Sternchemie boosts soy alternatives with new lecithin solutions

04 Feb 2021 --- Sternchemie, a Germany-based lecithin provider, is addressing the growing demand for transparency and higher quality expectations among consumers for lecithin solutions. The company is also responding to recent raw material fluctuations in non-GMO lecithin.

According to Dr. Roland Rabeler, business development manager at Sternchemie, the demand for non-GMO lecithin and especially for soy lecithin alternatives has been continuously increasing over the last ten years.

“Major drivers have been clean label considerations (avoiding GMO, no allergen labeling, replacing artificial emulsifiers), functional benefits as well as health awareness,” he tells FoodIngredientsFirst.

Lecithin is typically a minor ingredient. Still, there is significant attention on the ingredient deck as a whole, and there has been an increasing trend toward regional supplies. Besides some ecologic and social benefits mainly driven by quality consideration with better control of harvest and processing conditions, Rabeler reveals.

“Virtually no limit”
Lecithin is a surface active ingredient. It can be used to bring oil and water together (as an emulsifier), ensure food products are not sticking (as a release agent), and improve the wettability and dispersion properties of powder.

Most lecithin is used in applications such as chocolate, bakery and instant products like milk or protein powders.According to Rabeler, there is “virtually no limit” for application areas where lecithin can be used.

“Today, most lecithin is used in applications such as chocolate, bakery and instant products like milk or protein powders. With more product solutions and improved functionalities, we see the application range significantly expanding.”

Transparency trending
Innova Market Insights crowned “Transparency Triumphs” as its Top Trend of 2021. More than ever, consumers want to know what ingredients are in their food and where they come from.

Accordingly, in addition to ethical and ecological considerations, clean label continues to play a central role. The trend for more sustainable, healthier lifestyles is raising consumer expectations on food and beverages, the company notes.

Setting a new standard
As a natural emulsifier, lecithin is a perfect fit with the clean label trend, according to Sternchemie.

Since soy lecithin has to be declared as an allergen, this is especially the case for lecithin from sunflower and rapeseed. Moreover, sunflower and rapeseed lecithin can be grown regionally.

Non-GMO soy still has the dominant market share, but due to weather and environmental factors in its traditional growing regions, there have been massive quality issues.

Global factors impact supply
The COVID-19 pandemic has also had a negative effect on the supply chain.

As a result, non-GMO soy lecithin quality and availability have been significantly reduced. Thus, other botanical sources and alternative growing regions in Europe, for example, are becoming increasingly important. This is especially true for manufacturers of sensitive products and products exported to the North American market.

Moreover, wet weather conditions in some Indian regions have led to a significant reduction in lecithin yields and a higher risk of contamination.

“We see a general reduction in shipments and some material with quality deficits entering the market stage. So special care is needed to select the right grades and partners,” adds Rabeler.

Focus on availability, quality and functionalitySternchemie is addressing the growing demand for transparency and higher quality expectations with new lecithin solutions.
Sternchemie is responding to market changes with new partnerships and an expanded product portfolio.

“We’ve positioned ourselves strategically, in the European non-GMO lecithin market in particular,” Rabeler explains.

“With several partnerships, some of them exclusive, and a wide range of sources, we can effectively buffer fluctuations in raw material quality and availability, to assure continued functionality and supply. Thus, we’re systematically expanding our role with customers who have sensitive applications such as baby food producers.”

For the product portfolio, that means focusing more on rapeseed and introducing new quality standards in many areas.

“With the introduction of a ‘Select’ grade, we’re documenting the fact that we use specially selected raw materials for these products and apply special quality parameters, including strict controls of contaminants,” explains Rabeler.

Sunflower lecithin alone cannot fill the gap in non-GMO lecithin. Sternchemie is focusing more on rapeseed, because its functionality is very similar to soy lecithin in many applications.

The existing rapeseed portfolio is expanded with new solutions to offer full-function alternatives to soy lecithin, especially in situations where flavor and oxidation problems can arise, such as in chocolate or instant products.

Sternchemie is also broadening its SternPhil range of hydrolyzed products, especially given the growing market for plant-based products.

“Hydrolyzed lecithin is easy to incorporate into products, has outstanding emulsifying properties, and interacts effectively with proteins. This can be a great advantage, especially in plant-based products like non-dairy alternatives,” Rabeler concludes.

By Elizabeth Green

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