Almost every packaged food we are reading : Lecithin. What is it, and how is it produced?

There are two complementary groups: thickeners and emulsifiers. So what does it add to?

Lipophilic but not lecithin, hydrophilic but not ester

Limited source cacao, against the increasing chocolate demand

Organic fruit, vegetables, and eggs, but now chocolate, bread, and even sausages are organic. What about additives?

What is it and why it is special?