Solein Cream: Pure creaminess without cows or crops

Why use Solein Cream instead of dairy or plant-based creams? 

• Protein, delivered cleanly.
  Roughly triple the protein of heavy cream; Solein naturally brings iron and vitamin B12. 
• Built-in functionality.
  Emulsifies, reduces and sets without gums or modified starches.  
• Short ingredient list.
  Water + Solein + oil. 
• Performs hot and cold.
  Doesn’t curdle; sets cleanly when cooled; cooks like culinary cream. 
• Dietary versatility.
  Fully lactose- and dairy-free, animal-free and gluten-free; fits many formulation briefs with no major allergens.  
• Steady supply.
  Solein production is decoupled from growing crops and seasons, supporting consistent quality and price stability.

“Changing minds is part of the job,” Manninen admits. “But it’s not about winning arguments. It’s about creating an experience.” 

Applications from creamy frappé to indulgent cheesecake 

Solein Cream is suitable for a variety of different uses from packed products to home kitchens and food service. The vivid yellow colour can be the hero, or it can vanish into foods and products. Manninen gives some examples:  

Sauces and savoury. Works in soups, lasagne white sauce and oven bakes, as well as a pasta sauce.  

Coffee and “creamer” drinks. A 50–50 blend of espresso and Solein Cream yields a rich iced coffee. “It’s fully animal-free, but richer than most dairy versions I’ve had.” Lower the fat and it becomes a smooth protein drink (about 2% final fat keeps flavours balanced). 

Ice cream with just a couple of ingredients. “Sugar-free ice creams have been my obsession,” he admits. “I finally cracked a base that’s creamy and stupidly easy. Just mix and freeze.” 

Fresh cream cheese and baked goods. Culture the Solein Cream and it turns into a spreadable cheese that bakes beautifully in cheesecakes and savoury pies. In cakes and quick breads, it adds moisture and structure without dairy. 

Yoghurt-style products. His current favourite is the Solein yoghurt in the Nordic sea-buckthorn flavour. The fruit’s acidity gently tightens the cream into a spoonable texture, without the aftertaste of plant-based ingredients like oat or soy.  

How it stacks up: labels, taste and reliability 

Labels 

Plant-based creams often rely on long lists of stabilisers, emulsifiers, gums and modified starches to hold together and survive heat. Solein enables the cream to stay stable with just water, Solein and oil. “If you read the label on many plant-based creams, there’s a lot going on to imitate what milk fat and proteins do. We don’t need that with Solein,” says Manninen. 

Taste 

It doesn’t have the off-notes you usually get with plant-based proteins. For example, the Nordic superfood oat often comes with a porridge-like note in oat-based creams and coffee creamers.  

Reliability 

Solein production is decoupled from land use, harvest cycles, climate and the weather. It supports steady supply, consistent quality, and steady pricing. For food companies, that means more predictability and less volatility. 

Mild and free 

Cream’s job in food is to make other flavours bloom. Solein Cream behaves the same way, with a rounded, slightly umami undertone that flatters for example coffee, chocolate and roasted notes. “Nine out of ten people are surprised by how familiar it tastes,” says Manninen. “They expect compromise and get cream.”  

It’s that good 

Solein Cream is game-changing: a way to get the same outcomes with fewer moving parts and without downsides. A completely new ingredient, Solein is here to revolutionize the food industry, and to become the new staple in both packed products as well as kitchens big and small all over the world. The possibilities are virtually limitless.