According to the company, its plant-based emulsifiers offer a complete functional package in terms of emulsification, dough handling, increased volumes and improved texture, while helping bread producers use recognizable ingredients that consumers want without compromising on functionality.
“Market research has shown us that European consumer demand for allergen-free and label-friendly ingredients for breads is increasing, driving research to the fore,” said Anneleen Van Wymeersch, Cargill technical service specialist.
“With Cargill’s plant-based lecithins, our customers can benefit from a complete and functional range that enables them to produce softer, longer-lasting breads with improved volume – a win-win for both our customers and for consumers.”
Addressing marketplace needs
The non-GMO range is derived from various botanical sources, such as soy, rapeseed and sunflower sourced from Central Europe, and is available in multiple formats, including fluid, de-oiled and fractioned.
“We have a diverse portfolio of ingredients for the bakery market, backed by formulation experts and a reliable supply chain, enabling us to create custom solutions to address the application and marketplace needs of our European bakery customers,” added Dr Roland Rabeler, Cargill lecithin product manager.
Listen to the BakeryandSnack Chat Podcast with Rabeler and Van Wymeersch to find out more.
