Everything bakers want

AB Mauri’s Chantilly whipped cream offers innovative solutions for bakers in Brazil and is creating new export opportunities for the business. 

In its domestic market of Brazil, where a tropical climate and a developing transport infrastructure can make carriage or storage of conventional cream difficult, non-dairy Chantilly offers great value as the ultra heat treated (UHT) range stays fresh for up to nine months.

State-of-the-art production

Chantilly is thriving in Brazil following AB Mauri’s investment in a state-of-the-art facility in São Paulo state, which began operating in April 2019. Before investing in the Pederneiras facility, AB Mauri had used a third-party manufacturer to make its vegetable-based cream.

The new purpose-built facility, with its cuttingedge process and product technology, is acting as a springboard for the business’s ambitions in non-dairy cream. In November 2019, it expanded beyond Chantilly’s artisanal and home baker market to launch a culinary cream for the foodservice industry.

This was followed in October 2020 with a syrup to keep cakes moist, again for artisanal and home bakers. This range expansion and the greater capacity, quality and profile the new factory allows, has helped AB Mauri to significantly grow sales of non-dairy cream in Brazil over the past year.

AB Mauri’s success also reflects its trusted reputation, built over almost 90 years in Brazil, and its strong distribution capabilities. It also points to the rise of a growing middle class and the increasing sophistication of the country’s foodservice industry. The business is now looking to use Brazil as a platform from which to export non-dairy cream to other parts of the Americas.