Cream the natural choice

With today’s diners demanding real food, it makes good business sense to choose ingredients that are as close to their natural state as possible.

And dairy cream fits that bill perfectly, delivering a premium flavour, mouthfeel and texture consumers know and love. Considered a “hero” ingredient for bakers and pastry chefs, dairy cream is ideal for a wide range of bakery products and desserts, including cream cakes, mousse and ganache. 

Dairy UHT cream:

• Is made using fresh cream
• Has no added colours or flavours
• Usually has no added sugar
• Delivers the natural taste of dairy with an even, rounded mouthfeel
• Is highly functional and can be used in a wide variety of foodservice applications

In contrast, non-dairy UHT cream:

• Is made from vegetable oil
• Has colours and flavours added to mimic dairy cream
• Has an oily mouthfeel
•  Has added sugar and may contain trans-fats, depending on the oil used to make it
• Is primarily used as a decorative topping on cakes and desserts

Non-dairy cream is essentially a formulation where the fat portion (generally 30-45%) is made up of vegetable fats (like palm oil), instead of natural dairy fat.

Typically, non-dairy cream is very white-coloured and lacks the natural, indulgent flavour consumers associate with dairy cream. This often means those food professionals who do opt for a non-dairy cream also end up blending in a certain percentage of real dairy cream into their mix, in order to boost their offering’s flavour.