Struggling with the cost and


availability of cocoa butter? Need to improve chocolate performance?


Our innovative fat technology provides solutions... • Cocoa butter equivalents: indistinguishable from cocoa butter but under half the cost. Fully compatible with cocoa butter at any percentage replacement.


• Cocoa butter improvers: make the chocolate better in multiple ways such as heat stability or bloom resistance.


Visit us at the London Chocolate Forum 10th October, 2024 and discover….


It’s the fat that makes food fabulous!


If you would like samples, or to talk to one of our Customer Innovation team, please contact: Andrew.Longwell@aak.com (Chocolate & Confectionery Fats) or Jodie.Spriggs@aak.com (Bakery).


Find out more


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