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CARGILL INTRODUCES CANOLA LECITHIN, OFFERS FOOD MANUFACTURERS A GMO-FREE OPTION
Source: Cargill news release

A versatile emulsifier and dispersing agent, Cargill's canola lecithin may be used in a wide variety of food applications, including chocolate and confectionery, bakery and convenience foods
Cargill is expanding its line of emulsifiers with the addition of deoiled canola lecithin. With today's announcement, Cargill now offers customers three plant-sourced lecithin options - soy, sunflower and canola - in the U.S. and Canada. Cargill's canola lecithin helps food manufacturers deliver product attributes consumers increasingly seek as it is a non-GMO option, may be used in organic products and does not have to be declared as a major food allergen.

Cargill introduces canola lecithin for label-conscious consumers.

A versatile emulsifier and dispersing agent, Cargill's canola lecithin may be used in a wide variety of food applications, including chocolate and confectionery, bakery and convenience foods.

"We are continually working to develop products that meet the shifting expectations of today's label-conscious consumers," explains Kathrine Lutz, Marketing Manager, Cargill. "Increasingly, our customers are looking for cost-effective, label-friendly ingredients. With the addition of canola, customers can be assured that whatever their needs, we have a lecithin option that will work for them."

A versatile emulsifier and dispersing agent, Cargill's canola lecithin may be used in a wide variety of food applications, including chocolate and confectionery, bakery and convenience foods. Dispersibility as well as functionality, taste and color are very comparable to soy and sunflower lecithin.

As a result, Cargill's canola lecithin may be used as a one-to-one replacement for other lecithin types, making it easy for food manufacturers to incorporate into their product lines with only minor adaptations.

Visit www.cargillfoods.com for further details and to request a sample.


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