According to the Danish ingredients firm the new Grindsted WP 950 Emulsifier & Stabiliser System overcomes the challenges manufacturers face when producing vegetable whipping cream, with an authentic end-result and taste. Jens Moller, senior applications specialist at Danisco, said: "Via this new system, vegetable-based whipping creams are produced that taste more like dairy whipping cream than any other vegetable whipping creams before them." A major selling point when compared with butterfat-based dairy whipping cream that the Danisco's cream is generally stiffer, meaning that it is more effective for cake decoration as it will keep its shape and the cakes will last longer on the shelves. It also prevents syneresis, a problem caused by water leaking from the cream, hich can make cakes soggy. The final product is also significantly more stable at ambient temperatures than butterfat-based cream and maintains low viscosity - a factor Moller said makes storage and distribution easier. "The feedback from our customers has been very positive, with many remarking on how similar the cream tastes to dairy-based cream and how quickly it melts in the mouth," said Muller. "Vegetable-based whipping creams usually take a little longer to dissolve in the mouth." The product, launched this weekend in Europe, will also be rolled out in North and South America. Danisco has recently announced several other additions to its Grindsted range. These include a new stabilizer ingredient called IcePro SS, which was designed to allow ice cream manufacturers to cut the butterfat content of their products while still maintaining a creamy taste, mouthfeel and stability. Danisco said that use of the IcePro SS stabilizer also results in production cost reduction, through savings recovered from lower butterfat use. It has also been tackling hydrogenated and trans fat issues, notably w ith its Dimodan range intended to replace harmful fats in bakery products without compromising quality.