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HAHN product ideas for the modern cuisine
Cooking Cream – a popular product segment with new opportunities
Traditionally, many consumers use cream products for cooking of cold and warm dishes. Especially, heat stable creams with a lower fat content than regular cream are very popular. Also in the catering industry, different types of cream are applied, such as sour cream, crème fraîche, liquid cream or aerosol cream.
HAHN offer with its stabiliser system ranges top compound systems for all different kind of cooking creams. Depending on the application, the product requirements diversify very much. Regarding the final product, different fat contents from 5 – 25% and viscosities from liquid to spoonable are required.
Beside the recipe components, the production of cooking stable creams requires some technical know-how and in some way adjustments are demanded. On the other hand retailers ask for credible shelf life, storage conditions and packaging. For consumers important: a high convenience level, with regard on the handling for cooking and the aspect of health in connection with the fat content. Some country markets are also searching for different cream qualities and other performances or application fields.
Well-known for our innovative strength, when it comes to improvements of quality, creation of new products with different features, we could offer the needed and tailored stabiliser system.
In our Technology Centre in Lübeck we recently developed a whipped sour cream. The ideal product to serve for decorations on top of a soup or sauce. It delivers a fantastic cooking stability and has a light and very pleasant mouthfeel.
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