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Creaming it for what it’s worth!

August 15, 2020 | 12:01

Non-dairy running at the lead


Dairy-products have been in use by mankind since time immemorial. In fact, the discovery of whipping cream is lost in obscurity. A likely scenario is where someone in a cool climate was making butter, but being in a hurry, whipped the cream rather than churning it!


Did you know whipping cream was once called "Snow Cream"  – owing to its airy texture and pure white colour?


With the advent of new technology and development in the food industry today, the world of dairy is slowly being overtaken. Non-dairy whipping creams have become increasingly popular! Early records show the use of soy to make these products. However, due to its short shelf-life, modern version have been created incorporating other vegetable fats. Their benefits include reduced fat content, better cost-in-use calculations and better foam stability, which makes them easy to use and hence attractive bakers and caterers.



Non-dairy products are becoming more and more widespread; this market is steadfastly growing. The global dairy alternative market was estimated at a value of $11.9 billion as of 2017, and its rapid growth has gotten the attention of those in the food industry, as has its profitability – plant-based dairy alternatives are displaying 6% better returns than traditional dairy products[1]. The shift has already begun! New high-tech startups are on the rise along with old, established brands that have made the switch to plant-based dairy. 


The fact that non-dairy creams last longer than dairy creams allow you to utilize the product for a longer amount of time, keeping your baked items fresh for more time. The stability of non-dairy cream gives it the ability to hold its shape well and enables baked goods to withstand higher temperatures during transportation - allowing you to give your bakery customers a better dining experience!


The added benefit of using non-dairy creams is that they allow food manufacturers to reduce the fat content of recipes, catering to an increasingly health-conscious market. Also, strictly from a cost perspective, dairy-free whipping creams offer better cost-in-use calculations compared to their dairy counterparts because vegetable fat is a lot more affordable than dairy fat.


In the face of the global climate crisis, it cannot be ignored that the impact of animal agriculture raises a number of issues for sustainability. Researchers at Oxford have concluded that meat and dairy provide just 18% of calories and 37% of protein, it uses the vast majority – 83% – of farmland and produces 60% of agriculture’s greenhouse gas emissions[2]Therefore, there is an increasing popularity of non-dairy milk products, where organizations are putting their money on various non-dairy alternatives for the bakery industry. 


Why not look at your options here?




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