Traditionally, lecithin was extracted from animal sources like egg yolks and milk. But today, plant-based lecithin is gaining popularity due to its natural and sustainable profile. It’s a versatile ingredient commonly used in the food and beverage industry.
In this article, we have explored the various types of plant-based lecithin available in the market, their respective benefits and applications, and how food and beverage manufacturers can choose the right one for their needs. Check it out.
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.