FLORA whips into cream category with its plant-based option

In Australia, Upfield is entering into a new area by extending its FLORA brand into the retail cream category.

More commonly known for its range of spreads, the brand’s thickened plant cream is designed to pour, whip and cook just like dairy cream.

Currently, most of the plant-based creams on the market use coconut and oat as their base, imparting an underlying flavour to dishes.

Made from lentils, the FLORA thickened plant cream is said to have a clean, neutral taste, and is 100% plant-based, palm oil free and vegan.

Head of Marketing at Upfield Anita Hancock explained that the introduction of Flora into the plant-based cream category was the first step in the brand’s roadmap towards becoming 100% plant-based.

“For FLORA, we recognised a real gap in the cream category with no current plant-based alternative for those who enjoy creamy sweet and savoury dishes without compromising on taste or performance.”

With over 25 years of experience in the hospitality and food service industry, including restaurants in Australia, Upfield Chef Wesley Valenton has trialled the thickened plant cream. He said he was surprised by how similar it was to a dairy cream, “with the added benefit that it doesn’t split or curdle under high heat, acid or alcohol applications”.

“It’s smooth and thick, suiting every dish — from soups and pastas, to all types of desserts like a velvety chocolate tart or even as a base for a dairy-free ice-cream — all without an underlying coconut taste,” Valenton said.

Images: Supplied