Cargill introduces canola lecithin for label-conscious consumers
MINNEAPOLIS - Dec. 20, 2016 – Cargill is expanding its line of emulsifiers with the addition of deoiled canola lecithin. With today’s announcement, Cargill now offers customers three plant-sourced lecithin options – soy, sunflower and canola – in the U.S. and Canada . Cargill’s canola lecithin helps food manufacturers deliver product attributes consumers increasingly seek as it is a non-GMO option, may be used in organic products and does not have to be declared as a major food allergen.
A versatile emulsifier and dispersing agent, Cargill’s canola lecithin may be used in a wide variety of food applications, including chocolate and confectionery, bakery and convenience foods. Dispersibility as well as functionality, taste and color are very comparable to soy and sunflower lecithin. As a result, Cargill’s canola lecithin may be used as a one-to-one replacement for other lecithin types, making it easy for food manufacturers to incorporate into their product lines with only minor adaptations.
Visit www.cargillfoods.com for further details and to request a sample.
Pam Stauffer, 952-742-6080
Cargill’s 155,000 employees across 70 countries work relentlessly to achieve our purpose of nourishing the world in a safe, responsible and sustainable way. Every day, we connect farmers with markets, customers with ingredients, and people and animals with the food they need to thrive.
We combine 153 years of experience with new technologies and insights to serve as a trusted partner for food, agriculture, financial and industrial customers in more than 125 countries. Side-by-side, we are building a stronger, sustainable future for agriculture.