Dairy Cream is a versatile ingredient which can provide the flavour, mouthfeel, complexity, and functionality to a range of
The role that UHT Cream plays in food can vary and be adjusted depending on what the end application or need is
As a global leader in UHT Creams, NZMP has invested in ground-breaking research and development so that we can design creams that meet our customer’s specific needs. Our state of the art facility in Heerenveen can accommodate a wide range of fat compositions from 12– 42%.
UHT process and aseptic packaging ensures a longer shelf life, preserves flavour and functionality, and provides greater flexibility to use when needed.
We offer versatile branding, either your own Private Label or NZMP packaging. Our 1 Litre Tetrapak Brik format has a resealable, easy pouring HeliCap opening and uses no unnecessary material, weight or space.
World-Class Quality Control & Certification: FSSC22000, BRC, Halal, IFS certified, vegetarian, kosher & functionality tested to ensure performance
A range made to perform in specific applications:
Cooking & Whipping Cream
This 35% dairy fat, partially reduced cream provides functionality, a smooth creamy mouthfeel and full flavour to your dishes, ideal for making pasta, soups, sauces and other hot dishes. Also performs well as a whipping cream.
This 35% dairy fat whipping cream has a light texture and delicate flavour. Provides the ideal performance where whipped cream is required, including bakery, pastry and dessert applications – hot, cold or frozen.
This 20% dairy fat, reduced cooking cream delivers a consistently light and creamy finish to sauces, and provides the ideal smooth texture and coating to pasta and hot dishes.
Please note: these materials are available only in Europe