What Oleocreamᵀᵀᴹ
does for cream cheese
Oleocreamᵀᵀᴹ is a sunflower-oleosome cream system. Instead of an oil-in-water emulsion built with emulsifiers,
it preserves the plant's own oil bodies (oleosomes) inside a stable cream-like matrix. In a cream cheese formulation, it acts as the fat phase, delivering the smooth, coating, rich fatty mouthfeel that consumers read as "creamy".
It works as a partial replacement for coconut oil (Blend), as a creaminess lift on top of an existing fat system (Tech), or, where colour and flavour allow, as the sole fat source (Pure).
Rich creaminess and spreadability
Oleocreamᵀᵀᴹ adds the rich, coating mouthfeel that water-and-starch systems cannot deliver, so the product reads as indulgent rather than thin.
Benefits
for plant-based
cream cheese manufacturers
A shorter, cleaner label
Because the oleosome already exists as a stable natural oil body, fewer emulsifiers, stabilisers and starches are needed to hold the structure together.
Supply-chain de-risking
European sunflower seeds, sourced across multiple countries, reduce dependence on tropical fat imports and on single-origin weather events.
A better nutritional profile than tropical fats
Sunflower oleosomes are rich in unsaturated fats, so manufacturers can cut saturated fat versus a coconut-only base without losing fat perception.
Allergen-friendly
No dairy, no soy, no nuts, no gluten.
Sunflower is not considered an allergen under the major allergen frameworks.
What sets us apart
Native oleosome structure, not a rebuilt emulsion.
Each oleosome is a neutral lipid core inside a natural phospholipid-and-protein membrane. Preserving that structure is what produces the rich, fat-driven creaminess.
Water-based, patented extraction.
The process uses water rather than chemical solvents and is protected by patent. No solvents, no additives.
Proven in cream cheese applications
Oleocreamᵀᵀᴹ delivers the rich creaminess that plant-based cream cheese has been missing. Contact us to see how Oleocreamᵀᵀᴹ can bring that creaminess to your plant-based cream cheese.
Industrial supply route
EU production with an annual capacity of 1,000 MT, packed in 250 L and 1,000 L aseptic bag-in-box pallicons (CHEP), designed for industrial food manufacturers.
Cream cheese
Plant-based cream cheese with rich,spreadable creaminess.
Oleocreamᵀᵀᴹ gives plant-based and hybrid cream cheese the fat phase it has been missing:
rich, spreadable, clean-label and made from European sunflower seeds.
The challenge in plant-based cream cheese
Plant-based cream cheese is one of the hardest categories in the dairy-alternative aisle. Consumers compare every spoonful to a benchmark they have grown up with, so any drop in creaminess, firmness or melt behaviour is felt instantly. Most current formulations lean on coconut oil for fat, on starches and hydrocolloids for body, and on proteins for structure. The result is often a product that spreads thinly, separates on the bagel, carries a tropical aftertaste, and reads long on the ingredient list. R&D teams reformulating plant-based cream cheese are looking for a fat phase that behaves like dairy cream without the saturated profile of coconut, without palm, and without lengthening the label. That is the problem Oleocreamᵀᵀᴹ is built for.
100% Oleocreamᵀᵀᴹ as the fat phase. Maximum plant-based creaminess from a single ingredient. In cream cheese, Pure is colour-sensitive today and best suited to flavoured or coloured variants (herb, smoked, beetroot, chocolate).
Pure, Blend or Tech
Which one fits your production process?
30–70% Oleocreamᵀᵀᴹ alongside a second plant-based fat, usually coconut. The most commercially mature option for cream cheese: measurably lifts creaminess and reduces saturated fat.
Under 20% Oleocreamᵀᵀᴹ.
A low-dose addition to an existing fat system. The fastest reformulation route for manufacturers who want to improve creaminess, mouthfeel, and body on a current SKU without rebuilding the formulation. At inclusion below 20%, Oleocreamᵀᵀᴹ contributes to creaminess, mouthfeel, and texture richness.
Oleocreamᵀᵀᴹ vs coconut oil
in plant-based cream cheese
Coconut oil is the default fat in most plant-based cream cheese on the shelf today. It is cheap, widely available, and structurally familiar. It is also tropical, high in saturated fat, carries a coconut note, and increasingly under sustainability scrutiny. Oleocreamᵀᵀᴹ is the European, unsaturated, oleosome-based alternative to coconut oil for cream cheese applications. Used in Hybrid format, it lets manufacturers keep the structure benefits of coconut while shifting the nutritional and sourcing story toward sunflower.
Reformulating plant-based or hybrid cream cheese?
Send us your current spec and target sensory profile.
We will come back with a Blend or Tech starting point, an indicative dosage, and a 250 L pilot pathway.
By filling in the request form you can order a cream cheese application brief, order a sample or get in touch with our R&D team.
FAQ
In flavoured or coloured variants, yes. In neutral white cream cheese, a Hybrid formulation usually performs better on whiteness and flavour while still delivering the creaminess gain.
It is made from sunflower seeds and water only. No dairy, soy, nut, gluten, or palm. Customers should validate against their own market's allergen rules.
Yes. Oleocreamᵀᵀᴹ is produced in the EU with an annual capacity of 1,000 MT and supplied in 250 L and 1,000 L aseptic bag-in-box pallicons (CHEP). Talk to us about volumes and lead times.