Cargill is expanding its line of emulsifiers with the addition of deoiled canola lecithin, the company said on 20 December.

“With today’s announcement, Cargill now offers customers three plant-sourced lecithin options – soya, sunflower and canola – in the USA and Canada.”

The canola lecithin would help food manufacturers deliver product attributes consumers increasingly sought as it was a non-GMO option, could be used in organic products and did not have to be declared as a major food allergen, Cargill said.

“We are continually working to develop products that meet the shifting expectations of today’s label-conscious consumers,” said Kathrine Lutz, marketing manager at 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.”

The canola lecithin was a versatile emulsifier and dispersing agent which could be used in a wide variety of food applications, including chocolate and confectionery, bakery and convenience foods, Cargill said.