Consumer demands are the driving factor behind the global food and beverage manufacturing industry. The European f&B manufacturing industry specifically relies on products with enhanced texture, stability, and sensory attributes to maintain their supremacy in the global market.
Since ingredient sourcing managers play a crucial role in product development and quality control, they must always seek ingredients with functional characteristics. In this article, we have talked about the functional properties of soy lecithin and explored its applications.
Soy lecithin allergies and intolerances present a challenge to manage for F&B manufacturers, but they can be overcome through accurate labelling, allergen testing, and consumer education
GMO variants are derived from genetically modified soybeans, wherein their DNA has been altered, whereas non-GMO soy lecithin is pure and natural and raises no concerns about health, sustainability, and ethical sourcing
Manufacturers’ decision to embrace ethical sourcing practices by partnering with a plant-based lecithin supplier shows their commitment to a sustainable, responsible, and prosperous tomorrow
In this evolving age of consumerism, plant-based lecithin has emerged as a symbol of innovation, sustainability, and consumer-centricity.