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.
Yes, plant-based lecithin is more cost-effective for F&B manufacturers as it’s sustainably sourced and can improve the quality and nutritional value of your final product
Lecithin aids digestion, enhances nutrient absorption, reduces cholesterol, and promotes brain and liver health. It is widely used in the food industry to improve the texture, stability, and shelf life of products.
The challenges of incorporating plant-based lecithin in F&B products can be far too many. However, most can be easily overcome by partnering with the right supplier.
The regulatory landscape for plant-based lecithin varies in each country. Generally, it is considered safe for consumption everywhere under normal conditions of use.