Snacks and bakery market to benefit from Cargill de-oiled range

Global ingredients business Cargill is releasing new de-oiled lecithin products that have been developed for the confectionery and bakery markets.

The company said its latest release comes in response to a growing demand for label-friendly ingredients that meet consumer demand for healthier options.

“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 texturisers, on the company’s latest development which is said to apply to a range of snacks.

“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 reportedly 100% sourced from central European crops, which the company said focused on quality, food safety and delivering 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 & texturisers.

“Through extensive research, our R&D and applications teams developed a reliable texturising solution that offers comparable functionality to soy and sunflower. At the same time, it delivers high flexibility and is easily incorporated into customer recipes.”

With this introduction, Cargill’s European customers benefit from a full [GMO and non-GMO] lecithin product portfolio ranging from soy and sunflower to de-oiled rapeseed solutions.

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