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Shopping – simple rule:
When you buy products low-processed without additions, you avoid eating such substances as glucose-fructose syrup, artificial flavours, carrageenan, stabilizers, thickeners, palm oil, preservatives.
Crème fraîche is a soured cream containing 10–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture. The name “crème fraîche” is French, but similar soured creams are found in much of northern Europe.
European labeling regulation disallows any ingredients other than cream and bacterial culture.
Crème fraîche is produced by adding a starter culture to heavy cream, and allowing it to stand at appropriate temperature until thick. The culture is made up of a mix of bacteria including but not limited to Lactococcus species L. cremoris, L. lactis, and L. lactis biovar diacetylactis. This is what gives it the taste that distinguishes it from similar dairy products like sour cream.
Source: inter alia WikipediaAdd to Favourites