As a professional in the food and beverage manufacturing industry, you know how important it is to keep up with the latest trends and innovations in the sector. You also know how challenging it can be to source high-quality ingredients that meet customers' expectations and regulatory standards.
That's why we want to bring your attention back to the forgotten magic ingredient, soy lecithin. Although comparatively less used than sunflower lecithin, soy lecithin is still as versatile and beneficial as a food additive.
Soy lecithin is derived from soybeans, one of the most abundant and sustainable crops in the world. it is also gluten-free, vegan, and generally safe for consumption for people with soy allergies, as it contains no soy proteins. Its wide availability and affordable price tag make it a more viable option for food manufacturers seeking to optimise production and profitability.
It’s not like soy lecithin is completely ignored by the food and beverage industry. Its use, however, has become somewhat regional. With continents like Asia, Africa, and Europe, still relying on soy lecithin for their emulsification needs. Whereas, the Americas strictly stick to sunflower lecithin.
An idea of how abundantly so lecithin is used can be formed from the various market research reports that valued the global soy lecithin market at $525.82 million in 2020. The same reports projected the market’s growth at a CAGR of 4.72% from 2021 to 2028, reaching $740.62 million by 2028.
The food and beverage sector accounted for the largest share of the soy lecithin market in 2020, owing to its wide range of applications in various types of processed food. Due to the rising awareness about the health benefits of soy lecithin among consumers, the use of soy lecithin in the formulation of nutritional supplements is expected to witness the fastest growth during the forecast period.
The Asia-Pacific region is also expected to register the highest CAGR during the forecast period, owing to the increasing production and consumption of soy lecithin in countries such as China, India, Japan, and Australia. The growing population, urbanization, disposable income, and changing lifestyles are some of the factors that are boosting the demand for soy lecithin in this region.
According to a report by SkyQuest T, China is the largest producer and consumer of soy lecithin in Asia-Pacific, accounting for more than 50% of the regional market share in 2020 alone. The country's soy lecithin market size was valued at $146.7 million at the time. That value is expected to grow at a CAGR of 8.2% by 2030.
A report by IndustryARC stated Europe is the second-largest market for soy lecithin after Asia-Pacific, accounting for about 25% of the global market share in 2020. The region's soy lecithin market size was valued at $137.6 million in 2020 and is expected to grow at a CAGR of 3.9% by 2027.
Soy lecithin is not only a versatile and beneficial food additive, but also a product that can cater to the changing preferences and needs of consumers and manufacturers. Some of the emerging trends and opportunities for soy lecithin in the food and beverage industry include:
Consumers are increasingly demanding products that are organic, natural, and free from genetically modified organisms. Soy lecithin which is certified organic and non-GMO can offer a competitive edge to food manufacturers who struggling to appeal to these consumers.
Organic and non-GMO soy lecithin can also help manufacturers comply with the regulatory standards and labelling requirements of different markets.
Apart from its emulsification properties, soy lecithin also acts as a functional ingredient and provides various health benefits to consumers. It is a source of choline, vitamin E, vitamin K, and polyunsaturated fats, all of which are essential nutrients for human health. Choline is especially important for brain function, memory, liver health, and metabolism.
Soy lecithin can also lower LDL and increase HDL, with the prior being bad cholesterol, while later good cholesterol. However, products like nutritional supplements, energy bars, cereals, and beverages usually benefit from soy lecithin’s functional properties.
Since soy lecithin is a plant-based product, it can easily replace animal-derived ingredients in some recipes, making them more suitable for vegan and vegetarian consumers.
Soy lecithin can also reduce the allergenicity of some products by replacing eggs or dairy, which are common allergens. Soy lecithin can be used as a plant-based alternative in products such as mayonnaise, margarine, chocolate, ice cream, baked goods, and others.
If you have been thinking of switching to soy lecithin but are struggling with finding a partner who can guarantee high-quality and exceptional customer service, connect with LECITEIN. We are committed to fulfilling all your needs for plant-based lecithin. The best part is, all of our lecithin variants are specifically created and packed to meet the demand of the food and beverage industry.
What are you waiting for? Get in touch now!
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.