Food applications Oils, fats, proteins & functional ingredients

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

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)

Oils Food Delicatessen & edible oils Oils & Fats

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)

Recommended Protein Food Fitness & sports nutrition Plant-based proteins • Flours • Extrudates

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

Dairy Alternatives Food Plant-based dairy alternatives Plant-Based Proteins • Oils & Fats • Binders

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

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

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

Recommended Snack Food Bars & snacks Plant-based proteins • Extrudates • Cereals • Oils & fats

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)

Recommended Bakery Food Doughs & bakery products Plant-based proteins • Flours • Oils & fats • Binders

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

Recommended Meat Alternatives Food Plant-based meat alternatives Plant-Based Proteins • Extrudates • Binders • Oils & Fats

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

Dessert Food Vegan ice cream & desserts Plant-Based Proteins • Flours • Oils & Fats

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