Functional foods are an important part of modern nutrition. They are basically produced by increasing the targeted effect of any beneficial ingredient in food to deliver a healthier impact on the consumer. Since they go through enrichments and fortifications, they become more nutrient. Fortified cereals, juices, and dairy products are some examples of such functional foods.
But what role does lecithin play in functional foods?
The answer's in our latest guest post 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.