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Sunflower Lecithin From Cargill – An Alternative Emulsifier For Chocolate and Cocoa Products

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Sunflower Lecithin From Cargill – An Alternative Emulsifier For Chocolate and Cocoa Products

Sunflower Lecithin From Cargill – An Alternative Emulsifier For Chocolate and Cocoa Products
July 09
08:13 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% – 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,” says Rens de Haan, marketing and communications director from Cargill Cocoa & Chocolate. For more information email cocoa_chocolate@cargill.com.

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