Cargill Introduces a Natural Cream Flavor That Replicates the Authentic Taste and Quality of Fresh Cream
The natural cream flavor leverages Cargill’s competencies in fermentation and enzymolysis, and is ideal for use in sauces, soups, and seasonings as well as in other applications.
31/10/07 Cargill announced that it has developed a natural cream flavor that replicates the authentic taste and quality of fresh cream while also providing customers with significant cost savings, in some cases, as much as 50 percent.
The natural cream flavor leverages Cargill’s competencies in fermentation and enzymolysis, and is ideal for use in sauces, soups, and seasonings as well as in other applications. It can replace heavy cream without compromising the characteristic taste, mouth-feel or functionality of dairy ingredients.
For added convenience, it comes in easy-to-use forms that offer manufacturing flexibility and longer shelf life than fresh cream.
“This new flavor meets customer demands for high quality, cost savings and convenience,” said Jim Duffy, Americas savory category director, Cargill Flavor Systems. “We are pleased to offer our customers a great-tasting, cost-effective solution for fresh cream that allows them to create great-tasting products that consumers enjoy eating.”
Cargill also offers a complete line of natural cheese, milk, butter and sour cream flavors.
