UHT Cream (ultra heat treated) or long-life cream is exposed to high temperatures for a short period of time, before being packed into sterilised Tetra Pak cartons.

It’s a process which 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 flavour, 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-coloured 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 flavour.
 

UHT dairy 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


UHT non-dairy 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