18th April, 2004 The advertisement was for aerosol whipped cream. But what were the two bottles of white stuff? View large

Dear Sir,

There was an advertisement for your Dairy Whip Whipped Cream in Good Taste magazine recently. It raised a question that I am hoping that you can help me with.

No, I am not curious about whether aerosol extrusion and expansion constitutes whipping, though it is a good question.

Nor am I concerned about the 'real cream fresh daily' claim; even rancid butterfat can trace its pedigree back to real cream, fresh daily.

Certainly I am intrigued by the term 'ultra-pasteurised' as this suggests a version of pasteurisation is involved rather than UHT and that it implies that the product is not commercially sterile. I'm sure that you didn't mean that.

I am amused that it is claimed to be 20% lower fat than 'regular thickened cream containing 35% fat' and thereby deftly implies that it is 20% fat instead of the actual 28% fat. It makes little difference to my diet, Mrs Newbery long ago stopped letting me lick it off her. What's the difference - 28% of nothing, 35% of nothing? Although the images of lashings of it is strangely appealing.

No, none of the above. My question is much more simple:

What is the white stuff in the bottles?

Yours whipped, not lashed,

J Cosmo Newbery.



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