Cargill is expanding its line of emulsifiers with the addition of de-oiled canola lecithin. The company now offers customers three plant-sourced lecithin options – soy, sunflower and canola – in the U.S. and Canada. Cargill says that its 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.

"We are continually working to develop products that meet the shifting expectations of todays label-conscious consumers," said Kathrine Lutz, Marketing Manager, Cargill. "Increasingly, our customers are looking for cost-effective, label-friendly ingredients. With the addition of canola, customers can be assured that whatever their needs, we have a lecithin option that will work for them."

Described as a versatile emulsifier and dispersing agent, Cargill says that its 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 colour are said to be very comparable to soy and sunflower lecithin, meaning that 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.