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Last kr559.00 SEK
Change Today -9.00 / -1.58%
Volume 66.3K
As of 10:08 AM 10/13/15 All times are local (Market data is delayed by at least 15 minutes).

aak ab (AAK) Snapshot

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08/5/15 - kr599.50
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10/16/14 - kr340.50
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aak ab (AAK) Details

AAK AB refines and sells vegetable oils for specialized products worldwide. It provides cocoa butter alternatives, filling fats, chocolates, compound and compound coatings, confectionery fillings, chocolate spreads, and barrier fats under ILLEXAO, AKOPOL, CEBES, SILKO, CHOCOFILL, DELIAIR NH, AKOSPREAD, and BARRIER FAT names to the chocolate and confectionery industry. The company also offers food ingredients for baking of good bread, biscuits and cookies, cakes, and laminated pastries; dairy fat alternatives for dairy applications, such as cheese, butterblends, whipped cream, or soured products; ice cream fats to complement or replace milk fat; oils for infant formulas under the InFat brand; oils/fats ingredients; and functional vegetable oils and fats for food preparation in hotels, restaurants, and fast-food chains. In addition, it provides fatty acids for use in paper chemicals, soaps, detergents, rubber, and plastic; glycerine for various applications, such as cosmetics, explosives, tobacco, and paints, as well as for the technical industry; and deinking chemicals. Further, the company vegetable proteins and fats for the animal feed industry; and natural vegetable wax solutions to candle manufacturers, wax blenders, and candle supply companies. Additionally, it provides personal care products, such as emollients that offer formulator a range of alternatives for making cosmetics; bioactives used in vegetable oils; surfactants, which enhance rinse-off formulations; structuring agents that are used to formulate stable pencils, lip balms, and sticks, as well as for stabilizing emulsions for cosmetics and personal care; and emulsifiers used in natural cosmetics. The company was formerly known as AarhusKarlshamn AB (publ) and changed its name to AAK AB in June 2014. AAK AB is headquartered in Malmö, Sweden.

2,442 Employees
Last Reported Date: 07/17/15

aak ab (AAK) Top Compensated Officers

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Executives, Board Directors

aak ab (AAK) Key Developments

AAK Enters the Japanese Market with Miyoshi Oils & Fats

AAK has established a partnership with Miyoshi Oils & Fats Co. by forming a new company together for the Japanese market, AAK Miyoshi JP. This partnership will considerably extend the prerequisites for AAK's business in the local market. This market is particularly important for the Chocolate & Confectionery Fats and Bakery segments. AAK will own 70% of the company and the remaining 30% will be owned by Miyoshi Oils & Fats Co. AAK Miyoshi JP, that will be based in Tokyo, will have both sales and customer innovation resources and will focus on products for the chocolate and confectionery, bakery, dairy and infant nutrition markets. The new company has entered a toll manufacturing agreement with Miyoshi Oils & Fats Co. who will manufacture the products locally. Through this partnership, AAK will further strengthen its presence in the strategically important Asian market. As communicated earlier, AAK is currently constructing a specialty and semi-specialty edible oils factory in Zhangjiagang, China, which will be operational during the end of the second quarter of 2016. In addition, AAK has recently acquired 51% of a leading Indian oils and fats company, creating AAK Kamani, based in Mumbai. The AAK Miyoshi JP partnership will be operational from January, 2016.

AAK AB, Kamani Oil Industries Private Limited - M&A Call

To discuss the acquisition of 51% of the shares of Kamani Oil Industries Pvt Ltd by AAK AB


AAK has launched TROPICAO, the company’s latest innovation within business area Chocolate & Confectionery Fats. This innovation, which is the first of its kind, has been developed for hot climate markets such as Latin America, Asia and the Middle East. Despite chocolate consumption being on the rise in these markets chocolate manufacturers face significant challenges as the properties of chocolate change in hot climates. Heat-related bloom, which gives the chocolate an undesirable white surface and a sandy, dry texture, is cited as the most frequent reason for chocolate quality complaints in hot climates. With AAK’s TROPICAO, it is now possible for chocolate manufacturers to produce bloom-stable chocolate and still maintain the chocolate’s sensorial properties. It has been proven that chocolate with TROPICAO will maintain a non-bloom appearance as well as its sensory attributes when exposed to temperatures up to 37°C (98.6°F).


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