Sunflower Lecithin From Cargill: "An Alternative Emulsifier for Chocolate and Cocoa Products"
It is natural, safe, allergen-free and eco-friendly, and provides an alternative to soy-based products.
4 Jul 2012 --- Demand for sunflower lecithin is rising and is most marked in chocolate confectionery and bakery products. From 2010-2011 the amount of sunflower lecithin used in chocolate confectionery increased by more than 60%, according to Innova Market Insights data – a growth rate which is forecast to continue in 2012.
It is natural, safe, allergen-free and eco-friendly, and provides an alternative to soy-based products.
Cargill Cocoa & Chocolate has sunflower lecithin available as an alternative emulsifier across all product lines from cocoa powder to chocolate, including coatings and fillings.
“Developed through our T-Model for innovation, Cargill’s sunflower lecithin has been produced by Cargill Cocoa & Chocolate and Cargill Texturizing Solutions combining their knowledge and expertise to provide customers with a safe product they can trust, backed by comprehensive support”, said Rens de Haan, Marketing and Communications Director from Cargill Cocoa & Chocolate.
