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?, said Rens de Haan, Marketing and Communications Director from Cargill Cocoa & Chocolate.
For more information email cocoa_chocolate@cargill.com
www.cargill.com
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james arthur ray james arthur ray elisabeth shue avastin avastin robert wagner robert wagner
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