DE-OILED LECITHINS FROM LASENOR: INNOVATION AND QUALITY FOR THE FOOD INDUSTRY

Explore how Lasenor, a leader in lecithin processing, provides high-quality de-oiled lecithin for various applications. Discover how our advanced technology and sustainable practices can optimize your products and processes.

Lasenor: A Leader in Lecithin Production

In the dynamic world of the food industry, Lasenor stands out as a specialist in lecithin processing. Our company offers a wide range of specialty lecithin, providing innovative solutions that meet the latest market demands and the needs of our domestic and international clients.
Since our inception, we have focused on the responsible sourcing of raw materials. Over the years, we have established our supply network and built factories in key lecithin-producing regions. This strategy allows us to exert greater control over the process and ensure sustainable practices throughout the supply chain.

What is Lecithin?

Lecithin is a natural compound found in various plant and animal sources, such as soybeans, eggs, sunflowers, and rapeseed. It is essential in the food industry because it can emulsify and blend ingredients that would normally not combine. This makes it a valuable resource in producing various products, including chocolates and baked goods.

In addition to its emulsifying properties, lecithin offers nutritional and functional benefits. It helps improve the texture, freshness, and stability of foods. In the pharmaceutical industry, lecithin is a stabilizing and emulsifying agent in drug formulations. Likewise, in animal nutrition, it helps improve digestibility and nutrient absorption.

Lecithin Manufacturing Processes: De-Oiling

Lecithin production involves several physical, enzymatic, and chemical processes that ensure its quality and functionality. One key process is standardization, which ensures that all parameters (physicochemical, organoleptic, microbiological, and sanitary) meet specifications during production. This rigorous control ensures that the lecithin is safe for use and consumption in various applications.

De-oiling is a process used to obtain pure lecithin powder. First, crude lecithin is mixed with acetone, which dissolves oils and triglycerides but not the desired phospholipids. The mixture is then cooled to precipitate the phospholipids. They are separated by filtration, and the phospholipids are washed with cold acetone to remove any remaining oil. Finally, the de-oiled lecithin is dried to remove the acetone, which is recovered and reused.

Lasenor – Lecithin Pilot Plant

Advantages of De-Oiled Lecithin

De-oiled lecithin has a higher concentration of phospholipids compared to fluid lecithin. It has low residual oil content and a superior odor and flavor profile. The advantages of de-oiled lecithin include removing oil in the final formula, which is critical for many applications, and its powdered form, which facilitates handling and addition in various production processes.
Due to these advantages, de-oiled lecithin is widely used today in the food industry in numerous applications, such as baking, cookies, cocoa powder, non-dairy powdered mixes, cereal bars, plant-based beverages, whipped cream, and meat preparations. Along with its well-known emulsifying properties, the high purity of the product allows its application in pharmaceuticals and dietary supplements. The nutritional value of lecithin, containing active substances (choline, polyunsaturated fatty acids, inositol, etc.), makes it a significant supplement in normal diets and is highly valued in specific treatments (cholesterol, etc.).

De-oiled process and Lasenor products

Our De-Oiled Lecithin Portfolio

At Lasenor, we offer a variety of de-oiled lecithin to meet diverse needs:

– VEROLEC® P: De-oiled soybean lecithin.
– GIRALEC® P: De-oiled sunflower lecithin.
– GIRALEC® HE-60 P: Hydrolyzed and de-oiled sunflower lecithin.

These de-oiled lecithin are designed to deliver optimal performance in their respective applications.

Conclusion

Lasenor is committed to continuing innovation and improving our de-oiled lecithin lines. An expansion of our production capacity in India will increase our output starting in 2026. This commitment reflects our dedication to providing high-quality products that meet our customers’ demands and contribute to the advancement of the global food industry. With our focus on sustainability, quality, and innovation, we are well-positioned to continue leading the de-oiled lecithin market in the coming years.

PARTNERING FOR SUCCESS

Discover how Lasenor’s de-oiled lecithin can enhance the quality and efficiency of your products!
Contact us today for more information and personalized solutions.

in LASENOR NEWS Posted by Lasenor

Lasenor's Expansion in Argentina: A Strategic Alliance with Lekigos

Discover how Lasenor, with its solid globalization strategy, is expanding its presence in Argentina, a key country for the responsible supply of raw materials. In this article, we invite you to learn about the history of our collaboration with Lekigos S.A., a family-owned company specializing in lecithin. Join us as we explore how this strategic alliance is strengthening our position in the food ingredients market and benefiting both our companies and local communities.

History of Lasenor and its Expansion Strategy

Since its inception, Lasenor has been a family-owned company with a clear focus on global expansion, understanding that this strategy was essential for the development of its business. Today, Lasenor is a global brand with products and services present in over 100 countries and has production plants in eight countries across four continents. India, Russia, Brazil, the United States, Colombia, South Africa, and Argentina, along with Spain, make up the subsidiaries of the Lasenor Group. The locations were selected to be close to the raw materials needed to manufacture our products, allowing for a quick and efficient response to our customers’ needs with quality assurance in regional markets with high standards.

This business structure allows Lasenor to practice a policy of proximity with its customers worldwide, offering personalized responses to their diverse needs. Lasenor’s strategy of focusing on the origins of its main raw materials has been a key factor in its globalization, enabling it to create a supply chain that controls the quality of the entire manufacturing process of its products.

Strategic Importance of Argentina in Responsible Supply

Argentina, as one of the largest sunflower producers in the world, plays a crucial role in Lasenor’s responsible supply strategy. The procurement of local raw materials is one of the key measures we have implemented on our path to sustainability. In all our subsidiaries, more than half of the suppliers are local, which strengthens our supply chain and has a positive impact on sustainability, supporting local economies and reducing the carbon footprint associated with the transportation of raw materials. This strategy not only benefits farmers and their communities but also protects people and the environment.

Lasenor and Lekigos: A Strategic Alliance

Knowing the strategic importance of Argentina as one of the world’s leading sunflower producers, Lasenor directed its expansion towards this market with the goal of establishing a local partner to strengthen its supply. In 2018, we established an alliance with Lekigos, marking a significant advance in our expansion strategy in the region.

The collaboration with Lekigos S.A., a family-owned company from Santa Fe specializing in the production of sunflower and soy lecithin, began with the supply of raw materials for our plants. With an industrial plant in San Lorenzo and ISO 9001, kosher, and halal certifications, Lekigos stands out for its versatility in supply, personalized attention, technical assistance, and certified quality.

The success of this collaboration over four years led in 2022 to Lasenor’s agreement to partner with Lekigos, maintaining the initial activity and adding an investment project in San Lorenzo, a global oilseed milling hub. The new plant, operational since the second quarter of 2024, produces lecithin-based products and systems mainly for the food market. Additionally, since 2023, exclusivity in promoting Lasenor products in Argentina, Uruguay, and Paraguay has been agreed upon.

The strategic alliance between Lasenor and Lekigos represents an exceptional opportunity to enhance the market in Argentina and its neighboring countries. The combination of Lasenor’s global experience and Lekigos’s local dedication allows us to offer innovative and high-quality solutions in the food ingredients sector. We are excited about the opportunities this collaboration will bring and committed to continuing to grow together, leveraging the advantages of this alliance to create a positive impact on the food industry and local communities.

stay updated

If you’re interested in discovering more and stay informed about our innovations and contributions to the sector, please don’t hesitate to contact us.

in LASENOR NEWS Posted by Lasenor

Lasenor USA Debuts at IFT-First 2024 in Chicago

From July 14th to 17th, Lasenor USA made its debut at IFT-First 2024, held in Chicago, IL. IFT-First, organized by the Institute of Food Technologists (IFT), is a highly regarded annual technical conference and trade show. This year, IFT-First attracted 16,405 participants, underscoring its significance in the food technology field. Lasenor USA seized this opportunity to showcase its innovations and strengthen its presence in the North American market.

Introduction to IFT-First 2024

From July 14th to 17th, Lasenor USA made its premier appearance at IFT–First 2024, held in Chicago, IL. IFT–First, organized by the Institute of Food Technologists (IFT), is a highly regarded annual technical conference and trade show. Since its founding in 1939, IFT has been a pivotal platform for food science professionals and technologists to come together, learn, and collaborate. The event’s mission is to inspire and translate scientific knowledge into innovative solutions for the food industry.

Established in June 2019 and based in Salem, Ohio, Lasenor USA was created to introduce the Lasenor Group’s extensive lecithin and emulsifier product lines to the North American market. Their appearance at IFT-First 2024 marked a significant milestone, positioning them as a leading partner for top-quality lecithin and emulsifiers in the United States. By participating in such a prestigious event, Lasenor USA demonstrated its commitment to delivering cutting-edge solutions that meet the evolving needs of the food industry.

Objectives and Goals

Lasenor USA’s objectives for participating in IFT-First 2024 were twofold. Firstly, the company aimed to highlight the Lasenor brand and its innovative solutions to a global audience of food science professionals. This strategic presentation was designed to reinforce Lasenor’s leadership in the food technology industry. Secondly, Lasenor sought to enhance its presence in the North American market by aligning its growth and sales strategies with the insights gained from engaging with key stakeholders and exploring new opportunities.

Team Effort and Participation

The presence of a dedicated group of people, including Lasenor USA sales representatives and corporate R&D and management personnel from Lasenor, was crucial to the event’s success. Their participation not only showcased their dedication but also highlighted the essential role of teamwork and collaboration in achieving the event’s goals. The diverse team brought together expertise from various fields, ensuring that all aspects of Lasenor’s offerings were well-represented and effectively communicated to the attendees.

The dedicated attention and enthusiasm from our team at the Lasenor booth were pivotal to our presence at the fair. Personalized interactions with attendees allowed us to provide in-depth information and address specific inquiries, showcasing our commitment to customer service and innovation. We are grateful to everyone who visited us, as their engagement provided valuable insights that will help us refine our products and strategies. These interactions highlighted the industry’s interest in our solutions and opened doors for potential future collaborations.

Looking Ahead

Lasenor continues its journey of innovation and excellence in the food ingredient field and looks forward to sharing its advancements and exploring new opportunities for collaboration. The positive outcomes from IFT-First 2024 have set a promising trajectory for Lasenor USA’s future endeavors. The company remains committed to providing a full-service experience that enhances the purchasing process, operations, and product quality.

Stay Connected

Stay connected with us for the latest news and updates! Lasenor USA is eager to keep the momentum going and will continue to engage with industry professionals and clients through various platforms and events. Follow us on our social media channels, visit our website and contact to us to stay informed about our latest innovations and industry contributions.

in LASENOR NEWS Posted by Lasenor

WORLD FOOD SAFETY DAY

Food safety is crucial for public health, encompassing the entire production chain. On World Food Safety Day, celebrated on June 7, 2024, Lasenor India and Lasenor Emul organized activities to raise awareness among their employees about food safety. Under the slogan “Food safety is everyone’s business,” they conducted slogan campaigns, posters, and practical exercises to enhance the food safety culture. This event underscores Lasenor’s commitment to the safety and well-being of both consumers and employees, strengthening their competitiveness in the global market.

COMPREHENSIVE FOOD SAFETY MEASURES

Food safety is a fundamental aspect of the food production and consumption chain, crucial for ensuring the health and well-being of the population. The concept refers to the set of conditions and measures necessary to ensure that food does not pose a health risk to consumers. This principle encompasses everything from primary production in the field to final consumption, including all intermediate stages such as processing, storage, distribution, and food preparation.

At Lasenor, preventing consumer illnesses is considered crucial. Therefore, during food manufacturing, safety is ensured by implementing rigorous hygienic practices, adhering to international standards and regulations, and adopting quality management systems such as Hazard Analysis and Critical Control Points (HACCP). These measures not only protect consumer health but also promote the company’s competitiveness and sustainability in a globalized market where product quality and safety are key factors for commercial success.

PROMOTING GLOBAL FOOD SAFETY AWARENESS

Source: FAO / WHO

The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) promote World Food Safety Day, celebrated annually on June 7th. This initiative aims to raise awareness about the importance of food safety and encourage actions to improve food safety globally.

The objectives of this day are:

Increasing Public Awareness: Educate the public about the risks of contaminated food and the importance of food safety for health.
Promoting Collaboration: Encourage cooperation among governments, producers, and consumers to ensure safe practices throughout the food chain.
Driving Policies and Regulations: Urge governments to establish and strengthen regulations that ensure food safety.
Enhancing Global Food Safety: Contribute to reducing foodborne illnesses by implementing good practices and international standards.

PROACTIVE FOOD SAFETY INITIATIVES AT LASENOR

Last month, LASENOR EMUL and LASENOR INDIA adopted the theme “Preparing for the Unexpected” to develop awareness activities aimed at operators and production area managers. These activities seek to reinforce principles and introduce new ideas to always offer safe products.
Under the slogan “Food safety is everyone’s business,” Lasenor Emul’s Quality Assurance team organized a dynamic group collaboration event. This event was designed to enhance teamwork, communication, and promote continuous improvement and food safety measures. Employees participated in recreational and training activities to identify the most important aspects ensuring the safety of our products.
At our India branch, the celebration took place from June 7 to 13. During this week, employees actively engaged in various activities to emphasize the importance of food safety. These activities included creating slogans, posters, tips for improving food safety culture, and simulated product recall exercises to prepare for unexpected situations.
The success of this event clearly indicates the company’s proactive approach to ensuring the well-being of both its consumers and employees.

LASENOR EMUL

LASENOR INDIA

World Food Safety Day serves as a vital reminder of the importance of food safety in safeguarding public health. The efforts by Lasenor India and Lasenor Emul during the 2024 celebration highlight the company’s dedication to maintaining high standards in food safety across the entire production chain.

in LASENOR NEWS Posted by Lasenor

LASENOR, 20 Years Growing Together

Since its beginnings in Terrassa as Molins & Puigarnau, Lasenor has evolved into a multinational company with a presence on five continents. In June 2024, we celebrated this journey with a grand family party, highlighting our motto “Growing Together.” Over two decades, our values of responsibility, transparency, and innovation have been fundamental to our success. Here’s to another 20 years of growing together!

OUR HISTORY

The story of our industrial journey dates back almost 100 years when Molins & Puigarnau opened its doors in Terrassa as a small chemical company. Over time, before the Spanish Civil War, the company diversified into two areas: one focused on chemical products and the other on bakery ingredients. These two focuses coexisted until the end of 2003. In 2004, following a reorganization, the Holdfood group was born, giving rise to Lasenor, the cornerstone of our group.
Since then, Lasenor has experienced impressive growth, evolving from a local agri-food company into a multinational with production plants in Olesa de Montserrat (Spain), Nagpur (India), Azov (Russia), Potim (Brazil), Salem (USA), and Cali (Colombia). In December 2022, we acquired the Swiss company Swissgum, specializing in stabilizing systems for various markets, especially ice cream and dairy products. During 2023, we laid the groundwork for a significant step that will materialize in 2024: the incorporation of a new manufacturing plant in South Africa, Lasenor Ingreto (Pty) Ltd, into the Lasenor Group.

A NEW CORPORATE IDENTITY

And here we are, 20 years later, celebrating with a grand family party and looking towards a bright future! To mark this celebration, we have launched a more modern logo that updates our image while retaining the family essence that has characterized us for years. The logo symbolizes our evolution and growth by incorporating visual elements that represent our global expansion and commitment to innovation and quality.

A DAY TO CELEBRATE

On June 29, 2024, we organized an unforgettable party for all our employees and their families. It was a day filled with fun and good food. The reception included a welcome kit and a hat to protect us from the summer sun, which only appeared in the afternoon (we were surprised by a small storm!). Everyone enjoyed a delicious breakfast with churros and chocolate, and the children had fun with toys designed especially for them.

Our families were able to enjoy a free tour of our facilities, where videos and informative posters recounted our history and explained our production processes. We also collaborated with our allies to make these explanations accessible to the little ones:

LECI

The superhero emulsifier that can do it all to achieve the perfect emulsion.

SUPER E

The superhero emulsifier that can do it all to achieve the perfect emulsion.

After the storm, the DJ livened up the party, and we enjoyed a sunny afternoon with typical Catalan dishes. To close the event, our CEO, Eduard Puigarnau, presented an emotional video reviewing our history and thanked everyone for their hard work and dedication.

“The challenge is immense, but so is our determination in our proposal and the inexhaustible energy of our diverse human team, which is the ultimate exponent of our business wealth.”

Eduard Puigarnau - CEO

With hearts full of gratitude, we want to thank all our workers for their tireless efforts, our partners for their constant support, and our customers for trusting our products. We look forward to growing together for another 20, 40, 60 years!

in LASENOR NEWS Posted by Lasenor

LASENOR® BK: EMULSIFIER RANGE FOR CAKE AND BAKERY MIXES

The bakery market is vast and diverse, with industrial production models increasingly adopted to improve efficiency, reduce costs, and extend shelf life while maintaining high quality. LASENOR® BK, a range of activated emulsifiers specially designed for powdered bakery mixes, simplifies production by eliminating the need for pre-hydration, ensuring longer shelf life, and making dosing easier. The “all-in” mixing process enhances air incorporation, resulting in larger, softer cakes with a finer crumb structure.

Bakery and patisserie products are widely sold in many countries with specific needs and regulations. These market segments rely heavily on industrial production methods to stay competitive globally. Like many other industries, they aim to streamline production, lower costs, and prolong product shelf life while maintaining the highest quality standards.
To meet these high standards, bakery and patisserie professionals need top-notch ingredients and components. This is where LASENOR® BK excels. Developed by the Lasenor R&D Department, this range of activated emulsifiers in powder format simplifies and enhances the efficiency of cake and bakery mix production. By integrating LASENOR® BK into their processes, bakers can achieve consistently high-quality results with minimal effort.

A high technology production: Spray Dryer

Our LASENOR® BK product range is produced using advanced Spray Drying technology. This ultra-fast process vaporizes products at the highest quality while preserving their core characteristics. The drying process results in a powder form, which facilitates handling and transportation, reduces product loss and lowers costs. Spray Drying technology ensures that emulsifiers retain their functionality and effectiveness throughout production.
The product is introduced into a water base and emulsified with emulsifiers, bases, and stabilizers. This emulsion is then sprayed into a chamber with high-pressure and high-temperature air. The water evaporates, leaving an integrated emulsifier on an already activated base, ready for proper rehydration. This method ensures the emulsifiers’ stability and guarantees their optimal performance in various baking applications.

Advantages of Using LASENOR® BK

Traditionally, emulsifiers in bakeries are added as hydrates or cake gels, which require hydration or pre-treatment and have stability and dosage limitations. They cannot be included in powdered bakery mixes used by industry, artisans, or home bakers. LASENOR® BK addresses these challenges by providing a convenient, ready-to-use solution that integrates seamlessly into production.

The LASENOR® BK range has been developed to optimize the production process by simultaneously mixing all ingredients, reducing mixing time, and lowering manufacturers’ costs.

This efficiency not only saves time but also improves the consistency and quality of the final products. Manufacturers can produce larger batches with less effort, ensuring a steady supply of high-quality baked goods.

This product range offers tailored solutions for specific baking applications. LASENOR® BK-101 and LASENOR® BK-102 are ideal for recipes with lower dough density, such as sponge cakes and Swiss rolls. Sponge cakes are known for their light, airy texture, achieved by whipping eggs and sugar to incorporate air. This results in a delicate and fluffy cake that is a favorite in many cultures. Meanwhile, LASENOR® BK-111 is perfect for higher-density recipes like pound cakes and muffins. Pound cakes, traditionally made with a pound each of flour, butter, eggs, and sugar, are famous for their rich, dense texture. Both products are formulated to maximize air intake, resulting in enhanced volume and prolonged softness in baked goods.

Meeting market demands

With the launch of LASENOR® BK, our company offers an innovative solution in the field of food emulsifiers to address one of the most significant challenges that bakery and patisserie shops face at an industrial level. Discover how our products can transform your production process! For additional information and personalized advice on our solutions, please fill out the form.

Our team will assist you in optimizing processes and achieving success. Our experts are ready to help you implement LASENOR® BK into your production, ensuring you get the best results and maximize your efficiency.

in LASENOR NEWS Posted by Lasenor

LASENOR EXPERIENCE: Infinite Solutions for the Food Industry

At LASENOR, we are dedicated to our customers’ growth and development, providing high-quality products, training, and technical support. On May 29th and 30th, 2024, we organized an intensive training session at our Olesa de Montserrat, Spain plant. This event, aimed at our clients from Colombia, focused on margarines and their applications, reaffirming our commitment to excellence and shared knowledge.

the Seminar

During this two-day experience, attendees participated in guided tours, detailed presentations, and practical demonstrations, exploring everything from the basics of emulsions to the latest innovations in the margarine industry. They also had the opportunity to enjoy local culture and cuisine, thus strengthening relationships and sharing knowledge.

Day 1: Facilities tour and Presentation on Margarines

On the first day, after a welcome from Management and Marketing, attendees took a complete tour of our facilities, learning about the production areas for lecithin and esters. They also participated in presentations covering everything from the initial fundamentals of lecithin and emulsifiers and margarine formulation to the most advanced aspects of their manufacture. The properties of different emulsifiers used in margarine and how they affect the final product’s texture, flavor, and stability were discussed.

Day 2: Sustainability, Innovation, and Interactive Workshops

The second day began with a presentation on our sustainability policy, sharing Lasenor’s values and the critical sustainable development goals in our sustainability report. Subsequently, the day focused on innovation and the specific applications of margarine in the Colombian market.

We conducted interactive workshops addressing real case studies and exploring customized solutions for the unique challenges faced by our clients in Colombia. Additionally, we performed practical demonstrations in our laboratories and pilot plants, including applying High-Oleic Palm oil for margarine production.

After sharing a good meal at the Lasenor picnic area in the afternoon, they visited Blanxart, a renowned Spanish chocolate brand part of the Holdfood Group, combining traditional techniques with selecting the best cocoas in the world.

Impact and Benefits

The seminar was a complete success. Clients highly valued the opportunity to expand their knowledge and skills and the possibility of establishing direct communication with our technical team. The practical sessions and interactive workshops allowed participants to apply the knowledge gained in their operations immediately.

At Lasenor, we believe that shared knowledge is critical to mutual success. Such initiatives strengthen our relationship with clients and allow us to continue innovating and adapting to market needs.

Lasenor extends infinite thanks for your attendance

At Lasenor, we understand that our reason for being is our clients and collaborators, and that is why we want to thank everyone for their combined efforts in making this valuable space for mutual learning a reality. Lasenor, aware of this challenging yet so recent past that prevented us from meeting in person, values and expresses the highest recognition to all those here. For all this, Lasenor wishes to express its utmost gratitude for the trust and attention given, for the constructive spirit, for believing in Lasenor as a strategic partner, and for believing that Colombia and the adjacent region will continue to be a thriving region with wonderful people, dedicated work teams, and extensive technical and human capacity.

If you would like to follow other seminar activities that have been conducted in our company, you can click on this link.

in LASENOR NEWS Posted by Lasenor

lecithin news q1 - 2024

In this edition, we’ll dive into the current state of the non-GMO lecithin market, highlighting recent price trends, potential future movements, and concerns surrounding Indian soybean crops.

MARKET OVERVIEW

The market for non-GMO lecithin has returned to normal conditions, with ample supply promoting healthy competition among suppliers. Consequently, prices have dropped during Q4 2023, reaching acceptable levels for closing deals for the year.

It’s worth noting that some industry participants have only fulfilled some of their needs, anticipating further price decreases during H1 2024. This is in response to the significant stocks accumulated by both sellers and buyers during Q4 2023.

These stocks have decreased over the past months, and it is now commonly accepted that inventories will have reached standard levels by the end of Q1 2024. We will see how the updated market prices unfold in the coming months as the market evolves.

NON-GMO SOYA LECITHIN - IDENTITY PRESERVED

The soybean harvest in India for 2023 is estimated at 10 – 11 million metric tons, translating to 54,000 metric tons of non- GMO IP soy lecithin compared to the 60,000 metric tons from the 2022 crop.

Due to the enhanced competitiveness of Indian soybean meal in the global market in Q4 2023, soybean crushing in India was high, resulting in additional lecithin production. This surplus volume exerted pressure on the market, decreasing lecithin prices to clear the tanks.

However, most of the export program for Indian soybean meal will be completed by the end of March, as Argentina exports are set to begin shortly. Consequently, we do not anticipate significant price movements for Indian lecithin in Q2 and Q3 of 2024.

Concerns for the Future of Non-GMO Soybean Crops in India

A potential threat to future non-GMO soybean crops in India looms as the government grapples with inflationary challenges. In spite of the arguments that growing genetically modified (GM) crops such as mustard could lower the prices of edible oil and benefit the country by reducing its dependence on foreign sources, the Supreme Court has rejected this viewpoint. This decision holds significant implications for the future of Indian crops.

For reference:

India’s total demand for edible oil was 24.6 million metric tons (2020-21), with domestic availability at 11.1 million metric tons (2020-21). In 2020-21, 13.45 million metric tons (54%) of the total demand was met through imports, including palm oil (57%), soybean oil (22%), sunflower oil (15%), and a small quantity of canola-quality mustard oil.
In 2022-23, imports accounted for 155.33 lakh metric tons (55.76%) of the total demand for edible oil.

SUNFLOWER AND RAPESEED LECITHIN

The combination of seasonally high EU rapeseed crushings in Q4, unexpectedly higher Ukrainian sunflower crushings during the same period, and weakness in global vegetable oil prices intensified pressure on rapeseed and sunflower lecithin.

Price adjustments were more precise than anticipated, resulting in a slight premium of approximately EUR 0.30/kg compared to Indian non-GMO soy lecithin.

The substantial stocks accumulated throughout 2023 are expected to be depleted within the next few months, likely leading to price reductions for Q2-Q3 contracts.

CONCLUSION

The market for non-GMO lecithin has undeniably returned to normal conditions, with the potential for further price adjustments in sunflower lecithin. The extent of these adjustments will become clearer in the near future.

However, recent discussions in India regarding the potential allowance of GM varieties must be carefully weighed, as they could lead to significant changes in the market landscape in the coming years.

At Lasenor, we remain committed to monitoring market dynamics, providing timely insights, and offering comprehensive support to facilitate informed decision-making. We invite you to partner with us and unlock the true potential of your products in this ever-evolving market.

in LECITHIN NEWS Posted by Lasenor

Unlocking Growth: Lasenor's Acquisition of Ingreto Energizes South African Market

This latest addition marks a significant step forward in Lasenor’s efforts to expand its reach in South Africa and enhance its foothold in the region.

We are thrilled to announce that Lasenor has recently acquired Ingreto, opening up new opportunities for growth in the South African market.

Founded in 2006, Ingreto has emerged as a prominent player in the bustling city of Kya Sand, Johannesburg. Specializing in food sector services and distribution, the company has been instrumental in promoting Lasenor’s products across South Africa over the past five years.

This strategic acquisition signifies more than just a transaction; it represents a fusion of expertise and resources aimed at unlocking fresh opportunities and driving innovation. By leveraging Ingreto’s established distribution network and industry insights, Lasenor aims to enhance accessibility and availability while diversifying its product portfolio to meet evolving market demands.

The synergy between Lasenor and Ingreto holds immense promise. For Lasenor, it opens doors to broader market penetration and heightened brand visibility. Meanwhile, Ingreto gains access to a wider array of products and resources, empowering it to expand its offerings and better serve its clientele.

As Lasenor and Ingreto embark on this exciting journey together, the future brims with potential. Stay tuned for updates as we navigate the ever-evolving landscape of South Africa’s food sector, driven by a shared commitment to excellence and innovation.

in GLOBALIZATION, LASENOR NEWS Posted by Lasenor

Processed cheese: Crafting the perfect slice

From its humble beginnings in Switzerland over a century ago to its diverse array of offerings available today, processed cheese has captured the hearts and palates of consumers worldwide. Join us as we travel into the origins, innovations, and technical intricacies of Processed cheese

Innovative Beginnings

Its origins can be traced back to Switzerland in 1911 when Walter Gerber developed a cheese with increased shelf-life. The idea was influenced by fondue and cheese sauces. Gerber shredded natural Emmentaler cheese and heated it with sodium citrate to produce a homogeneous product that firmed up upon cooling.

Five years later, Canadian James L. Kraft applied for the first U.S. patent for a method of making processed cheese. This method halts the maturation process by sterilization. Kraft Foods Inc. later developed the first commercially available shelf-stable, sliced processed cheese, which was introduced in 1950.

The Science Behind

The manufacturing costs of processed cheese are significantly lower compared to natural cheese. This enables industrial-scale production volumes, lower distribution costs, and much faster production time compared to traditional cheeses. Because processed cheese does not separate when melted, it is used in a variety of dishes, such as soups, sauces, salads, and sweet spreads. Unlike some natural cheeses, heating does not alter its taste or texture.

Processed cheese is made with the goal of being meltable without fat separation from the protein. A traditional and natural cheese consists of individual fat globules trapped in a casein network, where calcium holds the casein molecules together. When natural cheese is subjected to heat treatment, a lumpy combination of protein gel and liquid fat typically appears.

To prevent this phase separation, calcium-binding agents are added during processed cheese production. These calcium-sequestering agents, commonly named melting salts, include sodium phosphate, potassium phosphate, citrate, and tartaric acid. They prevent calcium from holding the casein network together. During the heating process, smaller casein molecule connections can mix better with the fat, forming microscopic droplets instead of large lumps, which results in a homogeneous product.

The longer shelf-life of processed cheese is not directly because of the melting salts, but it allows pasteurization or sterilization methods without forming lumps. The heating process, in combination with the right stabilizing system, improves texture and structure due to its water-binding capacity and prolongs the shelf-life.

Processed cheese (standard, organic, analogue, and/or vegan) is produced in a wide range of different textures. To reach the requested texture and functionality (jelled, creamy, spreadable, re-meltable, elastic, non-sticky, etc.), the right stabilizing system needs to be used. Typical stabilizers, found in our SWISSGUM D-range, are locust bean gum, guar gum, tara gum, carrageenan, and/or xanthan gum.

Addressing Concerns

Processed cheese is sometimes criticized for its possible health effects because of the use of phosphates. Nowadays, citrates and tartaric acid are increasingly used. Tartaric acid from organic wine is used as a sequestering agent in organic processed cheese.

Processed cheese always contains natural cheese, which may include all cheese types, as well as other ingredients such as milk- and/or whey protein, caseinate, melting salts, stabilizers, milk- and/or vegetable fat, water, and flavouring agents (e.g., herbs and spices).

A Wide Variety

Today, there is a wide variety of processed cheeses in various textures available in the market. The trend for new processed cheese recipes continues, especially regarding vegan alternative products. Processed cheese has some technical advantages compared to natural cheese. These include a better and longer shelf-life, resistance to separation when cooked (meltability), and a uniform look and physical behaviour

Processed cheese is offered in a variety of forms, including spreads packed in aluminium foil (triangles) that are slightly jelled to avoid a sticky texture, spreads that are soft to medium firmness and mainly sold in cups, spreads with honey-like texture in glasses, mainly based on fresh cheese, spreads in tubes that are soft, slightly jelled, and shiny, bake-stable spreads used as cheese fillings, blocks with a very firm texture for salad cubes, short texture, blocks with firm and elastic texture for slices, grated cheese blocks for pizza mainly from analogue cheese, slices with SOS (Slice on Slice) for fast food restaurants, elastic, meltable, firm, and slices with IWS (Individually Wrapped Slices) for supermarkets.

Partnering for Success

From spreads and blocks to slices and grated options, there is a processed cheese for every palate and occasion. We await the opportunity to support you with our expertise and premium stabilizing systems of our SWISSGUM D-range.

in LASENOR NEWS Posted by Lasenor

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