Global food company Cargill has received a generally recognised as safe (GRAS) letter of no objection from the US Food and Drug Administration (FDA) for its emulsifier and dispersing agent, canola lecithin.

With this new designation, food manufacturers can use Cargill’s canola lecithin as a non-GMO product in organic products as well as confectionery, beverages, bakery and convenience foods.

In addition, the designation eliminated the need for canola lecithin to be declared as a major food allergen in the US.

Canola lecithin’s functionality, taste and colour have been compared to soy and sunflower lecithin.

Researchers at Cargill have also determined that their plant-sourced lecithin products can be used to reduce the number of ingredients in commercial bread, helping meet consumer demand for simpler labels with fewer ingredients.

"Canola lecithin’s functionality, taste and colour have been compared to soy and sunflower lecithin."

The company also added that the food manufacturers can incorporate Cargill’s canola lecithin into their product formulations with only a few adaptations.

Cargill Texturizing Solutions Americas regional director David Henstrom said: “Increasingly, our customers wish to formulate their products with simple ingredients that consumers know and trust.

“We know lecithin is well accepted by consumers. By adding canola lecithin to our well-established soy and sunflower lecithin GMO and Non-GMO portfolio, our customers can be assured that whatever their needs, we have plant-sourced lecithin options that will work for them.”

Cargill produces texturising ingredients for food and beverages.