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Did you ever consider using a plant based alternative for traditional cream?

They used to say: “real chefs use real cream” as the cheap alternatives did not come even close to the taste of real dairy cream. They were mainly used by chefs who couldn’t afford dairy cream. With the offer currently available, we think it is time to re-consider modern, very versatile types of cream alternatives and unleash the opportunities that these creams can bring to us.

Here, for example, we used Meadowland Classique cream alternatives to create an airy shellfish sauce with tortellini:

Blue Band cream
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