04 Apr 2019 --- In response to consumer demand for clean label ingredients, Cargill’s latest range of lecithin seeks to offer bread manufacturers plant-based emulsifiers that are entirely functional in terms of emulsification, dough handling, increased volumes and improved texture. “Specifically for bread, lecithins offer label-friendly alternatives to create longer-lasting quality bakery products,” Roland Rabeler, Cargill Lecithin Product Manager tells FoodIngredientsFirst.
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