Lunch
Bring freshness and flavor to lunchtime favorites while meeting dietary requirements with our varied options.
A fishless fillet, with vegan tartare sauce
A tasty fishless fillet in a golden breadcrumb served with chips, and plant-based tartare sauce
Your Challenge
Consumer concern about the environmental impact of sea fishing has made plant-based seafood products more appealing. It’s very difficult however to accurately replicate the texture, flavor and aroma of fish.
Our Solution
Using AkoPlanet™ 30-002 can help you to recreate the soft interior texture, and firm outer surface of freshly fried fish fillets. Being a flaked fat, AkoPlanet™ 30-002 is also a great carrier of flavor and color to boost sensory appeal.
Better taste: fat flakes disperse authentic taste and color.
Better nutrition: develop healthy alternatives for those concerned about micro plastics and high mercury levels in fish.
Better functionality: fat flakes deliver an even distribution of fat, and create a soft, flaky texture.
Better sustainability: help to keep oceans full of fish, by creating sustainable plant-based fish substitutes.
Perfect pizza
A doughlicous cheesy pizza with a crispy, flavorful crust
Your Challenge
Everyone loves pizza! But making great, authentic pizza bases quickly, in large volumes, without compromising on quality is difficult.
Our Solution
Flaked fats - solid shortenings crystallized into a free-flowing form, are great for pizza bases, focaccias and flatbreads. They help to shorten the time it takes for the dough to rise, improve aeration during baking and help to distribute flavor evenly. Using flakes will ensure that your finished product has a soft, fluffy interior and a crispy crust.
Better taste: make your products lighter, airier, crispier or creamier. Enhance color and flavor.
Better nutrition: Flaked fats can help to deliver an authentic buttery flavor without dairy.
Better functionality: achieve layering without lamination.
Better sustainability: streamline your production process, make it cleaner, safer and faster than using block fats.
Königinpasteten mit ragout fin
Flaky puff pastry shells, filled with veal and white sauce
Your Challenge
Getting the puff pastry shell just right for Königinpasteten mit ragout fin is critical. Consumer expectations are high when it comes to this traditional treat for special occasions. Nothing less than perfectly flaky and crispy pastry will do.
Our Solution
We offer a range of laminating fats that would fit the bill perfectly. Easy to set up in large processes, they offer optimal plasticity for continuous film or extrusion, and are good for both the French and Scotch methods.
Better taste: great eating quality, offering a good melt profile and less palate cling.
Better nutrition: create pastry for dairy-free diets.
Better functionality: flexible and economical in use, avoid butter-related seasonal variability.
Better sustainability: our laminating fats contain RSPO SG palm.
Greek-style salad
A crisp, fresh salad of Greek-style white plant-based cheese made with AkoPlanet™ PBC 110-44
Your Challenge
Replicating the taste and soft, crumbly texture of traditional, dairy-based feta cheese is difficult, if not impossible, with a standard ingredient such as coconut oil. Coconut oil is also high in saturated fat.
Our Solution
AkoPlanet<sup>™</sup> PBC 110-44 is a liquid, low saturated oil blend which can be used instead of dairy in a wide range of applications. It’s ideal for plant-based cheese and, in our Greek-style recipe, it delivers:
Better taste: authentic texture, flavor and creamy mouthfeel.
Better nutrition: 66% lower in saturated fat than coconut oil.
Better functionality: soft, crumbly texture; less firm and brittle than made with 100% coconut oil.
Better sustainability: made from sustainably sourced shea.
Vegan pâté
Plant-based pâté served with caramelized onion chutney on a crunchy cracker
Your Challenge
Consumers, in ever greater numbers, are giving plant-based alternatives a try. They’ll only buy again however, and continue to do so, if the product looks and tastes just like the real thing.
Our Solution
AkoPlanet™ PBM 132-46 is a semi-liquid fat that makes it easy to replicate the smooth, but firm and creamy texture of traditional liver pâté.
Better taste: closely mirrors the smooth and creamy texture of traditional, liver pâté.
Better nutrition: contains 30% saturated fat, which is 66% less than the industry standard - coconut oil.
Better functionality: offers improved emulsion stability.
Better sustainability: provide great-tasting plant-based alternatives, which will encourage consumers to make sustainable choices.