Lecithin is a type of fat molecule that has a long history of use in both food and medicine, with its benefits ranging from aiding digestion to supporting brain health.
In the food industry, lecithin is highly sought after for its versatility and functionality, making it a widely used ingredient in various products such as chocolates, baked goods, dressings, and sauces. Manufacturers understand that the addition of lecithin can improve the texture, stability, and shelf life of their products.
It also provides many health benefits when consumed. Full details in our latest LinkedIn article here.
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.