Bakers Journal

Cargill adds canola lecithin to line-up

December 21, 2016
By Bakers Journal

In a move to assist food manufacturers with clean label ingredients, Cargill is adding to its line of emulsifiers with the deoiled canola lecithin. The company now offers customers three plant-sourced lecithin options – soy, sunflower and canola – in the U.S. and Canada.

According to the company, its canola lecithin will help food manufacturers meet consumer demands as the product is non-GMO, may be used in organic products under certain circumstances and does not have to be declared as a major food allergen. 

“We are continually working to develop products that meet the shifting expectations of today’s label-conscious consumers,” explained Kathrine Lutz, marketing manager with Cargill, in a company release.

The canola lecithin may be used in a wide variety of food applications, including chocolate and confectionery, bakery and convenience foods. The company notes that dispersibility as well as functionality, taste and colour are comparable to soy and sunflower lecithin, so the canola lecithin may be used as a one-to-one replacement for other lecithin types. 


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