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General Discussion 12

The Decline and Fall of... Heavy Cream?

MikeG | Apr 13, 201507:16 AM

Even if I don't like it, I get that manufacturers use thickeners and stablizers as cheaper alternatives to more expensive ingredients, but now things are to the point where it's hard to find even plain old heavy cream without them (including organic brands), and I just don't understand that.

After all, "heavy cream" has a national-level legal definition and can't contain less than 36% milkfat and still be called "heavy cream" at all. So to maintain profits, they could raise the price or make the container smaller, but they couldn't dilute it and make up the difference with thickeners. So why add them at all?

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