Recent times have witnessed growing consumer concerns about edibles with soy lecithin activating peanut allergies. A major reason for these instances is the possible contamination of soy lecithin with peanut traces.
Peanut allergy is one of the most common and severe food allergies in the Western Hemisphere, affecting about 2% of the population in Europe and the United States.
With this infographic, we aim to share ways lecithin suppliers can avoid peanut contamination in soy lecithin. You can also read our dedicated article on How to Avoid Peanut Contamination in Soy Lecithin.
Soy lecithin is a versatile emulsifier and stabiliser derived from soybeans and offers a wide array of applications that contribute to the creation of exceptional food and beverage items. In this infographic, we look at the most common applications of soy
Working with lecithin suppliers with international networks offers several advantages for food and beverage manufacturers. This infographic highlights 5 that empower you to stay ahead of the curve.
By understanding the different lecithin grades, manufacturers can make informed decisions that optimize product quality, cost-efficiency, and overall production success.