Better bread? Cargill launches label-friendly plant-based lecithins

04 Apr 2019 --- In response to consumer demand for clean label ingredients, Cargill’s latest range of lecithin seeks to offer bread manufacturers plant-based emulsifiers that are entirely functional in terms of emulsification, dough handling, increased volumes and improved texture. “Specifically for bread, lecithins offer label-friendly alternatives to create longer-lasting quality bakery products,” Roland Rabeler, Cargill Lecithin Product Manager tells FoodIngredientsFirst.

The lecithin range will enable bread manufacturers to formulate with recognizable ingredients that consumers want without compromising on functionality, according to the company.

“The range of non-GM lecithins we produce also gives full flexibility to the bakery producers, covering various botanical sources, such as soy, rapeseed and sunflower, as well as multiple formats – fluid, de-oiled and fractioned,” Anneleen Van Wymeersch, Cargill Technical Service Specialist explains. 

Being a nature-derived emulsifier, lecithin has gradually been increasing share in the overall emulsifier market, including bakery, following growing consumer demand for nature-derived ingredients and label-friendly products, according to Rabeler. “At the same time, lecithin has been proven to synergistically enhance enzyme functionality or serve as an alternative for enhancer blends or mono- and diglycerides,” he says. 

Cargill’s rapeseed and sunflower emulsifiers, Lecimulthin and Topcithin, are both allergen-free, non-GM ingredients, sourced from Central European crops and ready to meet the highest requirements of bread manufacturers without compromising on taste and texture, according to Rabeler.   

“We have a portfolio of ingredients for the bakery market, enabling us to create custom solutions to address the application and marketplace needs of our European bakery customers,” he says.

Traditionally, the key food applications for lecithin have been in chocolate and confectionery, margarine and spreads, convenience foods and beverages.

However, with the development of more specialized and tailored qualities through various technologies, the use of lecithin is growing in food segments, such as snacks and cereals, processed meats and ice cream. “Lecithin is also used in many other areas, such as nutritional supplements, pharmaceuticals, animal feeds, cosmetics and biotechnology,” Rabeler adds. 

From a pure volume perspective, at present, Rabeler believes there is enough non-GM lecithin supply to balance the demands mainly from food and feed producers. “At the same time, as the global demand for non-GM food ingredients is increasing, the available non-GM soybean supply is reducing,” he comments. “Sunflower and rapeseed will compensate to a certain extent, but investment into new production capacities will be required to balance the increased demand fully.” 

Cargill is the only global player who has vertically integrated all processing steps: crushing, fluid processing, deoiling and fractionation, according to Rabeler. “Combined with our global footprint, it helps to ensure unique control of functionality, quality and reliability of supply for our lecithins. 

“Market research has shown us that European consumer demand for allergen-free and label-friendly ingredients for bread is increasing, driving research to the fore,” adds Van Wymeersch.

Moreover, consumers want to understand what is in their food and simple/familiar ingredients such as plants are growing in popularity. 

“Plants are being added to foods nowadays for nutritional and health aspects, but also color and flavor. Categories such as meat or dairy alternatives show double-digit growth in plant-based claims. There has also been a notable rise of sea vegetables in various food and beverages,” Rabeler notes. 

Since plants have numerous health and environmental benefits for consumers, he believes the trend is here to stay. 

Although all plant-based solutions are appreciated by consumers, Rabeler highlights that food manufacturers are giving preference to non-allergen solutions.

“As a result of this, gluten-free is increasing its share in the bakery space. And when asking consumers if they or someone in their household suffers from a medical condition requiring careful food choices, gluten intolerance comes up as the second condition mentioned, following lactose,” he explains. 

Additionally, research proves that health aspects are an essential purchase factor for bread and bread products for 26 percent of consumers, according to an Innova Market Insights Consumer Survey (2017). “The opportunity for allergen-free ingredients is hence more significant in bread and bread products versus sweet, indulgent bakery,” concludes Van Wymeersch. 

By Elizabeth Green

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