What are GMOs?
GMOs, or “genetically modified organisms," denote plants or animals produced using techniques of gene splicing and recombination mechanisms. These techniques combine DNA from different species, and produce changes that do not occur in nature or with traditional cross methods.
GMO’s used in the agricultural sector are said to have an increased tolerance to herbicides and pests and may increase crop yields.
Non-GMO Lecithin
Lecithin is a natural emulsifier that is present in oilseeds such as soybean, sunflower and rapeseed, but also in eggs and sea fish. Today, 90% of commercially available lecithin is extracted from soy and sunflower. Lecithin has a dual function in food as an emulsifier and health ingredient. Because of its lipid-friendly and hydrophilic properties, lecithin is used in many foods and in many other areas of industry.
Non-GMO lecithins are characterized by complete traceability and are made from conventional soybeans with documented non-GMO origin.
Non-GMO Lecithin from Brazil and India
In the first ten years, the production of non-GMO soy lecithin was guaranteed mainly by Brazil and Europe. With a production of about 50,000 tons, they covered 80% of the requirements of the world market. In India, soybean genotypes that are not genetically modified are grown, resulting in a growing share of non-GMO soy lecithin from India. Europe is the largest consumer..
Due to the critical situation of GMO soybeans (the main raw material for the extraction of lecithin), lecithins are now increasingly being derived from sunflower seeds. The share of the total demand for lecithin has risen sharply.
Sunflower Lecithin - a non-allergenic alternative
At this time there are no genetically modified sunflowers grown commercially. Sunflower lecithin is considered hypoallergenic and does not have to be declared as an allergen. The replacement of soybean lecithin by sunflower lecithin is possible in almost any application.