Non-dairy whipped cream can be made in a factory using a variety of processes, but here is a general overview of the process:
Ingredients: The first step is to gather all the ingredients needed to make non-dairy whipped cream. This typically includes a non-dairy cream base (such as coconut cream or soy cream), sweeteners, stabilizers (such as carrageenan or xanthan gum), and any desired flavors or colors.
Mixing: The non-dairy cream base is typically mixed with the sweeteners and stabilizers in a large mixing tank. This mixture is then homogenized to ensure a smooth and consistent texture.
Pasteurization: The mixture is then pasteurized to ensure food safety and extend the shelf life of the product.
Chilling: The mixture is chilled to a specific temperature to ensure that it will whip properly.
Whipping: The chilled mixture is then whipped in a high-speed mixer to incorporate air and create a light, fluffy texture. The whipped cream is then dispensed into containers, such as aerosol cans or plastic tubs.
Packaging: The containers are then labeled and packaged for distribution to stores or foodservice outlets.
Coconut whipped cream: Coconut whipped cream is made from the cream that rises to the top of a can of coconut milk. It can be whipped like traditional cream and has a slightly sweet coconut flavor.
Soy whipped cream: Soy whipped cream is made from soy milk and is similar in texture to dairy-based whipped cream. It has a neutral flavor, which makes it versatile for use in various recipes
Rice whipped cream: Rice whipped cream is made from rice milk and is a good alternative for people who are allergic to soy or nuts. It has a slightly sweet flavor and is lighter in texture than dairy-based whipped cream.
Almond whipped cream: Almond whipped cream is made from almond milk and has a nutty flavor. It is a good alternative for people who are allergic to dairy, soy, or gluten.
Cashew whipped cream: Cashew whipped cream is made from cashew cream and has a rich, creamy texture. It is a good alternative for people who are allergic to dairy or soy.
The non-dairy whipped cream market has experienced significant growth in recent years due to the increasing demand for plant-based alternatives to traditional dairy products. According to a report by Grand View Research, the global non-dairy whipped cream market size was valued at USD 585.5 million in 2020 and is expected to grow at a compound annual growth rate (CAGR) of 11.2% from 2021 to 2028.
Some of the leading companies in the non-dairy whipped cream market include:
According to a report by Market Research Future (MRFR), the global non-dairy whipped cream market size was valued at USD 580.1 million in 2020 and is expected to reach USD 933.3 million by 2027, growing at a compound annual growth rate (CAGR) of 7.3% during the forecast period from 2021 to 2027.
The report cites several factors driving the growth of the non-dairy whipped cream market, including increasing demand for plant-based alternatives to traditional dairy products, rising health consciousness among consumers, and growing vegan and lactose-free food trends.
Based on the source, the report segments the non-dairy whipped cream market into soy-based, coconut-based, and others (including almond, rice, and oat-based).
The ingredients used in non-dairy whipped creame.