Cargill to Provide De-oiled Lecithin for Bakery and Snacks

Cargill is introducing a new range of de-oiled lecithin products, an initiative meant to help bakery and snacks manufacturers deliver the recognizable ingredient label that consumers want, at an affordable price.

“In a world of increasingly label-conscious consumers, we are striving to meet demand for simple ingredients and provide the familiarity consumers are looking for related to food origin from trusted, reliable sources”, explains Dr. Roland Rabeler, lecithin product manager for Cargill starches, sweeteners and texturizers. “With the introduction of the de-oiled rapeseed lecithin range of emulsifiers, customers can be assured Cargill has a lecithin option that will work for them. The de-oiled rapeseed lecithin range provides a non-GMO and allergen-free option for consumers and it provides customers a cost-effective, label-friendly alternative to soy lecithin”.

The de-oiled lecithin is 100% sourced from Central European crops with the highest levels of quality, food safety and a reliable supply.

“This exciting new range offers great emulsification performance without compromising on taste or texture”, said Juergen Detert, technical service manager for Cargill starches, sweeteners and texturizers. “Through extensive research, our R&D and applications teams developed a reliable texturizing solution that offers comparable functionality to soy and sunflower. At the same time, it delivers high flexibility and is easily incorporated into customer recipes”.

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