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  • Condensed by Lynda Kiernan-Stone

Cargill Introduces Canola Lecithin

Cargill announced it is expanding its line of emulsifiers with the introduction of a canola lecithin.

The canola lecithin will join Cargill’s soy and sunflower sourced lecithins, giving the company three options for its customers across the U.S and Canada.

As it is non-GMO, can be used in organic food production, and does not have to be declared as a major allergen like soy-based lecithin, this product will help food manufacturers produce foods that are aligned with shifting consumers trends.

The canola lecithin can be used as a one-to-one replacer for other lecithin types and is well-suited for application in the production of chocolate, confectionery, bakery and convenience foods.

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