Dairy UHT cream vs non-dairy UHT cream


13 mins read

UHT (ultra heat treated) cream or long-life cream is exposed to high temperatures for a short period of time, before it’s packed into sterilised Tetra Pak cartons and delivered to your kitchen.

It’s a process that extends the product’s shelf life – but not all UHT creams are created equal.

While UHT dairy creams are made with fresh cream and therefore deliver the premium flavor, mouthfeel and texture customers know and love, UHT non-dairy creams are made with vegetable oil.

UHT non-dairy cream is typically a very white-colored cream that doesn’t fit with the current consumer demand for natural food.

It also lacks an indulgent taste, meaning those kitchens that do choose to use non-dairy cream usually end up blending a certain percentage of dairy cream into their mixtures to boost flavor.

UHT dairy cream
  • Is made using fresh cream 
  • Has no added colors or flavors 
  • 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
UHT non-dairy cream
  • Is made from vegetable oil 
  • Has colors and flavors 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
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