Juices, smoothies and fruit drinks
Premium plant-based juices and smoothies with real body.
Oleocreamᵀᵀᴹ adds the creamy mouthfeel that lifts a fruit or vegetable drink from refreshing to indulgent.
The challenge in premium juices and smoothies
The fruit and vegetable drinks category is splitting in two. Mass-market juice is competing on price and pulp content, while the premium HPP, cold-pressed and functional-smoothie end is competing on body, mouthfeel and indulgence. That premium tier struggles with the same problem at the formulation bench: water-based drinks feel thin once the novelty of the flavour fades. Adding dairy cream lifts mouthfeel but excludes plant-based shoppers, adds saturated fat, and shortens shelf life. Adding coconut cream brings a tropical aftertaste that fights the fruit. Adding starch or gum makes the drink feel slimy rather than rich. R&D teams in juices and smoothies need a way to put body into a drink that still drinks like a drink.
What sets us apart
Native oleosome structure
Sunflower oleosomes carry their own membrane, so the fat phase remains stable in the acidic, chilled environment of premium juices and smoothies.
Acidity-tolerant
Citrus, berry and vegetable bases lower the pH enough to help manage residual colour and flavour notes, making this an application-friendly category.
Low-dose effective
A Tech-level inclusion is usually enough to move the mouthfeel from thin to creamy, keeping the cost-in-use proportionate.
Sunflower seeds and water, nothing else
Oleocreamᵀᵀᴹ is made through a water-based extraction process, no solvents, no additives.
100% Oleocreamᵀᵀᴹ as the cream phase. Suited to creamy smoothie formats, fruit-and-oat blends, dessert-style drinks and "thickshake" propositions where a higher fat level is on-brand.
Pure, Blend or Tech
Which one fits your production process?
30–70% Oleocreamᵀᵀᴹ alongside another plant fat or a dairy-cream component in hybrid recipes. A practical option for dairy-hybrid smoothies and yoghurt drinks.
Under 20% Oleocreamᵀᵀᴹ.
The most common starting point in this category. A low-dose addition that lifts a premium juice or smoothie from "watery" to "full-bodied" without making it heavy.
Real cream-like body
in a plant-based drink
A fat-driven mouthfeel that starch, fibre and gum systems cannot reproduce.
Benefits
for premium drink
manufacturers
Rounds acidity in fruit and
vegetable bases
Softens the bite of citrus, berry and tomato bases without dulling the flavour.
Plant-based, allergen-friendly base
Made from sunflower seeds and water only.
Supports premium positioning
A clean, plant-based cream phase backs up a premium price point and a clean-label promise.
Compatible with HPP and
cold-chain processes.
Fits the high-pressure, chilled and short-shelf-life formats that dominate the premium tier.
What Oleocreamᵀᵀᴹ
does for juices & smoothies
Oleocreamᵀᵀᴹ adds a low-dose, plant-based cream phase to fruit and vegetable drinks. In a premium smoothie or juice, even a small inclusion lifts viscosity perception, rounds acidity, and creates the cream-like coating on the palate that consumers describe as "full-bodied". The natural acidity of most fruit and vegetable drinks helps manage colour and any residual flavour notes, making the juice and smoothie space a strong fit for Oleocreamᵀᵀᴹ.
Oleocreamᵀᵀᴹ vs coconut oil
and coconut cream in juices and smoothies
Coconut cream is sometimes added to plant-based smoothies for body. It introduces a tropical flavour that fights most fruit profiles, contributes saturated fat, and ties the product to a single, tropical supply chain. Oleocreamᵀᵀᴹ is the European, neutral-to-creamy, oleosome-based alternative to coconut for body in premium fruit and vegetable drinks. It lifts mouthfeel at lower dosages and lets the fruit lead the flavour rather than the fat.
Building a premium juice, smoothie or fruit drink?
Share your target format and process (HPP, fresh, ambient). We will propose a Tech, Blend or Pure starting point and a sample volume that fits your pilot.
By filling in the request form you can order a Smoothie application brief, order a sample or get in touch with our R&D team.
FAQ
Most projects in this category start at a Booster-level inclusion, under 20% of the fat phase. Creamier "thickshake" formats can carry higher levels.
Yes. Oleosomes are flexible oil droplets and their structure remains stable under HPP. As always, we recommend a process trial on a representative batch.
At Tech level, the impact on colour is minimal, especially in fruit and vegetable bases with their own pigment. We can support a colour assessment with your specific recipe.