Land O'Lakes Foodservice Introduces Revolutionary Reduced Cream Base

St Paul, MN - Land O’Lakes Foodservice is now offering an innovative new creambased product for Foodservice Operators: LAND O LAKES Reduced Cream Base. Using patent-pending technology, LAND O LAKES Reduced Cream Base is highly resistant to burning or scorching, able to withstand multiple heat/chill cycles and has a long hold time without separation.

LAND O LAKES Reduced Cream Base has a longer shelf life than cream, with the added benefit of having fewer calories and less fat. This innovative new product is perfect for foods, from Alfredo sauce to lobster bisque, to spinach & artichoke dip, a patron favorite -- setting Land O’Lakes apart in providing back-of-house dairy solutions.

“This is a multi-purpose product that is going to make life easier and make production less expensive for many Operators,” said Mark Petchenik, Land O’Lakes Corporate Executive Chef. “It allows them to create a range of high-quality, made-to-order sauces and soups, while still cutting costs.”

Already reduced, Foodservice Operators can use 50 percent less LAND O LAKES Reduced Cream Base than heavy cream in soups, sauces and more to deliver the same rich flavor. Foodservice Operators use an average of six gallons of cream in a two-week period, making LAND O LAKES Reduced Cream Base an effective way to save on time and reduce waste.

For more information, visit www.landolakesfoodservice.com/rcb.