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 provides food, agriculture, financial and industrial products and services to the world. Together with farmers, customers, governments and communities, we help people thrive by applying our insights and 150 years of experience. We have 155,000 employees in 70 countries who are committed to feeding the world in a responsible way, reducing environmental impact and improving the communities where we live and work.