Bakery lecithins expand Cargill’s functional ingredients range
Cargill has responded to an increase in label-friendly ingredient, developing a range of lecithins for bakery manufacturers plant-based emulsifiers offering functional solutions for emulsification, dough handling, and improving texture.
According to the company, the series helps bread manufacturers to formulate with recognisable i that consumers want without compromising on functionality.
“Market research has shown us that European consumer demand for allergen-free and label-friendly ingredients for breads is increasing, driving research to the fore”, said Anneleen Van Wymeersch, Cargill technical service specialist. “With Cargill’s plant-based lecithins, our customers can benefit from a complete and functional range that enables them to produce softer, longer-lasting breads with improved volume – a win-win for both our customers and for consumers”.
The full non-GM range of lecithin solutions for bread is derived from various botanical sources, such as soy, rapeseed and sunflower, and is available in multiple formats – fluid, de-oiled and fractioned. The rapeseed and sunflower emulsifiers, Lecimulthin and Topcithin, are allergen-free ingredients, sourced from Central European crops, and meet the highest requirements of bread manufacturers without compromising on taste and texture.
“As a global leader, we have a diverse portfolio of ingredients for the bakery market, backed by world-class formulation experts and a reliable supply chain, enabling us to create custom solutions to address the application and marketplace needs of our European bakery customers,” said Roland Rabeler, Cargill lecithin product manager.
