Fats & oils Functional diversity from plants

Plant-based oils and fats for mouthfeel, creaminess, aroma and processability. The range extends from sunflower, walnut and cashew oil to shea butter – suitable for different applications and product specifications.

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Plant-based food ingredients from AOT

AOT products are certified

EU Bio
IFS FOOD
National Organic Program
EcoVeg

AOT Fats & oils

Our plant-based oils and fats add technological and sensory properties to recipes. They can be used, for example, to adjust mouthfeel, creaminess, flavour and processability.

The range comprises selected plant-based raw materials such as sunflower oil from the production of Heliaflor® sunflower protein as well as other plant-based oils and fats – depending on the application, the desired fatty acid profile and individual specification.

Our plant-based oils and fats include sunflower oil, walnut oil, cashew oil and shea butter. For selected raw materials, we also support projects directly at origin – as with our shea butter products.

Upcycling is an important part of our work: we take a holistic view of raw materials and make the fullest possible use of their various components. Sunflower kernels, for example, yield both sunflower oil and sunflower protein. With walnuts and cashews, too, we use several material streams – from the oils through to the corresponding plant-based flours.

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Specific areas of use and suitable raw materials – for your product development.

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Spreads & dips Spreads Food Spreads & dips Oils & Fats • Flours • Plant-Based Proteins
Spreads & dips
Spreads Food

Spreads & dips

Oils & Fats • Flours • Plant-Based Proteins

Classification Spreads and dips depend on a balanced combination of flavour, creaminess, spreadability and processability. Depending on the product concept, development focuses on a stable emulsion, a pleasant mouthfeel or a characteristic sensory profile. For this purpose, AOT offers selected plant-based proteins, oils and other functional ingredients for savoury, sweet and plant-based applications. By combining different raw material groups in a targeted way, formulations can be tailored to the desired texture, flavour and processing properties. From classic spreads to innovative dip and delicatessen concepts, these raw materials enable the development of differentiated products with a distinctive product profile.
Benefits
  • Shaping creaminess and spreadability in different formulation systems
  • Supporting stable emulsions and homogeneous product structures
  • Adapting texture and mouthfeel to the respective application
  • Plant-based proteins for developing high-protein formulations
  • Oils and fats for shaping sensory properties and flavour profile
  • Developing savoury, sweet and plant-based product concepts
  • Flexible combination of different raw material groups for individual product requirements
Product groups Plant-based proteins & flours Fats & oils
Matching products Heliaflor® 45 Heliaflor® 45, organic Heliaflor® 55 Heliaflor® 55, organic Faba Bean Protein Concentrate, organic Almond Protein 50, organic Coconut Oil, virgin, organic (food grade) Olive Oil, extra virgin, organic (food grade) Rapeseed Oil, refined, organic (food grade) Shea Butter, refined, organic (food grade) Sunflower Oil HO (high oleic), refined, organic (food grade)
Delicatessen & edible oils Oils Food Delicatessen & edible oils Oils & Fats
Delicatessen & edible oils
Oils Food

Delicatessen & edible oils

Oils & Fats

Classification Delicatessen products and edible oils depend on high-quality raw materials, a balanced flavour profile and the right functional properties for the respective application. The choice of suitable oils and fats has a decisive influence on the sensory properties, processability and character of the end product. For this purpose, AOT offers selected plant-based oils and fats for delicatessen products, dressings, cold applications and other innovative food concepts. Different raw materials open up a wide range of options for creating individual flavour profiles and aligning products specifically with the requirements of market, target group and application. From classic delicatessen recipes to modern product developments, plant-based oils and fats enable the development of differentiated concepts with a distinctive flavour profile and a clear raw material base.
Benefits
  • Creating individual flavour profiles with different plant-based oils and fats
  • Targeted development of mouthfeel and sensory character depending on the application
  • Supporting the desired oil phase in dressings, delicatessen products and cold applications
  • Characteristic aroma profiles from mild to intense for differentiated product concepts
  • Adapting sensory properties to different target groups and product positioning
  • Combining different oils and fats to develop individual formulations
  • Use in classic delicatessen products as well as in modern and innovative applications
Product groups Fats & oils
Matching products Avocado Oil, cold-pressed, organic (food grade) Hemp Seed Oil, cold-pressed, organic (food grade) Coconut Oil, virgin, organic (food grade) Pumpkin Seed Oil, roasted, organic (food grade) Linseed Oil, cold-pressed, organic (food grade) Almond Oil, cold-pressed, organic (food grade) Milk Thistle Seed Oil, cold-pressed, organic (food grade) Olive Oil, extra virgin, organic (food grade) MCT Oil, organic (food grade) Rapeseed Oil, refined, organic (food grade) Black Cumin Seed Oil, cold-pressed, organic (Egypt) (food grade) Sesame Oil, cold-pressed, organic (food grade) Shea Butter, refined, organic (food grade) Sunflower Oil HO (high oleic), refined, organic (food grade) Walnut Oil, cold-pressed, organic (food grade) Sunflower Oil LO (low oleic), refined, organic (food grade)
Fitness & sports nutrition Recommended Protein Food Fitness & sports nutrition Plant-based proteins • Flours • Extrudates
Fitness & sports nutrition
Recommended Protein Food

Fitness & sports nutrition

Plant-based proteins • Flours • Extrudates

Classification Sports nutrition and high-protein foods place particular demands on protein content, solubility, texture and sensory properties. Depending on the product concept, raw materials must fulfil different functions to achieve the desired nutritional values, processing properties and product characteristics. For this purpose, AOT offers selected plant-based proteins, flours and other functional ingredients for the development of protein powders, shakes, bars, snacks and other high-protein foods. By combining different protein sources, formulations can be precisely matched to the requirements of different target groups and applications. From classic protein products to innovative plant-based concepts, the raw materials used enable the development of differentiated formulations with adapted protein content, individual texture and a characteristic flavour profile.
Benefits
  • Plant-based protein sources for developing high-protein formulations
  • Adapting protein content to different product concepts and target groups
  • Combining different protein sources to shape composition and product properties
  • Supporting texture and mouthfeel in shakes, bars and other protein products
  • Developing plant-based alternatives to classic sports nutrition products
  • Adapting sensory properties and formulation profile to different applications
  • Use in protein powders, shakes, bars and other functional foods
Product groups Plant-based proteins & flours Heliaflor® Fats & oils
Matching products Heliaflor® 55, organic Linseed Oil, cold-pressed, organic (food grade) MCT Oil, organic (food grade) Sunflower Oil HO (high oleic), refined, organic (food grade) Faba Bean Protein Concentrate, organic Almond Protein 50, organic Pea Protein 80, organic Pumpkin Seed Protein 60, unroasted, organic Pumpkin Seed Protein 60, organic
Beverages & shakes Recommended Drinks Food Beverages & shakes Plant-based proteins • Powders • Food supplements
Beverages & shakes
Recommended Drinks Food

Beverages & shakes

Plant-based proteins • Powders • Food supplements

Classification Beverages, shakes and drink powders place particular demands on sensory properties, texture and product stability. The choice of suitable raw materials has a decisive influence on mouthfeel, processing properties and acceptance of the end product. For this purpose, AOT offers selected plant-based proteins and other functional ingredients for the development of protein shakes, smoothies, drink powders and plant-based drink concepts. By combining different raw material groups, formulations can be precisely matched to the requirements of different applications and target groups. From classic protein shakes to innovative functional beverages, the raw materials used enable the development of differentiated products with balanced sensory properties, adapted texture and individual product characteristics.
Benefits
  • Plant-based proteins for high-protein beverages and shake products
  • Adapting mouthfeel and viscosity to the desired product characteristics
  • Supporting balanced sensory properties in plant-based beverage concepts
  • Developing ready-to-drink and powder-based product concepts
  • Combining different protein sources for individual formulation requirements
  • Adapting protein content and product properties to different target groups
  • Use in protein shakes, smoothies, drink powders and functional beverages
Product groups Plant-based proteins & flours
Plant-based dairy alternatives Dairy Alternatives Food Plant-based dairy alternatives Plant-Based Proteins • Oils & Fats • Binders
Plant-based dairy alternatives
Dairy Alternatives Food

Plant-based dairy alternatives

Plant-Based Proteins • Oils & Fats • Binders

Classification Plant-based dairy alternatives are among the most technologically demanding product categories in the field of alternative proteins. Depending on the application, properties such as creaminess, spreadability, firmness or mouthfeel have to be built up specifically and matched to the respective product category. For this purpose, AOT offers selected plant-based proteins, fats and other functional ingredients for the development of dairy alternatives, plant-based spreads and creamy applications. By combining different raw material groups, formulations can be tailored specifically to the desired product properties and areas of application. From spreadable fresh alternatives to sliceable or innovative plant-based concepts, these raw materials enable the development of differentiated formulations with a suitable texture, balanced mouthfeel and characteristic product profile.
Benefits
  • Shaping creaminess and mouthfeel in plant-based formulations
  • Adapting firmness and structure for applications from spreadable to sliceable
  • Plant-based proteins and fats for developing product-specific textures
  • Developing different product profiles, from fresh spreadable alternatives to firm, sliceable concepts
  • Supporting a homogeneous and stable product structure depending on the application
  • Adapting sensory properties to different product categories
  • Combining different raw material groups for individual dairy alternative concepts
Product groups Plant-based proteins & flours Fats & oils Heliaflor®
Matching products Heliaflor® 45, organic Heliaflor® 55, organic Faba Bean Protein Concentrate, organic Pea Protein 80, organic Coconut Oil, virgin, organic (food grade) Sunflower Oil HO (high oleic), refined, organic (food grade) Shea Butter, refined, organic (food grade) AOT Binder Performance, organic
Muesli & breakfast cereals Recommended Cereals Food Muesli & breakfast cereals Extrudates • Cereals • Plant-Based Proteins • Flours
Muesli & breakfast cereals
Recommended Cereals Food

Muesli & breakfast cereals

Extrudates • Cereals • Plant-Based Proteins • Flours

Classification Crunchiness, bite and a balanced formulation define the character of modern mueslis, cereals and toppings. Alongside flavour and texture, high-protein breakfast concepts and differentiated product formulations are becoming increasingly important. For this purpose, AOT offers selected plant-based proteins, flours and extrudates for the development of modern breakfast products. Different raw material combinations allow texture, composition and sensory properties to be designed specifically for a wide range of product concepts. From classic muesli mixes and high-protein cereals to innovative topping solutions, these raw materials support the development of differentiated products with a distinctive product profile.
Benefits
  • Plant-based proteins enable the development of high-protein breakfast products
  • Extrudates provide additional crunch, bite and visual differentiation
  • Different particle sizes and raw material forms create a wide variety of texture concepts
  • Protein flours support the targeted adjustment of the formulation’s composition
  • Designing crunchy, firm-to-the-bite or multi-layered product structures
  • Combining different raw materials for individual muesli, cereal and topping concepts
  • Developing differentiated breakfast products for different target groups and market segments
Product groups Plant-based proteins & flours Heliaflor®
Matching products Heliaflor® 55, organic Heliaflor® Cereal Pur Small, organic Heliaflor® Cereal Pur, organic
Food supplements Functional Food Food supplements Plant-based proteins • Flours • Oils & fats • Speciality raw materials
Food supplements
Functional Food

Food supplements

Plant-based proteins • Flours • Oils & fats • Speciality raw materials

Classification Functional foods and supplement-related product concepts require a targeted choice of suitable raw materials and reliable integration into the respective application. Alongside the composition of the formulation, processability, sensory properties and the requirements of the respective dosage form play an important role. For this purpose, AOT offers selected plant-based proteins, flours, oils and other functional raw materials for the development of powders, blends and complementary nutrition concepts. The different raw material groups allow formulations to be designed specifically for different areas of application and product formats. From high-protein powder blends to functional food concepts, the raw materials used support the development of differentiated products with clearly defined raw material profiles and application-specific properties.
Benefits
  • Plant-based proteins for protein-based product concepts
  • Functional raw materials for targeted design of formulation and composition
  • Integrating different raw material groups into powders, blends and other product formats
  • Adapting sensory properties and product characteristics to the respective application
  • Combining plant-based proteins, flours and oils for differentiated formulations
  • Supporting specific product requirements in formulation development
  • Flexible use in functional foods and complementary nutrition concepts
Product groups Plant-based proteins & flours Fats & oils
Matching products Linseed Oil, cold-pressed, organic (food grade) MCT Oil, organic (food grade) Hemp Seed Oil, cold-pressed, organic (food grade) Rice Bran CO₂ Extract, organic Rosehip Seed Oil, cold-pressed, organic
Pasta & noodles Pasta Food Pasta & noodles Plant-Based Proteins • Flours
Pasta & noodles
Pasta Food

Pasta & noodles

Plant-Based Proteins • Flours

Classification The quality of pasta and noodles is largely determined by bite, cooking behaviour and product structure. At the same time, demand is rising for high-protein, plant-based and gluten-free alternatives that meet the requirements of today’s consumers. For this purpose, AOT offers selected plant-based proteins and flours for the development of classic and innovative pasta concepts. Depending on the raw material combination, composition, texture and technological properties can be adapted specifically to the requirements of the respective application. From traditional pasta products to high-protein or gluten-free alternatives, these raw materials support the development of differentiated formulations with a characteristic bite and distinctive product profile.
Benefits
  • Plant-based proteins enable the development of high-protein pasta
  • Protein flours offer additional options for formulation and composition
  • Adapting bite and texture to different product requirements
  • Supporting a stable product structure during processing and preparation
  • Developing plant-based and gluten-free alternatives to classic pasta
  • Combining different protein sources for differentiated product profiles
  • Targeted design of sensory and product properties depending on the application
Product groups Plant-based proteins & flours Heliaflor®
Matching products Heliaflor® 55, organic Heliaflor® 45, organic Faba Bean Protein Concentrate, organic Pea Protein 80, organic
Bars & snacks Recommended Snack Food Bars & snacks Plant-based proteins • Extrudates • Cereals • Oils & fats
Bars & snacks
Recommended Snack Food

Bars & snacks

Plant-based proteins • Extrudates • Cereals • Oils & fats

Classification Today, protein bars, snack bites and functional snacks need to deliver far more than just nutrients. Texture, bite, sensory properties and consistent product quality throughout the entire shelf life are decisive for product success. AOT supports the development of modern bar, snack bite and cereal concepts with selected plant-based proteins, flours and extrudates. The different raw materials allow targeted design of structure, crunch, consistency and composition, creating scope for differentiated product concepts. Whether protein bars, snack bites, cereal clusters or other innovative snack products: by choosing suitable raw materials, formulations can be precisely matched to the requirements of different target groups and application concepts.
Benefits
  • Plant-based proteins for developing high-protein snack and bar concepts
  • Extrudates provide additional crunch, bite and a differentiated product structure
  • Creating different texture profiles from soft to crunchy
  • Adapting protein content to the requirements of different product concepts
  • Combining different raw material forms for multi-layered and structured products
  • Developing characteristic sensory profiles for differentiated snack concepts
  • Supporting innovative formulations for bars, snack bites and cereal clusters
Product groups Plant-based proteins & flours Fats & oils Heliaflor®
Matching products Heliaflor® 55, organic Heliaflor® Cereal Pur Small, organic Heliaflor® Cereal Pur, organic Heliaflor® Cereal Schoko, organic Coconut Oil, virgin, organic (food grade)
Doughs & bakery products Recommended Bakery Food Doughs & bakery products Plant-based proteins • Flours • Oils & fats • Binders
Doughs & bakery products
Recommended Bakery Food

Doughs & bakery products

Plant-based proteins • Flours • Oils & fats • Binders

Classification From classic bread to high-protein speciality recipes, baked goods place a wide range of demands on dough handling, structure and texture. Even small changes in the choice of raw materials can have a significant influence on processing, baking behaviour and the properties of the end product. For this purpose, AOT offers selected plant-based proteins, flours and other functional ingredients for the development of classic, high-protein and gluten-free baked goods. By specifically combining different raw material groups, formulations can be adapted to the requirements of different baked goods categories and manufacturing processes. From bread and rolls to fine pastries and innovative protein baked goods, the raw materials used support the development of differentiated concepts with a tailored texture, characteristic sensory properties and an individual formulation.
Benefits
  • Plant-based proteins for developing high-protein breads and baked goods
  • Support for water binding to adjust dough properties and product texture
  • Shaping crumb, structure and texture according to the application
  • Plant-based flours for gluten-free and alternative formulation concepts
  • Adapting baking properties and processing to different product requirements
  • Developing specific flavour and texture profiles for different baked goods categories
  • Combining functional raw materials for differentiated bread, pastry and speciality bakery concepts
Product groups Plant-based proteins & flours Fats & oils Heliaflor®
Matching products Heliaflor® 55, organic Rapeseed Oil, refined, organic (food grade) Sunflower Oil LO (low oleic), refined, organic (food grade) Heliaflor® 45, organic
Plant-based meat alternatives Recommended Meat Alternatives Food Plant-based meat alternatives Plant-Based Proteins • Extrudates • Binders • Oils & Fats
Plant-based meat alternatives
Recommended Meat Alternatives Food

Plant-based meat alternatives

Plant-Based Proteins • Extrudates • Binders • Oils & Fats

Classification The development of plant-based meat alternatives is one of the most technologically demanding areas of modern food development. Depending on the product concept, the focus is on building structure, fibrousness, water binding, bite and a balanced savoury sensory profile. For this purpose, AOT offers selected plant-based proteins, extrudates and functional ingredients for the development of burgers, mince alternatives, nuggets, strips and other plant-based convenience products. By combining different raw material groups, formulations can be tailored specifically to different manufacturing processes and the desired product properties. From classic meat alternatives to applications in high-moisture extrusion, these raw materials enable the development of differentiated products with a characteristic structure and meat-like texture.
Benefits
  • Building meat-like structures using plant-based proteins and extrudates
  • Shaping fibrousness, bite and product texture for different product concepts
  • Supporting water binding for juicy and stable end products
  • Adapting the structure for applications such as burgers, mince, nuggets or strips
  • Combining different protein sources to develop individual product properties
  • Suitable for structured protein applications and high-moisture extrusion concepts
  • Flexible use in plant-based convenience and meat alternative products
Product groups Plant-based proteins & flours Fats & oils Heliaflor®
Matching products Heliaflor® 55, organic Rapeseed Oil, refined, organic Heliaflor® 45, organic Heliaflor® IV 45, organic AOT Binder Performance, organic
Vegan ice cream & desserts Dessert Food Vegan ice cream & desserts Plant-Based Proteins • Flours • Oils & Fats
Vegan ice cream & desserts
Dessert Food

Vegan ice cream & desserts

Plant-Based Proteins • Flours • Oils & Fats

Classification The development of plant-based ice cream and dessert products places particular demands on creaminess, mouthfeel, stability and sensory properties. Doing without dairy ingredients requires a targeted selection of raw materials in order to achieve the desired product properties in the respective application. For this purpose, AOT offers selected plant-based proteins, nut flours, fats and oils for the development of vegan ice creams, dessert creams, plant-based alternatives to dairy desserts and other sweet applications. By combining different raw material groups, formulations can be tailored specifically to texture, flavour profile and application. From plant-based ice creams to creamy dessert concepts, these raw materials enable the development of differentiated products with a balanced mouthfeel, characteristic sensory profile and individual formulation design.
Benefits
  • Shaping creaminess and mouthfeel in plant-based formulations
  • Supporting stable fat and protein structures depending on the application
  • Adapting melting behaviour and texture for different dessert concepts
  • Nut flours and plant-based raw materials for characteristic flavour profiles
  • Balanced sensory properties, even in purely plant-based applications
  • Flexible design of ice creams, dessert creams and other sweet products
  • Combining different raw material groups for differentiated formulation concepts
Product groups Plant-based proteins & flours Fats & oils
Matching products Cocoa Butter, deodorised, organic Heliaflor® 55, organic AOT Binder Performance, organic Almond Protein 50, organic Coconut Oil, virgin, organic (food grade) Coconut Flour, organic
Who we work with

Raw materials and services for professional projects

Food manufacturers & brands

Reliable raw materials for food, organic products and clean label concepts, including documentation.

Contract manufacturers / co-packers

Bulk packaging, flexible quantities and specifications for professional production.

Product development, R&D & start-ups

Samples, advice and technical support for formulation development and scale-up.

Private label & functional food

Raw materials for own brands, sports nutrition and specialised food applications.

Quality & service

More than raw material sourcing

Documentation

Complete documentation

Available per product and per batch for purchasing, QA and development.

  • Product specifications
  • COA and technical data
  • Allergen information
  • Origin & traceability
Quality

Organic or conventional

Suitable raw materials in EU organic or conventional grade.

  • EU organic grades
  • Conventional grades
  • IFS Food certified processes
Logistics

Bulk, samples & quantities

Reliably supplied – from sampling to series production.

  • Samples for development
  • Bulk packaging
  • International delivery
Start a project

Find the right raw material for your formulation.

We provide personal advice, supply samples and deliver specifications and documentation for your internal review.

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