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Emulsifiers for GLUTEN-FREE PRODUCTS

Producing gluten-free products without compromising the sensory properties is a true challenge for the food industry. Let’s discover the role of food emulsifiers.

On May 16th, International Celiac disease Day is celebrated to inform about this condition that affects approximately 1,4% of the world population, whose prevalence has increased over time in the last twenty-five years (Global Prevalence of Celiac Disease: Systematic Review and Meta-analysis).

Celiac disease is a chronic digestive disease in which patients have inflammation or irritation in the small intestine, which causes difficulties with absorbing nutrients from the diet. This inflammation occurs when the person eats some cereals containing gluten. Gluten is the name given to specific proteins found in wheat, barley, rye, and related grains. Foods such as pasta, cookies, bread, and certain doughs used for pastries and bakery usually contain gluten. This is due to this protein’s unique properties to foods like viscosity and plasticity.

From a technological point of view, gluten provides cohesion, viscosity, extensibility, and elasticity. This is essential in the case of pasta, bread, muffins, and some other doughs, for example. The absence of gluten in foods causes a reduction in volume and a hardening of these products over time with a consequent reduction of the shelf life.

 

In gluten-free pasta, wheat flour has been replaced by other flour (rice and corn are preferred), and the proteins contained cannot form a network like gluten does. Thanks to specific production processes, including heating and the addition of food additives, gelatinized starch substitutes protein (gluten) to create the network that provides pasta with its typical elasticity and texture. This is the reason why many gluten-Free pasta products include Distilled monoglycerides.

 

gluten-free

When substituting gluten, it is necessary to work on the nutritional profile of gluten-free products more thoroughly so that they have the same contributions as other products. This can be achieved in many ways, such as using gluten-free cereal flours like rice.

LECISOL RF (lecithinated rice flour) can be used as natural bread improver. It is special lecithin in powder form and easily incorporated into baked goods and pastries. It acts as an anti-staling agent and dough conditioner, improving machinability, loaf volume, and crumb structure. However, we recommend completing it by adding a convenient amount of L-ascorbic acid and enzymes.

 

The existence of gluten-free products of high quality and affordable price is essential for the quality of life of celiac people. In the past, there weren’t equivalents for typical wheat-based foods like bread, pasta, and all types of bakery, and people with gluten intolerance were forced to avoid these foods. Over the last decade, many alternatives emerged, and nowadays, supermarkets have experienced increased shelf space dedicated to gluten-free products.

If you’d like to learn more about how Lasenor can help you and select the right emulsifiers for your application, please contact us

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2021- LASENOR BUSINESS SUMMARY

2021 has been an unstable year, and Lasenor -as most of the companies- has had to develop its business model in the middle of different pandemic waves, facing a notable cost increase in many of the raw materials we are using in our products, and in the door of an unprecedent energy cost increase. 

Despite all these external conditions, all Lasenor sites have been working with no major setbacks, without significant problems coming from covid, and overcoming the challenges that the raw materials are creating on the supply chain. 

Lasenor portfolio has been developing according to our expectations and goals, and together with a market showing high demand for food additives, Lasenor has been able to market, for first time, more than 32 thousand metric tons of lecithin systems and food emulsifiers. 

New product families that have shown high performance and are taking weight within Lasenor portfolio are: 

At the same time, Lasenor model to develop markets, not based in an export model, but in a production subsidiary implementation, is showing reliable performance. On 2021 growth in Brazil, India and USA has been remarkable, thus we should congratulate teams from Potim, Nagpur and Salem. 

Major hurdles than have affected our growth have been: 

  • scarcity of non-GMO lecithin – Brazil supply is in its sunset, and hopes are centered in Indian soy and sunflower (Black sea, EU & Argentina) 
  • increase in price of some raw materials – which have affected to some products expected profitability 

Overall, Lasenor model is showing good health and satisfactory results. It is proving to be adaptable in current scenario of fast changes and high uncertainty. It is proving to be the right one for the company we expect to build. 

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LASENOR®TP range: THE NEW RANGE OF HIGH-PERFORMANCE ACTIVATED EMULSIFIERS FOR FOAMS AND WHIPPED DESSERTS

Lasenor offers a selection of activated emulsifier systems designed specifically for foams and whipped toppings as well as a wide range of application recipes and expertise to help our customers in the production of high-performance powdered whipping mixes.

Pastry professionals love whipping desserts because they may be used as a fat base for cake fillings, cake decoration, cupcakes, and cake layers. The variety of products and organoleptic qualities that can be achieved with them is huge and can change by the addition of different ingredients.

Lasenor® TP range is used in whipped desserts to enhance whipped cream stability giving the final product a soft and stable structure with a good distribution of air bubbles. The quality parameters of these systems are the overrun (quantity of air incorporated into the system) and firmness (the consistency of the aerated product). 

TECHNOLOGY and APPLICATIONS

Using the spray drying technology, Lasenor developed a new range of activated emulsifiers, specially designed for whipped dessert applications. Thanks to an ultra-fast process, products are vaporized while preserving their core characteristics and quality. This drying process offers the possibility of obtaining a final product in powder form, which is much easier to manipulate and transport and affects the final cost of the product.

What we get is a product in powder made by a mix of emulsifiers, protein, and fat; all supported on a carrier system of glucose syrup.

There is a suitable product of the range for every recipe, ingredients, and mixing equipment:

Lasenor® TP range for whipping creams

  • Ensures high volumes and foam stability
  • Gets the perfect texture for decorations
  • Creamy mouthfeel
  • No syneresis
  • Good cutability
whipped cream

Lasenor® TP range in mousses

  • imparts a uniform structure with a good body
  • Enhances sensorial properties
  • Soft and stable structure with a good distribution of air bubbles

Lasenor® TP range in milkshakes

  • Imparts a uniform structure with an excellent mouthfeel
  • Creamy aerated and stable foam

Lasenor® TP range in ice-creams

  • increases viscosity
  • improves aeration, cryoprotection, and melting resistance
  • Gives excellent texture

KEY BENEFITS

The use of Lasenor® TP range products supply a broad spectrum of advantages throughout the whole chain where it is used, either as a part of a mix in powder or as a direct additive:

In the powdered mix:

  • Extended storage life
  • Easy dosage

In the whipping process:

  • Short whipping time
  • Best overrun
  • Whipping tolerance

In the finished product:

  • Firm foam
  • Stability, with no syneresis
  • Smooth and soft texture

Activated emulsifiers as Lasenor® TP range play a significant role in producing whipped desserts with the attributes wished by bakers, chefs, and final customers.

If you’d like to learn more about how Lasenor® TP range can help you and select the right emulsifiers for your application, please contact us

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LECITHIN NEWS - Q4 2021

After reaching the lowest prices ever by the end of 2020 for both soya and sunflower lecithin, last year has been marked by continuous increases, first in freight prices, the growth in demand, and several political decisions.  

MARKET RETROSPECTIVE

On one hand, sunflower seed crop during 2020, in the Black Sea region, decreased approximately a 20%, compared to an average year, reaching 14,1 million t in Ukraine and 13,27 million t in Russia. On the other hand, the Soyabean crops in India were up to 10,45 million t. Despite these figures, prices of both IP soy and sunflower lecithin reached their historical lowest levels in December 2020 – January 2021 because of decreased demand due to COVID lockdown and new players entering the marketplace.  

In February 2021, the sunflower lecithin price starts its current trend. Following this pattern, non-GMO IP soy lecithin started its increase in May. 

During 2021 the oceanic freight prices have risen dramatically, playing a key role in market dynamics with acute lack of vessels & containers. In addition to the soaring price of fuel, the shortage of vessel crews for COVID- 19 incidence has resulted in skyrocketing prices and shipment delays. Sea transportation has then put severe pressure on international trade. 

FORECAST 2022

Current Situation for IP soy lecithin iIndia: 

The soybean crop in 2021 raised to 11,9 milliot which stands for a 18increase compared to 2020. Nevertheless, farmers are stocking beans to keep high prices of soy complex. The domestic soy meal prices skyrocketed in 2021 affecting greatly to the Indian poultry sector. Subsequently, soybean processing is exceptionally low with reduced crushing activity and so an acute drop of lecithin. 

Table 1: Indian soybean crop production evolution. Source USDA December 9, 2021

Currently, crude lecithin is in high demand. Therefore, securing raw materials is a continuous fight for every available load, which is pushing prices steadily up. 

Our prediction is that this trend will be kept, at least, until new crop in September / October. 

Current Situation for sunflower in the Black Sea: 

Russian sunflower seed crop in 2021 recorded a 15,5 million t that is 23increase versus 2020 that was a particularly bad crop due to weather conditions. 

Russia sunflower lecithin crop production

Table 2: Russian sunflower crop production evolution. Source USDA December 9, 2021

Ukrainian sunflower seeds crop in 2021 also recorded an increase of 18compared to 2020 with a total output of 17,5 million t 

Sunflower seeds crop 2021 UA

Table 3: Ukrainian sunflower crop production evolution. Source USDA December 9, 2021

Despite the good outputseed crushing in the Black Sea region has plummeted since the harvest is done, following export taxes applied by Russian government for vegetable oils to protect domestic prices. Extra tax burden does not allow local crushers to be competitive in sunflower oil export markets. Due to the shortage of rapeseed oil because of bad crops in Canada and EU, the milling activity has diverted to the momentarily more profitable rapeseed that is in big demand.   

Price projection

Prices in Europe for both IP soy and sunflower lecithin are expected to rise at maximum historical highs. In our views, market will remain bullish in H1, and probably H2 2022 until Brazilian (April-May) and Indian (October) crops are available.  

Key factors to affect price in H2 2022 will be the Brazilian crop, oceanic freights and sunflower in the Black Sea. 

If sea freight rates are still in the current elevated level during 2022 and sunflower seed crushing stays at the normal rate, on H2 2022 we foresee the following scenarios:   

Option 1: Good Brazilian crop / high sea freight rates. 

This will have a positive impact on GM lecithin which EXW price will drop, but still quite high CFR price. 

Non-GMO IP lecithin would benefit from the price downtrend, but impact will be reduced as non-GMO crop in Brazil is limited. 

In this scenario H2 2022 prices for both sunflower and non-GMO IP soyabean lecithin may decline. 

Option 2: Poor Brazilian crop / high sea freight rates. 

Prices will remain extremely high for Indian IP non-GMO soybean with maximum historical level for Q2/Q3 CFR shipments to European Ports. 

In this case, supply pressure on sunflower lecithin as an alternative to soy, will increase, even if crushing activity comes back to normal level. Prices for sunflower will then moderately decrease in Europe. 

For a better understanding of the lecithin market evolution, have a look over our previous edition of the Lecithin News ( Lecithin News Q3 – 2021)

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LASENOR LAUNCHES A NEW DAUGHTER COMPANY IN COLOMBIA. LASENOR ANDINA

This new addition will reinforce Lasenor presence in Latin America and Caribe, strengthening customer relationships thanks to a direct supply to the end-users. 

With the establishment of this latest sales and distribution office in Cali, Colombia, Lasenor focus on sustainable growth and offer value-added products to our customers in the region.  

Lasenor Andina has been created because of the acquisition of IGH Colombia SAS, following fruitful cooperation from 2018 that from the first steps put the focus on developing strategic alliances in the Colombian food industry. The acquisition agreement was formalized on Tuesday 18th of January 2022 and stood for a step forward in the “glocal” strategy of the Lasenor group. An essential part of Lasenor’s goal is to offer logistic advantages in the supply chain. Lasenor Andina will play a crucial role in this aim for delivering our products directly to the food manufacturers.  

Santiago de Cali or Cali in Colombia was chosen because of its strategic location, proximity to the market and Buenaventura seaport in the Pacific. This vibrant city is the capital of the Valle del Cauca department and the most populous city in Southwest Colombia. As the only major Colombian city with access to the Pacific Coast, Cali is the main urban and economic centre in the country’s south and has one of Colombia’s fastest-growing economies. From this strategic location, Lasenor Andina will be able to service directly reach the market, supporting customers in the region with local personnel. 

Colombia map

The structure of the new-born Lasenor Andina will mirror other Lasenor business units in the rest of the world. The new company will be a new subsidiary with local, in-house teamwork managing Quality Assurance, Research & Development, Supply Chain & Logistic, Administration and Sales. Lasenor Andina will focus on setting up direct negotiation with the food manufacturer, benefit from having Lasenor production and expertise already part of its nature. 

This investment gives evidence of the Lasenor group’s strategic move to expand its growth towards foreign markets. The group is already present in more than 105 countries worldwide through 5 foreign subsidiaries. Therefore, showing this new operation is a further step towards an already announced corporate growth. 

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FSSC22000: LASENOR USA OBTAINS A NEW CERTIFICATION

Good news for the Lasenor Group. Its subsidiary in the USA has obtained the FSSC22000 certification for food safety management systems. 

The Food Safety System Certification 22000 (FSSC 22000is a complete certification scheme for the auditing and certification of Food Safety Management Systems (FSMS). As a risk-based food safety management system, FSSC 22000 provides a robust solution to meet food manufacturing challenges through third-party certification, assuring effective management to control food safety hazards, minimize risks, and assure safe food production. Using the international standards; ISO 22000 for food safety management with ISO 22002-1, the prerequisite programs for food manufacturing together with additional FSSC 22000 requirements for certification, FSSC 22000 ensures consistent, high-quality audits which monitored by an integrity program to measure and maintain the performance of delivery all over the world. 

FSSC22000 USA

SGS auditing team proceeded with the Food Safety management system certification assessment in December 2021. Lasenor USA team successfully achieved the certification with the scope of manufacture and distribution of sunflower and soy lecithin. 

Lasenor USA, based in Salem, Ohio, was created in June 2019 to introduce Lasenor Group’s extensive lecithin and emulsifier product lines to producers in the North American marketplace. In its desire to offer the highest possible quality standard, Lasenor USA strengthens its presence as a manufacturer of food emulsifiers in the country, where it provides local support to existing multinational companies and local customers in the region. 

Congratulations to the entire Lasenor USA team! 

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CHEWING GUM, SOMETHING FOR EVERYONE

Who has not chewed gum in their life? Let us discover what is behind chewing gum celebrating world gum day.

FROM WHERE DOES THE CHEWING GUM COME?

Prehistoric chewing gum derived directly from plants and tree resins with medicinal properties. However, the origin of chewing gum goes back to ancient Egypt and ancient Greece, where people chewed the resin of the mastic bush. The first traces of similar use of natural rubber date back to the Mayans, who routinely chewed rubber balls. Spanish speakers called it chicle, which is, in fact, the Nahuatl name of the plant (Manilkara chicle) from which it is extracted. Chicle gum base became more popular than gums made from resins because it was smoother, softer, and held its flavour longer.

The birth of modern chewing gum is due to William Semple, who patented the first recipe. The first chewing gum went on sale in New Jersey in 1871, but they were mushy and tasteless. Semple and others improved the production techniques to obtain a more consistent product with a better flavour, noticing a remarkable diffusion in the century’s last decade. During the 20th century, remarks the establishment of the synthetic gum base (polyisobutylene) instead of the natural one, although some companies still produce the latter.

blue chewing gum

GUM BASE: THE ESSENCE OF EVERY CHEWING GUM

Gum base is the main ingredient in the production of chewing gum. It is an insoluble and non-nutritive substance that allows us to chew it for hours without experiencing substantial changes. Its composition is a secret that every manufacturer jealously protects. Nevertheless, the main components are known. We can find food-grade polymers, plasticizers, softeners, texturizers, and emulsifiers, among other ingredients. 

Occasionally, emulsifiers help to hydrate the gum base, behaving as plasticizers.

    • Acetylated Mono- and Diglyceride – ACETEM (E-472a) increases elasticity and softness of the gum base.
    • Mono- and diglycerides and distilled monoglycerides (E-471) supply suitable textural and anti-sticking properties. They also help to the dispersion of colours and flavours within the gum base.
    • Lecithin adjusts the desired consistency of the gum base, reducing toughness and stickiness. It also enhances resiliency (tendency to return to the original shape) and elasticity. For bubble lovers, it also improves flexibility and thus bubble formation. When added to the chewing gum improve flavour feeling and shelf life.

The gum base recipe may vary depending on the different types of chewing gum to produce. Bubble gum usually has 15–20% gum base, while chewing gum has 20–25% gum base and sugar-free chewing gum has 25–30% gum base. Large chewing gum manufacturers generally produce their gum base in-house, while small chewing gum producers usually buy from third-party suppliers.

HOW TO PRODUCE A CHEWING GUM

The first step to producing chewing gum is elaborating the gum base. It is introduced into a mixing machine, together with colourants, sweeteners, flavourings, and emulsifiers. In the case of a natural gum base, it should be melted previously.

A gum stick is obtained from the paste, flattened by constant rollers that refine its size and thickness. When the gum is thin enough, refined sugar or another powdered sweetener is added to prevent it from sticking. The gum is then cut into different shapes at the flattening and rolling process, either by patterns or simple bars. When the gum has its defined shape, it is transferred to a conditioned place, where the temperature, light, and air are controlled to ensure its proper texture and consistency. Then, extrusion technology is implemented to smooth, form, and shape the gum. Next, the gum goes through a shaping process that is decided by gum type and consumer demand.

chewing gum production process

Chewing Gum production process

THE CHEWING GUM MARKET CHALLENGE

The chewing gum, one of the symbols of the 20th century, is decreasing its popularity in the 21st. The Smartphone is now the winner during the waiting times, and the changes in the consumer buying habits pushed by the pandemic have contributed to the decline of sales. The market is now reacting, finding new niches, mainly focused on specialized sectors such as functional chewing gum with caffeine or others that facilitate relaxation and help to sleep.

Lasenor opens its new sustainable warehouse

The new warehouse built in Lasenor production centre in Olesa de Montserrat has come into operation, to host the storage, inventory, and distribution functions of our products.
With an area of 1 800 m2, the new warehouse can house more than 3 000 pallets of products prepared for distribution to the national and international market.
It is a semi-automatic clad-rack warehouse with compact pallet racking, using Pallet Shuttle vehicles to make internal autonomous movements within the racks. Forklifts leave the load at the head of the rack. Then, the Pallet Shuttle moves it from the head, throughout the rails, to its final location. Different sensors control the movement of the stored load.

This system provides countless advantages:

  • Timesaving

During pallet loading and unloading. These are placed or extracted at the head of the racks, so the forklift does not enter into the raws, considerably reducing the time of manoeuvre.

  • Greater number of stored references

One reference per level/channel compared to the conventional compact system that is one in all levels of the same module/raw.

  • Greater number of pallets in depth

It admits a greater number of pallets in the channels since they can exceed 40 meters in depth.

  • Greater storage capacity

There is only one manoeuvring lane needed, regardless of the depth of the channels.

  • Greater effective capacity

The possibility of having the same reference in several different channels increases the effective capacity.

  • Decrease damage to the shelving

Since the forklift does not fit into the rack, knocks, friction and possible incidents that could damage the storage structure are avoided.

  • Lower risk of accidents

As the forklifts do not enter the raw/storage channels and, thanks to the construction system of the structure, the risk of accidents is practically non-existent.

  • Increase in production
  • Compatible with different measures of pallets
  • Minimum clearance in height

To optimize the performance of the new facility, Lasenor has implemented a management system based on SAP software and a radio frequency system, through which it will direct all its operations. This will allow it to offer a better and faster service to our customers in supplying orders.

A self-sufficient warehouse

Lasenor has taken advantage of the construction of this new warehouse to install more than 500 photovoltaic panels on its roof, which will allow us to be self-sufficient in our energy consumption.

This new solar garden, which is complemented by the plates installed on the roofs of the parking lot and the facade of the solid tower will give more efficient and clean energy to the Lasenor plant, in addition to significantly reducing its CO2 emissions and the impact of our carbon footprint.

An investment that responds to Lasenor commitment to minimize the environmental impact of our industrial activity in our fight against climate change.

sustainable warehouse

Lasenor continues consolidating its presence in the Brazilian market

A new project dedicated to expanding our facilities in Potim boosts the increase in the production capacity of lecithin and synthetic emulsifiers of Lasenor Brasil. 

Lasenor Brasil was created in 2016 in Potim, State of Sao Paulo, to take advantage of the local soy crops as one of the leading soybean producing countries.

The construction of this factory was a further step towards Lasenor objective of supplying row material as close as possible to the origins. Until 2017, Lasenor Brasil main goal was to produce local soy lecithin and import sunflower lecithin to offer a GMO-free alternative for a highly demanding market.

In 2018, Lasenor Brasil decided to increase its portfolio by importing synthetic emulsifiers and non-GMO lecithin produced in Barcelona (Spain) and Nagpur (India). In parallel, the new team designed to manage the business did an excellent job boosting local and export sales in a very complex and highly protectionist market like the Brazilian one.

Lasenor Brasil was created in 2016 in Potim, State of Sao Paulo, to take advantage of the local soy crops as one of the leading soybean producing countries.

lasenor-brasil-local-production

 New lecithin tanks in Lasenor Brasil. 

The increase of local production in LASENOR BRASIL.

The import activity started in 2018 was doing quite well. But following the company strategy, the real aim was to expand the local production. Following this business project, at the beginning of 2019, Lasenor started building a synthetic emulsifier plant without molecular distillation but with the spray cooling technology to make powdered products. The spreading of the COVID-19 pandemic paused the project that is, finally, taking off with an opening scheduled for mid-2023. 

By the same year, Lasenor decided to invest in doubling the lecithin production capacity to reinforce the local market, where GMO-free products demand increases. The effort made by the Lasenor Brasil quality assurance team to obtain the recently incorporated Food Chain ID certification is in this line. 

This investment will contribute to the development of Potim with the generation of direct and indirect jobs and the movement of the local economy. The town is close to the Shrine of Aparecida do Norte and has more than 20 thousand inhabitants. 

Brazil is the second-largest soybean producer in the world.

Currently, Brazil is the second-largest soybean producer globally, only behind the United States. Last year, the country produced more than 114 million tons, according to data from the 2019/20 harvest from the Brazilian Agricultural Research Corporation (Embrapa). With a record production estimated at 120.9 million tons, according to data published in July this year by the National Supply Company (Conab), there was a 5.1% gain compared to the 2018/19 harvest. 

Due to the large plantations and crops for vegetable oils, such as corn and soybeans, Brazil is for Lasenor a potential country to search for raw materials and contribute to the supply chain. In addition, the state of São Paulo concentrates most of the country’s food industries, being geographically crucial for distribution and contact with Brazilian customers. 

lasenor brasil

New contruction site of synthetic emulsifiers in Lasenor Brasil

Lasenor presented at FIE in Frankfurt

 

From 30th November to 2nd December, Lasenor exhibited at Food Ingredients Europe (FIE) in Frankfurt.

At booth number 41H80, Lasenor presented all its latest innovations on emulsifiers and their applications in the food industry.

As a specialist in the manufacture and application of food emulsifiers, Lasenor offers manufacturers in this sector a range of solutions to adapt to new consumer demands for more environmentally friendly products, allergen-free alternatives and options with a lower fat and sugar content.

Food Ingredients Europe (FIE) is one of the leading trade fairs in the food ingredients industry. It is held annually, alternating between events held Frankfurt and Paris. This 2021 edition featured the classic on-site format, yet it was also held for the first time in hybrid format through a digital platform, from 22nd November to 2nd December, 2021.

Thanks to this dual format, more than 17,000 professionals from 135 countries attended, who had the opportunity to learn about the latest trends and innovations in food ingredients, semi-prepared products, product development and services in the sector.

The event also featured a series of presentations by leading international experts who addressed issues related to topics such as: the future of nutrition and alternative proteins, sustainable food systems, innovative ingredients and technologies, as well as new food safety and supply chain management regulations.

For all these reasons, Lasenor invited its customers to attend Food Ingredients Europe (FIE) and also to visit our booth to learn about the latest developments, innovations and opportunities that our emulsifiers offer to manufacturers in the sector. These emulsifiers can be used for a multitude of food applications and, thanks to Lasenor’s know-how, are able to be perfectly adapted to production requirements.

Our sales representatives and technicians present at the stand provided all the necessary information and advice for perfect products that meet the rise in new consumer demands.