Cereal Creamer, the new generation of creamers
LCI introduces a palm-free creamer not only enabling formulation of more nutritious products, but also offering the opportunity for cost reduction
By Dr Walter Lopez, Marketing manager Nutrition & Convenience Food, Limagrain Céréales Ingrédients
Creamer agents are used to clarify white sauces, soups or dairy desserts, while delivering creamy texture. They are resistant to major industrial processes (sterilisation, freezing, acidic pH ...) and are generally based on an essentially lipid-based composition from palm oil. Palm oil is, however, widely disparaged owing to its profile of saturated fatty acids and production with little concern for the environment (destruction of equatorial forests).
Without palm
Limagrain has launched Cereal Creamer as a response to customers who want to eliminate palm oil in the composition of their finished products, while retaining the strengths of organoleptic properties in the final product.
For more nutrition
Cereal Creamer combines a reduction in fat and calories of the finished product with increasing intake of complex carbohydrates from an authentic and reassuring ingredient known to everybody: wheat flour.
Cost reduction
Being more concentrated and more effective, Cereal Creamer significantly reduces formulation costs compared with other creamers available on the market.
