Soy lecithin is one of the most commercially used emulsification agents in the manufacturing business. It is found and extracted from the cell membrane of soybeans. While it can be acquired from naturally harvested soybeans, it mostly comes from genetically modified soy crops to meet the commercially high demand of the market.
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.