Mastering Lower-Fat Whipped Cream

Creating exceptional whipped cream with reduced fat content isn't just about removing ingredients – it's about understanding what makes whipped cream delicious and finding smarter ways to deliver that same experience.

Our global customer needed a solution that preserved creamy consistency, stability and appealing e mouthfeel while aligning with clean-label standards. Health conscious consumers increasingly look for  reduced-fat products formulated with familiar ingredients, without sacrificing taste or texture. 

Science

We approached this reformulation challenge with the differentiated expertise that comes from over 165 years of ingredient innovation and application. Our customer's original formulation, with 30-35%* fat, delivered excellent creamy texture and stability. But we saw an opportunity to innovate with a cleaner, more health-conscious alternative.

Our new whipped cream formulation with 20%* fat, delivers the same indulgent experience with significantly reduced fat content.  Through rheological studies, sensory testing, and application trials, we ensured the final solution delivered on both technical performance and consumer expectations.

Our solution ensured:

• Robust foam stability over time
• Freeze-thaw resilience for extended usability
• Preserved taste, texture, and overall sensory appeal
• Cost-effective, clean label formulation aligned with consumer expectations

Process snapshot

Partnering for performance and healthy indulgence

• Collaborative Development –we worked closely with  our customer to understand their desired sensory profile and operational constraints, ensuring the final product aligned with both consumer expectations and manufacturing realities.

Process Efficiency

• Minimal process changes were required, enabling seamless integration into existing production lines — a critical factor for our customer’s operational success

Science-Driven Validation

• Rheological analysis, sensory testing, and application trials confirmed the product’s performance across shelf life, freeze-thaw cycles, and consumer sensory benchmarks for elevated eating experience.

Solutions

To meet the sensory and nutritional demands of a whipped cream with a reformulated fat content, we selected a tailored combination of our starches and hydrocolloid systems:

• CLARIA® Functional Clean Label Starches –Starches that label simply and that optimise viscosity and stability, maintaining a creamy texture while supporting fat reduction mitigate shrinkage and enhance freeze thaw stability.
• GENULACTA® Carrageenan – Ingredients specifically chosen for their ability to enhance aeration and short whipping time, improve foam stability, and provide excellent mouthfeel and firmness in reduced-fat formulations.

Together, these solutions enabled a whipped cream formulation that supports indulgent taste, superior foam stability over time, and lower-fat reformulation.

Results

The result was a cost-effective, process-friendly formulation that met the needs of manufacturers and consumers alike. Key benefits included:

• Enhanced foam stability and superior firmness over time
• Smooth texture and stable creamy mouthfeel across shelf-life and after freeze-thaw
• Significant fat reduction while maintaining indulgence and without losing key sensory attributes
• Non-GMO

The solution aligned with consumer priorities for taste and health; while helping brands launch differentiated, better-for-you whipped cream with strong repurchase potential.

Society

This reflects a significant shift towards healthier eating habits, with consumers increasingly seeking out lower-fat and lower-calorie dessert options. This trend is driven by growing awareness of the health risks associated with high-fat diets, such as obesity and heart disease. Brands benefit from innovation and clear nutritional differentiation, while consumers enjoy whipped cream with reduced fat content, without compromising on taste or texture. This reflects a future where clean label and indulgence seamlessly coexist, enabling healthier choices that still feel like a genuine treat.

Consumer insight

• 34% of consumers agree they feel guilty after eating/drinking unhealthy food/drinks2
• More than 1 in 4 consumers look to clean label products as a primary route to health2
• 81% of dessert eaters think a dessert can be both healthy and indulgent2

References

1. Mintel. Ice Cream UK. 2022
2. MINTEL: Patent insights: fat reduction in food products. A year of innovation in desserts and toppings, 2023

*This communication is made available for information purposes only and Tate & Lyle accepts no legal liability for their accuracy or completeness. Customers should obtain their own advice with regard to the legal and regulatory aspects of our food ingredients and their usage in the customer’s own products to determine suitability for their particular purposes, product claims, labelling strategies or specific applications in any particular jurisdiction.