil production
can also produce significant quantities of methane
gas. Figure 4 shows the result based on SIK
data. As mentioned above, the bar for soybean
oil would have been twice as high if Ecoinvent
data had been used.
When examining in detail the various contributions
made by palm oil production, the variation
is even greater. If palms are grown on peat soils,
Figure 4. Greenhouse gas emissions.
Kg CO 2 eq./tonne oil
3 000
2 500
2 000
1 500
1 000
500
0
CH 4
N 2 O
CO 2
Palm oil Rapeseed oil Soybeen oil
large quantities of CO 2 are released. The figures
shown in the diagram below are based on an
assumption that 4 % of palm oil is grown on peat
soils, which is the average in Malaysia. The upper
light-green part of the bar represents methane
gas produced during anaerobic processing of
residue from the extraction of oil from the palm
fruit. Finally, there are also discussions on how
the possible conversion of forest should be assessed.
The problem is clearly illustrated in Figure 5.
Figure 5. The quantity of greenhouse
gases from palm oil production can vary
significantly.
Kg CO 2 eq./tonne oil
4 000
3 500
3 000
2 500
2 000
1 500
1 000
500
0
Short list of chemical terms
CO2 – carbon dioxide
NH3 – ammonia
CH4 – methane
N O, NO – nitrous oxides
2 x
SOx – sulphur oxides
P-tot – total sulphur
N-tot – total nitrogen
CH 4 fossil
CH 4
N 2 O
CO 2
CO 2 fossil
CO 2 Land transformation
Best case Worst case
In the best scenario, palm oil produces about a
third of the emissions of rapeseed or soybean oil.
Under less favourable conditions, the contribution
may be five times higher. With such huge
differences, the average value will, at best, be
meaningless and, at worst, misleading. You can
also conclude that, if best practices are employed,
the production of palm oil has a relatively low
impact on climate change compared with other
oils while, at the same time, there is room for
improvement among some producers.
For more information, please contact
Jan-Olof Lidefelt, jan-olof.lidefelt@aak.com,
+46 (0)454 821 37.
9
AAK raw material
market information
– Where?
Raw material markets are historically
volatile and virtually all organizations
are focusing increasingly on their raw
material sourcing commitment. The
main source within AAK for information
about the raw material market is
the myTrade Update service located
in the Customer Centre.
MyTrade Update is a web-based information
system designed to provide information
about the different aspects of the raw material
markets. The different markets are: Soft
Oils (Rapeseed oil and Soybean oil), Laurics,
Palm and Cocoa.
The features that can be found in myTrade
Update are listed in the box. Each element
is updated on a regular basis by the appropriate
traders. Every morning a call is made
that describes in a very few words what has
happened overnight and in the morning. The
other elements are updated on a regular basis
– weekly or as necessary. Each of these
elements contains a lot of different information,
more than there is room to describe in
this article.
One of the functionalities in myTrade Update
is that you can create a Quick profile. If
you set up a Quick profile, links will be sent
directly to your mailbox when there are updates
within your areas of interest. Customer
Centre and myTrade Update is a quick and
easy way to get an overview of the different
markets and provide basic market information
about the main factors affecting the market
in real time.
If the myTrade Update service in the Customer
Centre could be of interest to you, please
contact your local sales representative.

AAK Magazine | April 2009
Healthier fat in dairy products
Do you use only dairy fat at the moment? Well, you can easily improve the health profile of your product by changing partly
or completely to vegetable fat. Vegetable fat can be customised to suit your product, and it contains less saturated fat, which
is fully in line with the recommendations from most National Food Authorities. With vegetable fat, you can also improve the
properties of the product, including reduced fat content and optimum consistency. The latest products in the Akomix, Akochurn
and Akotop ranges offer completely new opportunities.
In products such as butter, cream, ice-cream
and cheese, you can easily replace all or part of
the butter fat with vegetable fat, and still create a
product with excellent taste. No major investment
is required; you continue to use your existing
processes and only add equipment for handling
vegetable fat.
What are the benefits of vegetable fat?
Vegetable fats offer a number of opportunities,
including
• Improved health profile
• New product properties
• Reduced raw materials costs
• Same quality of fat all year round.
In products which supplement butter, i.e. butter
blends, vegetable oil can be used to improve the
spreading properties. In cream where dairy fat
is replaced by vegetable fat, the fat content can
be reduced to around 25 %. At the same time,
the stiffness of the whipped product improves,
so it holds its shape better.
From cheap to healthy
A number of years ago, when the dairy fat was
first substituted in traditional dairy products, the
greatest driving forces were reduced cost and
a shortage of raw materials. Over the past few
years, the focus has changed, and interest in the
health profile of fats has increased. Vegetable
fats can be customised to achieve low levels of
saturated fat. An example of this is shown in
figure 1 below.
By adding Specidol OL, products with high
levels of Omega-3 are created. Vividol ® T, which
contains sterols, can be combined with vegetable
fats to create products which can reduce
cholesterol.
Figure 1. Fatty acid composition
Percent (%)
80
60
40
20
0
Butter fat
Akomix LS 30
Saturated Unsaturated Polyunsaturated
Trans
Figure 1 shows the fatty acid composition of butterfat
and Akomix LS 30.
New products in the range
Akomix
Two new products, Akomix LS
40 and Akomix LS 30, have
been added to the Akomix
range which is used in ice
cream production. The difference
between the two new
products is the amount of saturated fat. The first
contains 40% saturated fat, and the latter 30%.
These levels should be compared with dairy fat,
which contains around 67% saturated fat.
Akomix LS 40 and 30
• Provide ice cream with an excellent
structure
• Provide a perfect taste experience
• Have excellent storage stability
• Contain no hydrogenated fat
Akochurn
The new generation of Akochurn
makes it possible to produce a
butter blend with a fat content
of only 60%, using a normal
churning process. It also creates
a product with excellent
spreading properties.
Akochurn NT 73-30
• Easily churns your butter blend to a
60% fat content
• Excellent functionality and provides a
spreadable product
• Contains no hydrogenated fat
Akotop
Traditionally, hydrogenated
vegetable fat has been used
to replace milk fat in cream
applications. Our latest fat,
Akotop Max, provides you with
a non-hydrogenated fat option
with many excellent properties.
Akotop Max
• Contains no hydrogenated fat
• Performs exceptionally well
• Has a pure, neutral flavour
• Perfect mouth feel
10
Our healthy ice cream fat Akomix LS 30
gives excellent taste experience.
Try them
You are more than welcome to try any of our
new fats in your applications and see the results
for yourself.
For more information, please contact
Bodil Granroth, bodil.granroth@aak.com,
+46 (0)454 826 37.

The strongest trend in the dairy segment is nutrition. In line with
this, AKK has introduced a new and improved fat in its Akochurn
range. Akochurn allows the dairy industry to easily produce a
churned butter blend with a 60 % fat content.
Akochurn
– reduces fat in butter blends
Unique properties
By blending conventional butter and vegetable
fat, you can create a more spreadable product.
Vegetable fats, such as Akochurn, can be tailored
to provide the butter blend with the desired level
of spreadability. It creates a product which is
spreadable straight from the fridge. Akochurn
can be used with or without butterfat. We can,
of course, also supply vegetable fats which copy
the consistency of butterfat.
Akochurn
• Is trans-free
• Easily churns a blended cream into a
butter-blend with a 60% fat content
• Gives the product excellent spreading
properties
• Can be used to create pure vegetable
products
• Can be used to create customised
solutions when necessary
Simple processes
There are two main processes to create edible
fat blends:
• Churning, which is used to produce butter
• Chilling of a water/oil emulsion with a
scraped-surface heat exchanger, as is
done in the production of margarine.
When producing butter, cream with a fat content
of around 40% is used. This is then phase-turned
in a butter churner into butter. The opportunity to
change the fat content of the product is limited. In
the production of margarine, however, a water/oil
emulsion is created with the desired fat content
of the end-product. The emulsion is then chilled
in a scraped-surface heat exchanger.
Akochurn can be used in the traditional butter
production process. First, a blended cream is
produced which is then left to mature at a low
temperature. The product is then churned in
a butter churn, until it forms a butter blend. A
product made in a butter churn has a churned
texture, which is markedly different from products
produced using the margarine production
method.
Nutrition: reduced
fat content
With our latest fat,
Akochurn, a blended
cream can be churned
to a butter blend with
a 60% fat content in
comparison with regular
butter, which has a fat
content of around 80%.
This means that Akochurn
reduces the fat content with
25%. The process is the same
as for regular butter production.
No additional treatment is
required. Thanks to the Akochurn
fat blend’s unique properties, the
butter blend is automatically churned
to 60%.
Nutrition: less saturated fat
Akochurn has a significantly lower saturated fat
level than regular butter fat. We are now able to
increase the amount of unsaturated fat in butter
blends by over 50% compared with regular butter.
At the same time, the amount of saturated
fat in the blend is reduced. Our fat blend is, of
course, trans-free, which means that the transfat
level is less than 1%. Diagram 1 shows the
fatty acid composition of the different products.
It compares butter fat with the vegetable alternative,
Akochurn.
11
Diagram 1. Fatty acid composition.
80
70
60
50
40
30
20
10
0
Butter
Akochurn NT73-32
SAFA MUFA PUFA TFA
Here the fatty acid composition of butter fat and Akochurn
NT 73-32 is compared and you can see the reduced
amount of saturated fatty acids (SAFA) for Akochurn and
at the same time the increase mainly in monounsaturated
fatty acids(MUFA). Also the poly-unsaturated fatty acids
(PUFA) is increased slightly and the trans fatty acids (TFA)
is reduced.
More information
At present, we have a number of standard products,
but we can also provide customised solutions.
For more information, please contact
Bodil Granroth, bodil.granroth@aak.com,
+46 (0)454 826 37.

AAK Magazine | April 2009
Rapeseed oil
– a raw material in demand
Price development
EUR/MT CIF ROTTERDAM
1100
1050
950
850
750
650
550
450
350
250
New employees / New positions
Renald Mackintosh
Has taken over as President
of Food Ingredients
Continental Europe.
Renald has worked at
AAK for many years, and
his most recent appointment
was as Business
Development Manager
at Food Ingredients Continental
Europe.
Rapeseed Oil
Soyabean Oil
Palm Oil
Coconut Oil
2004 2005
Johan Malm
Business Development
at Food Ingredients Continental
Europe. He will
be working with the Akocheese
product range,
i.e. vegetable fats as a
replacement for dairy fat
in cheese production.
2006 2007 2008 2009
2009-03-24 © Mintec 2008
Conny Hansen
Sales Manager/Global
Account Manager at
Chocolate and Confectionery
Fats. Conny is
responsible for some of
AAK´s global accounts
as well as Sales Manager
for the German
market.
12
The price of rapeseed oil has come down
substantially since the record-high levels
in 2008. Several factors have played a
part in the fall in price.
Since a large proportion of European rapeseed
oil is used in the production of biodiesel, the
price trend for mineral oil has a major impact
on the price of rapeseed oil. So the dramatic fall
in the price of mineral oil has helped to reduce
the price of rapeseed oil. Many countries have,
however, adopted ambitious targets for compulsory
blending of biodiesel and fossil diesel, so
the demand for vegetable oils, and rapeseed oil
in particular, will continue to be high.
The worldwide production of rapeseed oil is
expected to increase by 7 % to 20.8 million tonnes
in 2008/09. Future demand is not expected to
rise at the same rate, which means that recorded
world stocks are expected to increase. Demand
for vegetable oils is expected to fall globally. Major
importers of vegetable oils, such as China and
India, are also expected to be affected by the
downturn in economic activity. This will help to
reduce the price of vegetable oils.
Rapeseed harvests in the EU have increased in
recent years, from 15.5 million tonnes in 2004/05
to 18.8 million tonnes in 2008/09. The expected
harvest in 2009/10 will be around 18-19 million
tonnes. EU rapeseed has survived through the
winter without any real losses from wintering out.
The most critical period for rapeseed growth is the
summer months, when the weather determines
the size of the yield from the rape fields.
At present, rapeseed oil prices are still depressed,
and may even fall slightly further. The
picture could, however, change quickly should
any of the most important growing areas be hit
by problems with weather, or in the event of a
rise in mineral oil prices. Under such conditions,
the price of vegetable oils can increase
dramatically.
For more information please contact,
Joakim Karlsson, joakim.karlsson@aak.com,
+46 (0)454 824 04.
Thomas Andersen
Global Account Manager
at Chocolate and Confectionery
Fats. Thomas,
who has been employed
with AAK before, is
responsible for some of
AAK´s global accounts.
Jarcek Gorczyca
Market Manager at Food
Ingredients Continental
Europe. Jarcek will be
responsible for the Polish
market.

New product on the cheese shelf:
Kloka –a healthy alternative
based on Akocheese
In a project with a new company in the food industry, Bofood AB, AAK has developed a healthy vegetable
hard cheese alternative for the Nordic market. The product has finally hit the shops under the Bofood
brand Kloka. By replacing the milk fat with Akocheese U, Kloka has been given a healthier composition
including less saturated fat. At the same time, the flavour is right up there with a ripened cheese.
Bofood’s new product
in the shops in Sweden.
Cheese with a clear health profile
For many years, one of the most significant trends
in the food industry is the development of products
with health-related added value. In the dairy
industry, this has been most obvious in yoghurts
and various spreadable products. Hard cheeses
with a healthy image have been somewhat slower
to come on the market, but in recent times things
have started to happen in this area as well, with
several new products launched. Most of these
are products with reduced fat levels.
The Bofood Company reacted fast to this trend
and a development project was started with AAK
with the aim to create even more added values
for the end consumer. Bofood’s CEO, Bo Funeteg,
explains the principal purpose behind the project
like this: ”We felt that there was a gap in the
market for a really healthy hard-cheese alternative
with a traditional cheese taste. Cheese is a
very important and valuable everyday food for
most families. Unfortunately, it also contains high
levels of saturated fat and cholesterol.”
The result of the project was a product based
on Akocheese U, where all milk fat has been
removed and replaced by vegetable fat. This gives
a finished product which, when compared with
traditional cheese, contains half the saturated
fat, much less cholesterol and a high level of
the essential fatty acid Omega-3. Bo continues:
“In our part of the world, a large proportion of
the population suffers from raised cholesterol
levels.
We know that saturated fat has a negative impact
on the cholesterol level. So I am very happy that
my company is able to provide consumers with a
healthy alternative which also tastes great”.
Healthy alternative must also taste good
Although the health argument is a major driving
force behind purchases, consumer surveys
also show that a product must taste good and
have the right consistency to generate repeat
purchases. Vegetable hard cheeses alternative,
normally based on commodity oils and fats, have
been on the market for a number of years now.
What makes Akocheese stand out and unique
in the market is its composition which is similar
to milk fat. This enables Akocheese to take part
in the ripening process, and develop the cheese
taste in the same way as milk fat does.
So far, Bofood has only received positive
feedback from its customers, particularly when
it comes to its mature variety. ”After tasting it,
many of our customers feel that it is just as tasteful
as traditional hard cheese”, says Bo.
13
Akocheese U has
• a low saturated fat content (26%)
• high levels of Omega 3
• low levels of cholesterol
• no trans-fats
• and provides excellent taste development
during the ripening process
Are you interested in the unique marketing
advantages Akocheese can provide for
your product?
For more information, please
contact Johan Malm,
johan.malm@aak.com,
+46 (0)454 823 83.
Bofood AB markets and sells vegetable
products with healthy added
values, including the lactose-free
ice cream Lovice, organic rape oil,
frying oil with unique properties,
organic liquid margarine and cheese
containing only vegetable fat.

AAK Magazine | April 2009
Create opportunities with
phytosterols from AAK!
Give your company the opportunity to benefit from the growth in enriched health
products and increasing health awareness. By adding cholesterol-lowering phytosterols
to your products, you will also improve your margin. AAK has extensive application
expertise and can help your company to succeed. By providing you with technical
support and customised solutions, we can add value to your products.
AAK supplies phytosterols under the Vividol ® T
brand. Vividol ® T is approved as a ”Novel Food”
which may be added to a number of products
in the EU. Depending on the application, we
can provide customised solutions which meet
your needs.
Low-fat products
Vividol ® T is available as a taste-neutral and
odour-neutral oil blend. In addition to cholesterollowering
phytosterols, it also contains Omega-3,
which adds further value to the end-product. The
oil blend works well in all approved products
(see data box), but performs particularly well in
low-fat products, such as yoghurts, or in products
which require the properties of oil. Like all
Vividol ® T-products, the oil blend contains a low
level of free sterols. This gives the oil a pleasant
mouth feel and excellent melting properties. The
production process used means that no emulsifiers
are added – there is no need to add extra
e-numbers to the list of ingredients!
Margarine
Phytosterols from AAK are also available as a hard
component for margarine production. The base
is the same phytosterol blend as in Vividol ® T, but
we have, instead, used it to produce a product
which can be used as a hardstock for margarine
production. We have maintained the low level of
Phytosterols have been proven to lower
the levels of harmful (LDL) cholesterol in
the blood. More than 50% of the adult
population in the western world suffer
from raised cholesterol levels. By adding
phytosterols to foodstuffs, the producer is
entitled to label the finished products as
follows: (approved by the European Food
Safety Authority, EFSA, on 11/7 2008 in
accordance with Article 14 of EU Regulation
1924/2006): ”Plant sterols have been
proven to lower blood cholesterol levels.
Lowering cholesterol levels can reduce the
risk of cardiovascular disease”. “Phytosterols
have been shown to lower blood cholesterol.
Blood cholesterol lowering may
reduce the risk of coronary heart disease”.
AAK has extensive application
expertise in many areas.
free sterols, as well as the pleasant mouth feel
and excellent melting properties.
Cheeses and other applications
There are a large number of solutions for other
applications. We offer a basic product
for cheese production, e.g.
suitable for spreadable
cheeses, alternatively
for vegetable low-fat
cheese products. There
are also complete fat
blends for applications
such as mayonnaise,
salad dressings etc.
Vividol ® T is approved as a Novel Food for sales in the European Union in the following
applications:
• Yellow fat spreads
As defined by Council Regulation (EC) No. 2991/94, excluding cooking and frying fats and
spreads based on butter or other animal fat.
• Milk-based products
Skimmed and semi-skimmed milk type products, possibly with the addition of fruits and cereals
• Fermented milk type products
such as: Low-fat (max12%) cheese type products, Yoghurt type products where possibly the milk
fat has been reduced and the fat has been fully or partly replaced by vegetable fat
• Soya drinks
• Spicy sauces and Salad dressings including Mayonnaise*
*must be packed as single portions
• Rye bread with no added fat
14
Use our well-equipped
applications laboratory!
We offer technical support and the opportunity
to work as part of a project where together, we
develop a solution which suits your company’s
specific needs. Our extensive knowledge of dairy,
margarine and bakery production can help you
shorten the time between concept and sale. We
are constantly on the lookout for new opportunities
– are you?
Use the knowledge and experience available
at our applications laboratory!
Based on the current
application, we provide
solutions tailored to your
requirements.
For more information, please contact Malin Thors, malin.thors@aak.com, +46 (0)454 823 60.

AAK ACADEMY
– Raw material markets in FOCUS
The focus on raw material
prices has increased significantly
in recent times,
especially during 2007 and
2008. To cover or not to
cover that has been the
question – more so than
ever. In response to these
market conditions, AAK
ACADEMY established a
seminar that would focus
entirely on the purchasing of
vegetable oils and fats. If the
terms bearish/bullish, CBOT,
stock-use, long term fundamentals
and carry/inverse
are unfamiliar or represent
an area of knowledge that
could need a brush-up, the
trading seminars in Pricing &
Purchasing within Vegetable
Oils and Fats provide an opportunity for the participants
to learn more and exchange experiences
about the trading of vegetable oils.
The first seminar was held in Amsterdam on
18 September 2008, and a total of 19 participants
attended the one day seminar. It was held
at a central location to ensure the participants
had easy access to the venue. Traders from the
Sourcing & Trading department in AAK were
responsible for the seminar, and they put together
a presentation covering a wide range of subjects.
The material is designed to give a broad insight
into the purchasing of vegetable oils and fats,
but it also gives the participants a view of how
the situation on the raw material market is at
the moment and our estimates /views on future
price trends.
The first seminar held in Amsterdam was split
into three main modules: Fundamental analysis,
Technical analysis and a Case. The Fundamental
analysis part of the seminar presents an updated
overview of the supply and demand situation for
oilseed and oils. We also present our view on
what factors to look out for in the near future. A
AAK ACADEMY
– Dairy Fat Alternative & Functional Ingredients
For the first time ever, AAK has held
an Academy course aimed solely at the
dairy industry. The programme included
also a presentation of our functional ingredients.
In November, we started a new AAK ACADEMY
course called ’Dairy Fat Alternative and Functional
Ingredients’. The course is in line with our
basic course, but provides additional cover of
our dairy applications and functional ingredients
which are aimed at creating added value for the
end product.
The course was in English, to provide clients
from outside the Nordic region with the opportunity
to attend. The course was very soon fully
subscribed, with participants arriving from eleven
different countries. From the Nordic countries
Sweden, Finland and Denmark was represented
and customers from Estonia, the Netherlands,
The course participants during Maria Israelsson’s
presentation on the purification stages
of vegetable oils.
Ukraine, Poland, the Czech Republic, Romania,
Turkey and Israel were present.
The first day covered fat chemistry, information
about our raw materials and our handling of
them. There was, of course, also time for a tour
of the factory. The second day was dedicated
to information about how our fats work in dairy
15
bullish example we could
mention at the time of writing
is the uncertainty about US
president Obama’s policy on
ethanol production and what
effect that will have on the
US corn market, and, consequently,
on the Soybean
oil market. The Technical
analysis part introduces the
participants to chart reading
and the basic patterns
within this area. Following
these modules, a comprehensive
case was presented
– a simulation of one year
in company X, where decisions
about when to cover
should be taken and a later
evaluation of the timing of
coverage were done.
The seminar is an opportunity for purchasers
of vegetable fats to discuss the market and meet
other purchasers who are also working under
challenging market conditions. It is a real learning
experience and a great social get-together
with colleagues. We look forward to seeing you
at one of the many different AAK ACADEMY
seminars during 2009.
For more information, please contact
Britha Kruse, britha.kruse@aak.com,
+45 8730 6246.
applications and the functional raw materials
in our range.
One of the participants Riina Niskanen from Valio,
Finland, found the course extremely useful.
When asked why she had applied for a place
at the Academy, she said that she wanted to
learn more about vegetable oils and also basic
fat chemistry. During the two days, she found
the lectures on functional ingredients in different
products, as well as AAK’s alternative products
with improved functionality and nutritional profile,
particularly interesting. She also enjoyed the tour
of the factory and the laboratory.
Riina described the whole visit to the AAK
ACADEMY as well-organised and informative,
and she will be taking her newfound knowledge
with her back to Valio and applying it to future
projects.
The participants were very pleased with the
arrangements, and appreciated our skilled and
knowledgeable lecturers. This specialist course
will become an annual feature.
For more information, please contact
Henrik Höjland, henrik.hojland@aak.com,
+46 (0)454 823 87.

GLOBAL AAK Magazine | April 2009
Calendar 2009
• Trading Seminar in Pricing and Purchasing of Vegetable Oils and Fats (in Copenhagen, Denmark in English) 23-24 April
• Basic Seminar in Vegetable Oils and Fats for the Food Industry (in Karlshamn, Sweden in Swedish) 28-29 April
• Basic Seminar in Vegetable Oils and Fats for the Food Industry (in Karlshamn, Sweden in English) 26-27 May
• Cocoa Butter Alternatives for the Chocolate and Confectionery Industry (in Aarhus, Denmark in English) 24-25 June
• Filling Fats for Chocolate and Confectionery Products (in Aarhus, Denmark in English) 15-16 September
• Trading Seminar in Pricing and Purchasing of Vegetable Oils and Fats (location not settled, in English) 24-25 September
• Dairy Fat Alternatives and Functional Ingredients (in Karlshamn, Sweden in English) 6-7 October
• Basic Seminar in Vegetable Oils and Fats for the Food Industry (in Karlshamn, Sweden in Swedish) 20-21 October
Trade Fair
Our customers have
had their say!
AAK ACADEMY
– the 2008 customer survey
In autumn 2008, we carried out an in-depth customer satisfaction survey in which a
large number of customers expressed their views on AAK. The survey is one step in
our efforts to constantly develop and improve our operations. We are grateful that so
many customers took the time and trouble to complete the survey. Their views provide
us with a unique opportunity to become an even better supplier and partner.
Six main areas
The survey was divided into six parts. The idea
was that together, they would provide us with a
comprehensive view of how customers feel that
we meet their requirements and expectations.
The six headings were
• customer service
• products
• product development
• delivery service
• other services
• marketing.
The result
Analysis shows that, in several areas, AAK has
managed to improve on the results of the 2003
survey, despite the fact that we already then
achieved a quite positive feedback. Our customers
have given us top marks in three areas: customer
care, expertise and cooperation. At the same time,
there are other areas where there is
room for improvement.
Improvement areas
Based on your views, we have kicked off a number
of improvement projects. It is quite clear that we
need to provide more information on new products
and other news from AAK and the industry as a
whole. We are, therefore, reviewing the tools we
use to communicate with our customers.
One of the first results of this is more accessible
information about the raw materials market.
The myTrade Update tool provides the latest
information and analyses required to make the
right decision in a fast-moving market. The tool
can be customised to suit individual needs, and
we recommend that more customers register to
log on. To find out more about myTrade Update,
please read the separate article in this issue.
We have also changed the layout of our
NORDIC and GLOBAL magazines, and made
some improvements to the content. The plan is
that they will provide better coverage of the areas
our customers ask for. We have introduced a new
magazine, NEWS, which will focus on news and
marketing whenever necessary.
AAK ACADEMY has been expanded to include
more varied courses. We now offer a general
course adapted to the individual customer’s area
of operations, e.g. bakery, dairy or chocolate. A
completely new feature is pricing and purchasing,
which is aimed at purchasers
• Carried out: October – December
2008.
• Distributed to a total of 150 business
customers.
• Response level: 75 %.
• Geographical area: the whole world.
and individuals who really need to understand
the raw materials market.
To live up to the standards expected from a
world leading supplier, AAK has decided to hold
a customer satisfaction survey every three years.
This of course is not intended to replace the vital
feedback we receive during day-to-day contacts
with our customers.
AAK Magazine | November 2008
Fillings with the highest quality
• Food Ingredients Europe, visit us in hall 8 stand no. H19 at the Frankfurt trade fair, Germany 17-19 November
page 2-3
page 4-6
Benefi ts with shortening
Healthier fat
page 7
AAK Business Edition | November 2008
Advanced Lipids AB
– Joint Venture of AAK and Enzymotec
page 2-3
Opening of new factory for InF a t
InF a t
AAK Magasin | December 2008
Ekologiskt för framtiden
Invigning av ny fabrik för InF a t
A K O P O L NH 60 – för ren märkning
page 4-5
– Mimicing mother’s milk
page 6-7
sid 3
sid 6-7
sid 9
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