Nateeo is featured in the magazine Tecnologie Alimentari with an article highlighting its expertise in the field of vegetable emulsifiers. Nateeo’s vegetable lecithins, obtained from the raw materials soya, rapeseed and sunflower, are the result of a production process that guarantees traceability, freshness and food safety. The contribution explores the different types, the emulsifying and stabilising properties, and the various fields of application, highlighting their nutritional benefits: ‘rich in phosphatidylcholine, an essential component of cell…