FDBusiness.com

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

 Breaking News

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.


Warning: count(): Parameter must be an array or an object that implements Countable in /home/fdbusiness/public_html/wp-content/themes/legatus-theme/includes/single/post-tags.php on line 5
Share

About Author

mike

mike

Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

[eventlist]

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements