Sunflower Lecithin From Cargill: "An Alternative Emulsifier for Chocolate and Cocoa Products"
04 Jul 2012 --- 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.
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COMPANY DETAILS
138 Market Street CapitaGreen #17-01
48946
Singapore
www.cargill.com
alina_boey@cargill.com
Tel: +65-63938819ACTIVE CATEGORIES
Bakery Mixes And Other Bakery Products, Cocoa And Cocoa Products, Fibers, Flavor Enhancers, Hydrocolloids, Stabilisers And Gelling Systems, Soya And Soya Products, Starch And Starch Products, Sweeteners (Non-Sugar)
