Non-Dairy Whipping Cream Industry- Increasing Number of Cafes to Boost Growth
Do you know, the most manufactured thing in the cake industry is non-dairy whipping cream? This whipping cream is the main reason behind those beautiful crafts over the cake surfaces. But, are you aware of its composition? These non-dairy whipping creams are made to keep the fat percentage low to make it healthier than the dairy whipped cream. Its composition generally includes water, stabilizers, vegetable protein, common salt, emulsifiers, edible hydrogenated vegetable oil, and a few times skimmed oil too. If you compare the fat content in a dairy whipped and a non-dairy whipped cream, then the dairy whipped contains approximately 35% fat whereas the later one contains around 20%. But is the fat percentage the only reason to produce non-dairy whipped cream?
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WHY ARE THE NON-DAIRY WHIPPED CREAMS MANUFACTURED OVER THE DAIRY WHIPPED CREAMS?
If you have observed, in the past few years, the use of whipped creams has increased by many folds, and this hype has occurred due to the increase in the production of cakes and pastries. Starting from industrial level cakes and pastries to homemade, the demand has always been higher. Hence, to make it healthier and less costly, the manufacturing of non-dairy whipped cream started. But there are several other reasons too that influenced the production of non-dairy whipped creams.
- The first and most important reason to produce healthy products. These non-dairy whipped creams with around 20% fat content can be whipped into firm foam. This helps in the making of healthy products.
- You cannot over whip the dairy whipping creams, but this is not the case with the non-dairy whipping cream. These are less sensitive to overwhelming, which gives flexibility in its use.
- These can be prepared in larger quantities at a very low-cost expenditure than the dairy whipping creams. This also makes these creams more affordable to all.
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- One more factor that reduces the overall cost is the use of vegetable fat. Butterfat’s have a higher price as compared to vegetable fat.
- The use of dairy products in non-dairy whipping cream is common, but these non-dairy whipping creams can also be prepared using 100% vegetable products. This makes the non-dairy whipping cream non-allergic.
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HOW MUCH IS THE GROWTH OF WHIPPED CREAM USE IN THE PRESENT WORLD?
If you go through the overall use of both dairy and non-dairy whipped cream, then you will see a lot of huge spikes with each year passing. If statistically written, then in 2018, the global whipping cream market value was USD 5.98 billion. Isn’t it quite enough to be termed as a bigger market? Further, the expected compound annual growth rate (CAGR) between 2019-2025 was calculated to be 8.1%. This per cent of growth is not much surprising, seeing the consumption of different food items like pies, cupcakes, cakes, ice creams, etc. One more driving factor of this market is the production of non-dairy, healthy whipping cream. This reduced-fat whipping cream boosts the purchase of whipping cream by multiple folds.
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CONCLUSION
Niir Project Consultancy Services (NPCS) is known for delivering exact, and quality project reports on various segments of a business. Here, you will find all Non-dairy whipping cream business-related information like Manufacturing Plant, Profile, Business Plan, Manufacturing Process, Machinery, Feasibility Study, Investment Opportunities, Cost, and Revenue. All your research work is pre-done in NPCs to assist you thoroughly.
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