US plant-based supplements brand Lekithos has launched sunflower lecithin granules, adding a granulated delivery format to its sunflower lecithin supplement range.
The product is offered as free-flowing granules designed for use in foods and beverages such as smoothies, cereals and yoghurt, and does not require refrigeration.
According to the company, each serving contains 1,760mg of phosphatidylcholine, 1,560mg of phosphatidylinositol and 680mg of phosphatidylethanolamine.
Lekithos said the granules are made from 100% pure sunflower lecithin and are non- genetically modified organism, gluten-free and allergen-free, positioned as an alternative to soy lecithin.
It claims that the product contains no artificial preservatives, flavours or colours and is glyphosate tested, and it is packaged in the US.
The company states that the sunflower lecithin granules are intended to support cholesterol metabolism, cognitive function and digestive health through their phospholipid content and natural emulsification properties.
The launch expands Lekithos’ sunflower lecithin offering by introducing a dry, granulated format alongside existing supplement forms.
Lekithos owner Gary Bartl said: “We are very excited to bring this remarkable form of sunflower lecithin to market. Granules are exceptionally difficult to produce, which is why they were not commercially available for such a long time. Now our customers can choose the format that fits their lifestyle perfectly, whether that’s our premium liquid, powder, capsules or these versatile granules.”
In a separate development involving sunflower-based ingredients, Tetra Pak last November launched a new sunflower-derived protein ingredient aimed at food and beverage manufacturers looking to expand their plant-based product ranges.
The sunflower-based protein joined the company’s existing ingredient portfolio and is designed for use in applications such as plant-based iced coffee, yoghurt alternatives and ready-to-drink protein drinks.
Tetra Pak stated that the ingredient has a neutral, slightly nutty taste, a smooth texture, and an off-white appearance. It can be added at levels ranging from 2% to 7%, depending on the specific recipe.
