Author: Lasenor

Lasenor andina se estrena en un seminario de emulsificantes

La empresa realizará capacitaciones anuales después del éxito de su primera sesión en 2022.

En el competitivo mundo empresarial actual, las compañías están constantemente buscando nuevas formas de destacarse y proporcionar un valor agregado a sus clientes. Una de las estrategias más efectivas es brindar capacitación y conocimientos especializados en áreas específicas de interés para sus consumidores.

Por esta razón, las compañías que fabrican y distribuyen emulsionantes han reconocido la necesidad de capacitar a sus clientes en el uso correcto de estos productos, además de ofrecer una perspectiva más profunda del portafolio que una empresa puede brindar.

Seminarios que fortalecen la imagen de Lasenor

En este sentido, Lasenor Andina ofrecerá capacitaciones anuales sobre productos de su portafolio, siguiendo el éxito de su primer seminario, realizado en 2022, sobre lecitinas y ésteres para profundizar las oportunidades en diseño de producto desde la emulsificación.

Carlos Francisco Quintana Hernández, director general de Lasenor Colombia, explicó de qué trató la temática del primer seminario que se organizó. “En estos seminarios queremos contar de cerca nuestros clientes que hacemos y dónde nos especializamos. Este primer año estuvo enfocado en todo lo que son las lecitinas y ésteres para el sector de las grasas comestibles. Fue una audiencia más robusta.”

La jornada fue un éxito, por lo que Lasenor Andina quiere darle continuidad en el futuro. “La idea es continuar con las actividades de este tipo todos los años, en donde se hará un gran encuentro anual y que podamos ir enfocando a diferentes sectores.“, explica Quintana. “Por ejemplo, este año estamos pensando en hacer algo dirigido específicamente al sector bakery, con los nuevos desarrollos de una unidad productiva que tenemos en Colombia“.

PHOTO 2023 05 03 09 45 393
Alejandro Díaz - Director Business Unit Emulsificantes

Uno de los principales objetivos de esta estrategia es mostrar que Lasenor Andina es una filial productiva del grupo Lasenor. ” Contar con éxito estos seminarios no solo fortalece la presencia de Lasenor en el mercado, sino que define su rol dentro de la industria. “ explica Quintana. 

SEMINARIO LASENOR ANDINA 2022 V222
¿Qué esperar de los próximos seminarios de Lasenor en Colombia?

“Las ediciones futuras de los seminarios anuales tendrán temáticas variadas según las necesidades de nuestros clientes” , sentencia Quintana.

Las inquietudes en la industria alimentaria moderna son tan variadas como el mismo sector. Siguiendo la estrategia corporativa del grupo, Lasenor Andina tiene como premisa escuchar al cliente en su proceso de producción y entonces ofrecer un conjunto de soluciones para mitigar los principales retos al que se enfrenta.

in GLOBALIZATION, LASENOR NEWS Posted by Lasenor

SWISSGUM, THE NEW MEMBER OF THE LASENOR FAMILY

This newcomer reinforces the Lasenor product portfolio and strengthens our knowledge in applications such as ice creams, dairy or sauces thanks to the new range of functional systems.

Swissgum was founded at the turn of the century in Switzerland to offer customers a tailor-made solution for their food applications, with stabilising systems. After years of a fruitful presence in the market, the acquisition agreement was signed on Tuesday, 20 December 2022. 

With this strategic movement, Lasenor includes hydrocolloids, organic, vegan, and conventional binding and thickening agents that combine with our emulsifiers, enlarging our product portfolio to ensure a complete product response to our current and future customers.

Captura de pantalla 2023 02 07 a las 18.28.00

Swissgum will keep its head office at Tägerwilen (Switzerland) and will maintain its company structure and team. The company will be part of the Lasenor Group, focusing, as done since its settlement, on setting up direct negotiation with the food manufacturer within the stabilising systems but benefiting from having Lasenor production and expertise as part of its core. 

This investment gives evidence of the Lasenor group’s strategic move to expand its growth toward the product portfolio. The group is already present in more than 105 countries worldwide through 6 foreign subsidiaries.

in LASENOR NEWS Posted by Lasenor
Slide #1

LASENOR LECITHIN FOR INSTANT POWDERS

Instant products are becoming increasingly popular among consumers due to their extensive range and optimal results obtained after reconstitution. Milk, coffee, cocoa drinks, desserts, soups, and health supplements are examples of foodstuffs available in the supermarket that suit our modern way of life. In addition, various functional ingredients in the food industry undergo the instantizing process to achieve a technological effect, such as proteins, whey powder, cocoa powder, caseinates, and many others.

IN SEARCH OF INSTANT PROPERTIES

Instant products are manufactured using technological components such as Lasenor’s specialty lecithin that play a crucial role in providing instant properties:

  • Once the powder is poured over the water or milk in the case of cocoa powders or beverages, it must be covered by the liquid. This property is called wettability.

 

  • These wet particles must become submerged. The capacity to go down below the surface is called sinkability and allows the entire powder to drop downwards.
InstantLecithin 08 e1612178392747
InstantLecithin 09
  • Lecithin improves the powder’s sinkability and enhances the particles’ distribution in different directions to obtain good solubility or dispersibility.

 

  • If the mechanical energy is exerted with a spoon and a solution (or dispersion) is obtained, it is crucial to maintain it firm and homogeneous. Lecithin is again acting to give the desirable stability.

The selection of the most appropriate lecithin for the instantazing is not apparent at first sight. Optimal performance can only be achieved through combining several factors, the most important being the production process of the instant powders and the correspondent application.

PRODUCING INSTANT POWDERS

It is essential to know if the lecithination process will occur in a dry mix (simple mechanical mix) or if the lecithin is sprayed together with the product to be powdered in a spray-drier or sprayed in a fluid bed after spray drying.

In a dry mix case, all the powder-form ingredients are mixed in a blender (ribbon blender, V-blender, cone blender…), and lecithin is added in powder form or liquid form diluted in oil. The mix is homogenized, and the particles are covered with a thin layer of phospholipids.

For the spray-drying process, a solution is prepared with all the required components (such as proteins, caseinates, and glucose…) and is atomized through nozzles in a tower. In the fluid bed, fine particles can be recovered in cyclones and returned to the drying chambers to carry out agglomeration. This process fuses the particles into agglomerates with capillary channels, allowing the liquid to flow inside, producing a wetting action. It is in this second drier where lecithin is usually sprayed, either in an aqueous solution or in oil-diluted form.

APPLICATIONS

It is also essential to know the type of product to be instantized to maximize the effect of the lecithination. Its hydrophilic nature determines the degree of polarity of the lecithin to be used.

High polarity lecithin is recommended for products with high-fat content:

  • Whole milk powders
  • Buttermilk powders
  • Cocoa powders

Lower polarity lecithin is recommended for products with lower fat content:

  • Skimmed milk powders
  • Whey protein concentrates
  • Caseinates
  • Drinks powders containing cocoa
iStock 1143334025

No matter the source or the polarity, the product’s viscosity can be adjusted to satisfy the equipment’s restrictions.

Infant formula

Lecithin is used in baby food mainly for the production of infant formula. These are usually prepared for bottle-feeding in a powdered form that is mixed with water or another liquid and is generally considered a substitute for breast milk (Mian K. Sharif, … Faiz-ul-Hassan Shah, in Food Processing for Increased Quality and Consumption, 2018).

The microbiological and contaminant parameters are the main difficulties associated with producing baby food lecithin. In our factories in Barcelona (Spain) and Nagpur (India), the presence of a wholly equipped “clan room” allows us to ensure that, once the lecithin has been prepared via a unique thermal treatment process, no subsequent microbiological contamination of the product will be possible.

Y5A2170 600X390

Clean room – LASENOR Olesa de Montserrat 

OUR SOLUTIONS

Lasenor is a specialist in developing tailor-made lecithin according to consumers’ needs regarding the vegetable source (soy or sunflower), degree of polarity, and viscosity.

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

Discover more about Lasenor Lecithin for instant powders

in LASENOR NEWS Posted by Lasenor
Slide #1

LASENOR USA SPECIALIZES IN NON-GMO PRODUCTION

Good news for The Lasenor Group, as its subsidiary in United States, has obtained the Food Chain ID and the non-GMO project certifications that support its production of non-GMO products.

Genetic Modified food has raised consumer concerns about its impact on the environment and human and animal health. As a result, many countries require mandatory labeling of foods having genetically modified ingredients when the percentage exceeds a certain threshold. 

To meet consumer transparency demands and to be able to produce our VEROLEC NON-GMO IP range of products, Lasenor USA has worked extremely hard to be Food Chain ID and the non-GMO project certified. 

The Non-GMO Project is a non-profit organization focused on genetically modified organisms. Founded in 2007, thanks to an initiative of a group of foods retailers of the United States and Canada, it is now a recognized entity to create a standardized definition for non-GMO products in the North American food industry.

NON GMO PROJECT

Food Chain ID (a leader in non-GMO certification) launched the first Non-GMO Certification and Non-GMO Mark (product seal) in 1999 to quickly identify non-GMO products in the marketplace. Today, the Global Food Chain ID Non-GMO Standard is recognized as the benchmark for a production system that does not genetically modify its products, as it applies a quality management system approach to identity preservation.

FOODCHAIN ID 150x150 1

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 is also FSSC22000 certified, guaranteeing its food safety management system.

Thanks to these certifications, Lasenor USA strengthens its presence as a manufacturer of food emulsifiers in North America, where it supplies local support to customers in the region.

Discover here one of the many uses for our non-GMO soy lecithin

Many congratulations to the entire Lasenor USA team!

in QUALITY, GLOBALIZATION, LASENOR NEWS Posted by Lasenor
Slide #1

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
iStock 1176799354

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 pasta and cereals, or other emulsifiers for bread and bakery, please contact us. 

in LASENOR NEWS Posted by Lasenor
Slide #1

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. 

in LASENOR NEWS Posted by Lasenor
Slide #1

OUR NEW HIGH-PERFORMANCE EMULSIFIERS FOR FOAMS AND WHIPPED DESSERTS

Lasenor® TP: 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
AdobeStock 182253968

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
Helado

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 frozen desserts, please contact us. 

in LASENOR NEWS Posted by Lasenor
Slide #1

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 in India: 

The soybean crop in 2021 raised to 11,9 million t which stands for a 18% increase 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. 

Soyabean crop 2021 IN

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 a 23% increase 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 18% compared 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 output, seed 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)

in LECITHIN NEWS Posted by Lasenor
Slide #1

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. 

in GLOBALIZATION, QUALITY Posted by Lasenor
Slide #1

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 22000) is 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! 

in GLOBALIZATION, QUALITY Posted by Lasenor