Rich Products Corporation is launching a complete liquid dairy alternative for the professional kitchen – a “chef-inspired,” revolutionary plant-based cooking creme that matches the character of heavy cream on virtually all fronts, while addressing the dietary needs of the US population.
Making its debut under the company’s Culinary Solutions sub-brand, the new Plant Based Cooking Creme is a breakthrough for the foodservice industry, said Carolyn Tomlinson, the senior marketing manager in Rich’s Foodservice Division who steered the product’s development.
“This is a long-awaited innovation that can serve as a superior alternative to liquid dairy in terms of both performance and taste,” Tomlinson stated.  “It enables chefs and operators across all industries to feed groups with dietary preferences, restrictions and sensitivities, which has for years been a significant challenge.”
According to a Nielsen study, at least 51% of the American population has some sort of dietary restriction – e.g., individuals might be subject to gluten-free, low-sugar, low-sodium or lactose-free requirements for their meals – and more than 40% of those consumers feel their needs aren’t being fully met by current product offerings. 
“Our Plant Based Cooking Creme is void of the “Big 8” allergens – which includes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy,” Tomlinson pointed out.  “This allows chefs the freedom to make creative, delicious, inspired dishes for everyone to enjoy, regardless of their dietary needs.”
With an estimated 56% of consumers indicating they’d be willing to pay more for food and drinks that do not contain undesirable ingredients, Plant Based Cooking Creme has the potential to drive a stronger bottom line for customers. The groundbreaking product qualifies as vegan, gluten-free, kosher-parve and halal. It also contains no artificial flavors or colors.
The advantages are even clearer when one considers that, compared to heavy cream, Plant Based Cooking Creme has 10% fewer calories, 30% less total fat, 89% less saturated fat, no trans-fat, and no cholesterol.
Naturally Delicious Taste

“The product has an innate, very appealing, yet very mellow flavor that stands above liquid dairy,” said Chef Gregory Helinski, a culinary manager for Rich’s national commercial chains.  “It carries flavors better than dairy, because it’s not bringing its own significant profile into the mix.  Instead, it accepts and highlights other flavors very well, both sweet and savory, which is very liberating.”
From a handling perspective, its silky, smooth texture won’t split or scorch, like heavy cream does, and the product also won’t form a skin. It can be diluted from heavy cream to skim milk simply by adding water.  It doesn’t break when heated (or when frozen and reheated), and if it should get close to breaking, it can be brought back, whereas heavy cream can’t be restored. “The product is very forgiving,” Chef Gregory observed.
“No one would even notice you’ve used a dairy alternative,” he added, “and here you are improving the recipe quality while reducing waste and maximizing on space and food cost.”
Chef-Inspired Solution

Plant Based Cooking Creme was developed within a year’s time from extensive field research involving feedback from professional chefs, cooks, food-and-beverage directors and buyers, dieticians and others.
“We wanted to know what the biggest challenges were from foodservice operators throughout the country,” Tomlinson explained. “Time and time again, we heard the same struggle: How can I manage through the dramatic increase in dietary restrictions that we’re seeing? The situation was forcing operators to carry a lot more ingredients, and that can get very expensive.”
“We took this challenge head-on, ideating solutions from a cross-functional team at Rich’s that included Culinary, R&D and Sales,” she continued. “Once we developed the Plant Based Cooking Creme prototype, we kept taking it back to our foodservice contacts in the field until we got it right – that’s where ‘chef-inspired’ comes from.”
“The type of forward thinking that went into the Plant Based Cooking Creme has always been part of Rich’s heritage,” said Chef Brian Heidbrink, also a culinary manager at the company. “Our research and commitment to quality stand up because they’re based on listening to our customers, understanding their issues, being creative and testing the boundaries of what’s possible, and providing solutions that add value.”