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Crème fraîche

Crème fraîche is a type of cultured cream that originates from France. It is a thick, tangy, and slightly sour cream that is made by adding bacterial cultures to heavy cream and allowing it to ferment. The bacteria in the culture convert the lactose in the cream to lactic acid, which thickens and sours the cream.

Crème fraîche has a high-fat content of around 30% to 40%, making it richer and creamier than regular sour cream. It is commonly used as a topping for desserts, fruit, and baked goods, as well as a flavoring agent for savory dishes such as soups, sauces, and stews. It can also be used as a substitute for sour cream or whipped cream in many recipes.

Crème fraîche is typically sold in small containers in grocery stores and specialty food stores, and it can also be made at home using heavy cream and a starter culture of either buttermilk or sour cream. Homemade crème fraîche has a slightly milder flavor than store-bought varieties, and it may be thinner or thicker depending on the amount of fermentation time and the fat content of the cream used.

The market scope for crème fraîche is relatively niche, as it is a specialty product that is not as widely used as other types of cream. However, crème fraîche has gained popularity in recent years, particularly in high-end restaurants and among foodies who appreciate its tangy, rich flavor and versatility in both sweet and savory dishes.

The global market for crème fraîche is expected to grow modestly in the coming years, driven by increasing consumer interest in gourmet and artisanal foods, as well as the rising popularity of French cuisine in many parts of the world. Additionally, as consumers continue to seek out natural and organic foods, crème fraîche's status as a cultured, minimally processed product may also contribute to its growing appeal.

Some of the key players in the crème fraîche market include dairy companies such as Vermont Creamery, Isigny Sainte-Mère, and Roddas, as well as specialty food distributors such as Gourmet Foods International and Chef's Warehouse. These companies offer a range of crème fraîche products to food service and retail customers, and they may also provide other specialty dairy products such as butter, cheese, and yogurt.

Some of the key players in the crème fraîche market include:

1. Vermont Creamery

2. Isigny Sainte-Mère

3. Roddas

4. Gourmet Foods International

Crème fraîche is typically made by adding a culture of lactic acid bacteria to heavy cream and allowing it to ferment at a slightly elevated temperature for several hours. The bacteria convert lactose in the cream to lactic acid, which gives the crème fraîche its tangy flavor and thick texture.

Commercial production of crème fraîche follows this basic process but on a larger scale. The cream is typically sourced from local or regional dairy farms and pasteurized to eliminate harmful bacteria. The cream is then cooled and inoculated with a starter culture of lactic acid bacteria, which can include strains of Streptococcus lactis, Lactococcus lactis, and Leuconostoc mesenteroides, among others.

The inoculated cream is then held at a specific temperature (usually around 72-77°F or 22-25°C) for several hours, allowing the bacteria to ferment and thicken the cream. The fermentation time can vary depending on the desired flavor and texture of the crème fraîche, but it typically takes anywhere from 12-24 hours.

After fermentation, the crème fraîche is cooled and packaged for distribution. Some commercial producers may add additional ingredients, such as stabilizers or thickeners, to their crème fraîche to improve its texture and shelf life.

The production of crème fraîche can vary depending on the specific company and region. However, the basic process involves pasteurizing the cream, adding a starter culture of lactic acid bacteria, fermenting the cream, and then packaging it for distribution.