AAK, the Swedish fats and oil ingredients manufacturer, has scooped a double award at the Food ingredients Europe Innovation awards in Paris.

The company’s Akopastry HP, a margarine designed specifically for puff pastry, won Best Bakery Innovation. It offers significant cost efficiency to manufacturers and pastry made with it shows improved structure and nutritional profile, claimed the company.

Meanwhile, the Tropicao chocolate solution, which comprises a fat and a machine, was awarded best confectionery innovation for its tackling of heat-related bloom, the most frequent chocolate quality complaint in hot climates. Tropicao allows manufacturers in Latin America, Asia and the Middle East to produce bloom-stable chocolate, which maintains the chocolate’s sensorial qualities.

Anne Mette Olesen, chief marketing officer at AAK, said: “This is of course a great recognition of our unique solutions to the bakery and confectionery industries as well as of the teams behind the innovations. It is with a lot of pride that we accept these awards.”

Food ingredients Europe is a biennial event for the global food ingredients industry and, this year, judges handed out nine different awards to innovative companies in the European food industry.