For Better Baked Goods, Fats & Oils are Fundamental
Fats & oils are fundamental ingredients needed to create the foods people love, especially when it comes to baked goods. Fats & oils are key to the success of consumer baked goods because they can significantly impact functionality, consumer appeal—and shelf life.
Make Better Baked Goods Happen, with the Right Fats & Oils
Why are fats & oils so important for baked goods?
Fats & oils play an important role in successful baked goods because they bring an array of important benefits, including:
• Sensory characteristics
• Performance
• Shelf life
• Nutrition & satiety properties
ALL FATS AREN’T CREATED EQUAL
Various fats & oils have distinctive characteristics, and they play different roles in specific segments and products. For example…
Fats & oils make up 25-30% of the ingredients used to make consumers’ favorite baked goods and snacks.
THE ROLES FATS & OILS PLAY IN BAKED GOODS
In baked goods and snacks, fats & oils are called upon to perform a long list of duties:
• Lubricity to optimize processing
• Aeration to contribute volume and lighter texture
• Stability to maintain desired structure
• Flexibility for consistent quality
• Lamination for flaky texture and rise between layers
• Machinability for better, more consistent results
And of course, the right fats & oils make things taste—and look—better because they:
• Act as a taste carrier
• Provide crumb structure
• Impart a better mouthfeel
• Create flakiness
• Contribute color
Find out more about our current fats & oils offerings.
FATS & OILS IN EVERYONE’S FAVORITE BAKED GOODS
Laminated Doughs & Pizza Crusts
Flaked shortenings impart ‘homemade’ taste, texture and flavors in croissants, biscuits, pizza crusts and more.
Why does it matter?
95% of U.S. families eat pizza. They love its great taste, with its crispy/chewy crust and its convenience, especially when it is oven-ready in their own freezer.1
Fillings & Icing
Customized formulations provide aeration for the right lift and stability for velvety icings.
Why does it matter?
58% of consumers preferred creamy fillings and 48% preferred a silky or smooth texture in their desserts and confections. Whipped or fluffy textures appear airier and lighter, so they are more likely to be associated as healthier or BFY.2
Find out more about the growing baked goods business, here.
CO-DEVELOP BETTER BAKED GOODS WITH AAK
With the versatility provided by one the broadest lines of plant-based fats & oils in the industry and over 150 years of experience, AAK answers the most demanding product development challenges, in co-development with our customers.
Find out more about co-developing with AAK, here.
1 Pizza: incl. impact of COVID-19 U.S., October 2020, Mintel.
2 Trending Flavors and Ingredients in Desserts and Confections U.S. August 2022, Mintel.
START WITH YOUR FATS & OILS FIRST
When you start with better fats & oils—instead of treating them like an afterthought—your baked good and snack products stay top of mind with consumers every time they shop.
We offer a broad variety of shortenings, frying oils, margarines, cubed shortenings, flaked shortenings and hardstocks. Our specialty fats are developed to meet your needs, from label claims such as non-GMO to exacting sensorial qualities like the perfect crumb texture.
Find out how you can build a better baked good, with specialty fats & oils from AAK.
