Demand is rising for alternative chocolate emulsifier sunflower lecithin, according to ingredients supplier Cargill.
The firm said that the amount of sunflower lecithin used in chocolate confectionery increased by more than 60% from 2010 to 2011 and further growth is expected this year.
Cargill markets its sunflower lecithin as an alternative emulsifier for chocolate and cocoa products.
Cargill supplies the alternative emulsifier across all product lines from cocoa powder to chocolate. It says that sunflower lecithin is natural, safe, allergen-free and eco-friendly, and provides an alternative to soy-based products.