15 May 2019 --- Bunge Loders Croklaan is identifying opportunities for new nutritional synergies, derived from the combination of its expertise in both lipids and lecithin. This interaction may lead to potential innovations in food and nutritional applications. “Our expertise provides a bridge between the emulsifying and nutritional properties of lecithin. The same lecithin you can use for food applications that require oil and water, you can also use in nutraceutical applications,” Roberto Bellomo, Sales Manager EMEA, Lecithin & Specialties for Bunge Loders Croklaan (BLC), told NutritionInsight at Vitafoods 2019 in Geneva, Switzerland, last week.