Cream
Cream is a dairy product that consists of the higher layer of yellowish fat that accumulates at the top of non-homogenized milk. This is skimmed off the top of the milk before homogenization.
The amount of butterfat in the cream determines how well the cream whips up and how stable it is. Cream with a higher fat content tastes better, has a richer texture and curdles less quickly when cooked.
For the best mixing solution we rely on our process knowledge of more than 80 years and our high quality sanitary design
Types of cream
There are a huge number of different types of cream; we highlight a few:
- Half-and-half
Half to half cream is a mixture that contains 1/2 whole milk and 1/2 cream. This cream is also often thought of as coffee cream. Half around half cream does not whip up but can be used instead of whipped cream in many recipes. - Single cream
About the same as half and half. Also known as coffee cream or table cream and often comes from semi-skimmed milk or even skim milk. Is whipped if it contains 30% butterfat, but is not very stable. Usually contains only 20% butterfat. Also known as simple cream. - Creme fraiche
It is an aged, thickened cream with a slightly tangy, nutty flavor and a velvety, rich texture. Its thickness can range from that of commercial sour cream to almost as firm as margarine at room temperature. In France, the cream is unpasteurized and therefore contains the bacteria needed to naturally thicken it. In America, where all commercial cream is pasteurized, the necessary fermentation can be obtained by adding buttermilk or sour cream. It is used as a topping in desserts and in cooked sauces and soups, where it has the advantage of not curdling when cooked.
Cream market trends
The global cream market was valued at USD 17.21 billion in 2020. The market is expected to grow from USD 17.56 billion in 2021 to USD 23.11 billion by 2028.
The growth is related to the improvement in the dairy cream development process. Companies are trying to increase their market share by adding new products and expanding their product range. Product innovation in particular plays a crucial role, as some consumers say they are satisfied with the taste of plant-based alternatives.
The ability to market a sustainable, environmentally friendly, green brand image can attract consumers. And it is an incentive for both producers and farmers to adopt more sustainable practices, and organic milk is used, for example. Companies operating in countries where the feed system is predominantly pasture-based have particular opportunities to capitalize on their green brand image when marketing their products. Moreover, several prominent companies operating in this field are focusing on launching organic products to attract more consumers.
Food & Beverages Contacts
Tom Pruymboom
Sales Director
Area Worldwide
Bart Brouwer
Area Sales Manager
Area Worldwide
Sijko van der Veen
Application Engineer
Technical Specialist
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