It’s no lie that suppliers are struggling in procuring lecithin to meet the demand of their consumers. International politics, global economic conditions, and climate change are all having an adverse effect on the overall production of crops.
Opting for other sources of lecithin seems like a more sustainable alternative. For manufacturers catering to vegan consumers and those with soy allergies, sunflower lecithin seems to be the only option.
However, ensuring a sustainable lecithin supply is a struggle many industries are currently facing. In one of our recent off-page blog posts, we discussed the issue and proposed a solution. You can check it out here.
F&B manufacturers are increasingly turning to plant-based lecithin to offer a unique blend of sustainability and health benefits. Discover how it can revolutionize your supply chain and enhance your products.
The multifaceted applications of plant-based lecithin in the food and beverage industry, enhance product quality, extend shelf life, and promote sustainability.
When choosing a plant-based lecithin product, it is important to consider its type, form, purity level, source and the product you manufacture.
Since sunflower lecithin is extracted from renewable resources like the sunflower seeds, it doesn’t impact the environment making it a sustainable choice for food and beverage manufacturers