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• Nov 30, 2016

  Cream Cheese: The Global Market (Winter 2016)

  Research & Data > Archived Research > Archived Research > Cream Cheese The Global Market (Winter 2016)

  This report documents the inherent product characteristics and the typical end-uses for natural cream cheese used within the foodservice, manufacturing and bakery industries, in 22 countries. It provides an in-depth look into industry and consumer trends, opportunities and challenges and ranks the i

• Fudge Icing

  Smooth and creamy fudge-flavored icing made with butter and SMP.

• U.S. Cream Cheese and Smoked Salmon Dip

  Cream cheese and sour cream add a creamy balance to the full flavored Smoked Salmon.

• Premium Reduced-Fat Cream of Mushroom Soup

  Reduced-fat premium cream of mushroom soup made with cream, SMP and WPC.

• Low-Fat Cream of Celery Soup

  Low-fat cream of celery soup made with cream, WPC and buttermilk powder.

• Fat-Free Sour Cream with WPI

  Fat-free sour cream made with milk and WPI

• U.S. Cream Cheese and Beet Sandwich with Avocado

  U.S. cream cheese helps makes this a vegetarian sandwich that can satisfy!

• U.S. Cream Cheese Chocolate Pecan Tart

  Rich and creamy, this pecan tart made with U.S. cream cheese also satisfies your chocolate urges.

• Cucumber, Crab and U.S. Cream Cheese Salad

  Texture and flavor contrasts in the cucumber and crab are brought harmoniously together by the richness of the U.S. cream cheese.

• Green Tea Yogurt Pudding with U.S. Cream Cheese

  This mousse makes a true dairy delight.