Creams
Whether you are working with crème fraiche, culinary cream, sour creams or whippable cream, our application team knows the “ins and outs” of tackling the critical points, such as improving heat stability, reducing fat content, improving whippability, reducing solids cost, developing clean label solutions, meeting challenges during retorting and recombining, and achieving smooth, creamy textures tailored to the application.
Ingredients and systems |
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
