Dive Brief:
- Cargill is adding deoiled canola lecithin to its line of emulsifiers, according to a company news release.
- The canola-based oil can help manufacturers and their label claims because the product is non-GMO, can be used in organic products and doesn't have to be declared as a major food allergen.
- Cargill says the lecithin is comparable to its soy and sunflower-based emulsifiers in both function and taste, and can be used in a variety of applications, such as chocolate and confectionery, bakery and convenience foods.
Dive Insight:
Having more emulsifier base options can only help manufacturers. In the case of canola lecithin, manufacturers' options improve because the product is comparable to what's already on the market, but is still cost-effective.
It's often challenging for manufacturers to make their ingredients lists simpler, more natural and free of allergens. Finding replacements for ingredients like emulsifiers can be a particular struggle. These types of ingredients aren't often noticed by the average consumer, but can offer additional health benefits that consumers demand, such as non-GMO and allergen-free ingredients.
Several manufacturers are making commitments to make the switch to natural ingredients, despite the obstacles. Mars gave itself five years to find natural color replacements for all of its human food products. That extended time period is crucial, particularly for Mars brands that have products with vibrant — and familiar — colors, such as M&M's and Skittles.