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
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.