Ingredients manufacturer Sternchemie is promoting the benefits of replacing lecithin from Identity Preserved (IP soy with sunflower lecithin.

Higher yield, longer freshness and crispier crusts are just some of the advantages lecithin offers in baked goods.

PROTEIN PLUS Co. Ltd, one of Russia’s largest suppliers of fluid lecithins in bulk, IBCs and drums for the food industry has become the first Russian

Ingredients manufacturer Sternchemie is promoting the benefits of replacing lecithin from Identity Preserved (IP soy with sunflower lecithin.

Baked goods manufacturers can use sunflower lecithin as an alternative to identity preserved (IP soy lecithin if they are concerned about the latter

AAK is on track to purchase BIC Ingredients, the lecithin arm of BIC International Holding, significantly increasing its footprint in the European lec