PLANT-SOURCED FOOD EMULSIFIERS MARKET ANALYSIS

Market News

Key Developments

• In March 2018, Cargill Inc. launched de-oiled rapeseed lecithin range of emulsifiers for bakery and snacks manufacturers. This de-oiled rapeseed lecithin range is a non-genetically modified organism and allergen-free alternative to soy lecithin.
• In July 2018, Bunge Loders Croklaan launched BungeMaxx sunflower lecithin for food and beverages industry. BungeMaxx sunflower lecithin finds application in emulsification, and crystallization control.
• In December 2018, InnovoPro, a footech company based in Israel launched a new technology that enables extraction of 70% protein concentrates from chick peas. This extracted protein can be used as emulsifier and foaming agent in snacks, mayonnaise, dairy alternatives and meat analogues.
• In May 2019, Fiberstar, a food ingredient manufacturer launched a plant-based fiber products including Citri-Fi 100, 125 and 150. These products are derived from citrus fruit and finds application in pet food to enhance product texture, increase water holding and emulsification properties.
• In September 2019, AAK a provider of vegetable oils & fats acquired Soya International (Europe) Ltd., a company involved in sourcing, processing and distribution of non-GMO semi-specialty and specialty lecithins which are commonly used as emulsifiers.