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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