Cargill announced it is expanding its line of emulsifiers with the introduction of a canola lecithin.
The canola lecithin will join Cargill’s soy and sunflower sourced lecithins, giving the company three options for its customers across the U.S and Canada.
As it is non-GMO, can be used in organic food production, and does not have to be declared as a major allergen like soy-based lecithin, this product will help food manufacturers produce foods that are aligned with shifting consumers trends.
The canola lecithin can be used as a one-to-one replacer for other lecithin types and is well-suited for application in the production of chocolate, confectionery, bakery and convenience foods.
Lynda Kiernan is Editor with HighQuest Group Media and of the Oilseed & Grain News. If you would like to submit a contribution for consideration, please contact Ms. Kiernan at email@example.com.