Strengthening Bonds: Lasenor’s Leap into the World of OU Kosher  

OU Kosher: Can you give us a brief introduction of Lasenor and its mission?

We are an organization with a strong national and international presence, operating in 105 countries, with production plants in six countries and three continents: India, Russia, United States, Argentina, Colombia and Spain. Our unwavering commitment is based on the highest standards of sustainability, environmental care, food safety and social responsibility. These core values not only drive our business success, but also create sustainable value for our shareholders, partners, employees, customers and suppliers.

In the food industry, the LASENOR Group is widely recognized for our expertise and excellence in the manufacture of food emulsifiers, including lecithins and synthetic esters. Our headquarters are strategically located in Olesa de Montserrat, Spain, just 30 kilometers from Barcelona. In addition, we proudly operate LASENOR ANDINA in Yumbo, Valle del Cauca, Colombia, from where we efficiently serve a significant part of the Andean region, Central and North America.

OU Kosher: How long has Lasenor been in the emulsifier industry?

We have more than 35 years of experience in lecithin and derivatives, 45 years based on oleochemical know-how applied to the field of food emulsions.

OU Kosher: What sets Lasenor apart from other companies in the emulsifier market?

At LASENOR Group, we pride ourselves on our ability to be at the forefront of market trends, continuously understanding our customers’ changing needs and providing innovative solutions that address society’s emerging concerns. Our priority is to minimize as much as possible the environmental impact of our activities, embracing sustainable practices at every step of our value chain. Thanks to the know-how and expertise at Lasenor, we have built a global ingredient portfolio that allows us to collaborate closely with leading brands in the industry and offer tailor-made solutions to consumers. Transparency in the ingredient list and the robustness of our supply chain are values that our customers value.

To meet these demands, we have obtained various certifications from accredited bodies that support the quality of our products and give us a significant competitive advantage. These certifications include FSSC22000, FSSAI, Foodchain-ID, ProTerra, ISO 22000, Identity Preserved Non-GMO Soy, GMP+, RSPO, ECOCERT, CCPAE, KOSHER and HALAL.”

Kosher Certification Process 

OU Kosher: Why did Lasenor decide to go through the OU kosher certification process? 

The kosher certification of our organizational unit is a further step in our ongoing commitment to obtain internationally recognized certifications. This allows us to cater to religious diversity in the food sector and ensure the satisfaction of our customers worldwide.  

OU Kosher: What challenges, if any, did you face during the kosher certification process? 

During the kosher certification process, we faced no significant challenges. Our OU representatives provided us with solid support and guidance throughout the entire process. 

OU Kosher: How has having OU kosher certification effected your customer base or market reach? 

Kosher certification with OU has had a significant impact on our customer base and market reach. Although we were already handling several products with this certification worldwide due to our consideration for religious diversity in the food sector, we decided to perform this certification with OU of our products in Lasenor Andina, especially with a view to the U.S. market because OU is one of the largest and most recognized kosher certification bodies worldwide. Its logo and certifications carry great weight in the food industry. This certification will, we believe, strengthen our position in the U.S. market, where companies value the reliability and prestige associated with OU’s kosher certification. As a result, we expect to gain new customers and expand our reach in this strategic market. 


OU Kosher: Can tell us about the range of emulsifiers you offer that are OU kosher-certified? 

As for our range of OU kosher certified emulsifiers, we offer products in several categories, including: 

  • Lecithins (standardized, organic, hydrolyzed, fluidized, instant agents, refined, on solid carrier and compounds). 
  • Esters (distilled monoglycerides, mono and diglycerides, polyglycerol esters, polyglycerol polyricinoleate, citric acid esters, acetic acid esters, lactic acid esters, crystallizing agents, unsaturated datem, ammonium phosphatides, sorbitan monostearate and sorbitan tristearate). 
  • Release agents. 
  • Hydrogenated oils/fats. 

At Lasenor Andina, we started the kosher OU certification process with our Lasenor CG line, which represents our first production line with gel emulsifiers. This expands our kosher product offering in the region, providing our customers with more options and opportunities to meet the specific needs of their consumers.

OU Kosher: How do your emulsifiers contribute to the quality and safety of the final food product? 

Emulsifiers are essential ingredients in the food industry that play a crucial role in the quality and safety of final food products. These products help to create and maintain emulsions, which are stable mixtures of ingredients that would not normally mix well, an example would be water and oil. Some benefits of emulsifiers include: 

They help improve texture and appearance by allowing uniform mixing of ingredients that would otherwise separate, resulting in a more pleasing sensory experience for consumers. 

provide emulsion stability as they act as stabilizing agents, preventing emulsions from separating over time.  

They help extend shelf life as emulsifiers can contribute to food preservation by maintaining the stability of emulsions and reducing the tendency for separation and clumping.  

Fat reduction: In some low-fat products, emulsifiers can allow the reduction of the amount of fat used without compromising sensory quality. 

Texture and viscosity control: Emulsifiers can adjust the texture and viscosity of food products. 

Market Trends and Clean Labels 

OU Kosher: Have consumer demands for more natural or fewer ingredients impacted your product formulations? 

Lasenor is fortunate to have an extensive portfolio where we not only have synthetic emulsifiers but also lecithins that are natural emulsifiers and organic lecithins that allow us to serve all types of consumers.  

OU Kosher: Are you developing any new products to align with the clean label movement? 

Absolutely, at LASENOR we are committed to innovation and the constant evolution of our products to stay in tune with the clean label movement. We pride ourselves on our ability to anticipate market trends and continuously understand the changing needs of our customers and society at large. 

Our primary focus is to minimize the environmental impact of our activities as much as possible by adopting sustainable practices at every stage of our value chain. As a result, we are constantly developing new products that meet clean label standards and satisfy our customers’ demands. 

In short, innovation and product development are central to our strategy, and we are committed to offering solutions that are not only effective but also aligned with the expectations of a world that increasingly values transparency and sustainability. 

Future Plans 

OU Kosher: What are Lasenor’s future plans regarding kosher-certified products? 

The vast majority of our products are already kosher certified, and we are firmly committed to maintaining this inclusion of religious diversity in our product offering. At Lasenor Andina, we plan to continue this line and continue offering kosher certified products in the future. 

OU Kosher: Are there any upcoming collaborations or innovations that you can share with us? 

At Lasenor, we maintain a constant commitment to research and development, and allocate significant resources, both human and material, to this fundamental area. Since our inception, we have understood that the sustainable growth of the company in the medium and long term depends to a large extent on continuous innovation.  

At Lasenor Andina, we are excited about the expansion of our Lasenor CG line. During this year, we are focused on boosting our lines of activated and emulsifying gels for the Bakery industry, which represents an important step in our commitment to offer innovative and high quality solutions to our customers. We look forward to sharing more details about these innovations as we move forward in our development process.  

OU Kosher: Do you have any advice for companies considering OU kosher certification? 

OU is one of the best-known kosher certification agencies, with a strong reputation within the Jewish community, and completing a kosher certification with a reputable certifying body can open new market opportunities and increase consumer confidence in your products.

Misconceptions About Emulsifiers

OU Kosher: Are there common misconceptions about emulsifiers that you would like to talk about? 

Emulsifiers are safe and useful food ingredients when used properly. There is often a misperception that emulsifiers can be harmful to health or are considered artificial chemical additives, and in many cases, people are not familiar with their function. 

In general, emulsifiers approved for use in food are safe when following the regulations and safety guidelines established by food authorities. As with any food ingredient, excess can be harmful, but when used in adequate amounts, emulsifiers do not pose a health risk. 

It is important to note that some emulsifiers are synthetic food additives, but many are of natural origin. For example, lecithin, a common emulsifier, is found naturally in egg yolks and soybeans. Other emulsifiers, such as mono- and diglycerides, can be of synthetic or natural origin. 

Emulsifiers, when used correctly, can improve food quality by contributing to the texture, stability and shelf life of products. For example, they can help maintain proper consistency in baked goods or prevent sauces from separating. 

It is important to understand that not all emulsifiers are the same; they have varying properties and effects on foods. The choice of the right emulsifier depends on the specific characteristics of the product being developed. 

In summary, it is crucial to address common misconceptions about emulsifiers from an informed perspective backed by scientific evidence. Emulsifiers are essential food ingredients that play a key role in the formulation of food products, improving the quality and stability of many foods we consume on a daily basis. A proper understanding of their function and uses allows us to make informed decisions about their inclusion in our diet and to appreciate their contribution to the food industry without unfounded fears. As with any dietary component, moderation and understanding are key to maintaining a healthy and balanced diet.