AAK has developed a range of fats for chocolate and confectionery manufacturers that are looking to benefit from the growing popularity and premiumization of caramel. Akomel is a portfolio of clean-label and plant-based fats from sustainable sources. Non-hydro-genated, non-trans and low-saturated fat options are available.

The caramel category also covers toffee, fudge and nougat – with textures ranging from the hard and chewy to very soft and melt-in-the-mouth. How the fat melts in relation to human body temperature is an important part of the taste experience. Apart from having the desired sensory quality, caramel must be stable enough to retain its shape at room temperature and ensure it does not stick to packaging.

Speciality vegetable fats can provide improved process control and lower costs without compromising clean label appeal. Luis Parra, Global Business Director Chocolate & Confectionery Fats at AAK, says: “Akomel solutions are tailored vegetable fats and therefore a particularly good choice when developing caramel products for the growing premium market, where high-quality ingredients and cleaner formulations are key drivers.”