Industry Guidance on peanut protein contamination of Soybean lecithin 

CHECK YOUR INGREDIENTS: Peanut contamination of Soybean Lecithin The Food Standards Agency have issued the following guidance relating to a significant food safety risk. Peanut allergy is one of the most common and serious allergenic reactions. Soybean lecithin is used as an emulsifier or thickening agent and widely used in sauces, marinades and glazes etc. […]