Sour cream, kefir and yoghurt

Sour cream: High-temperature heat-treated and homogenized cultured cream products. They combine the nourishing properties of higher-fat products with the favourable dietary characteristics of cultured dairy products. In addition to being easy to digest, our cultured cream products are characterized by excellent flavour and texture. For consumers following a reduced-fat diet, we recommend semi-fat sour cream with 12% fat content.

Kefir and yoghurt: Made from high-quality pasteurized milk, with a pleasantly tangy flavour, characteristic texture and high vitamin B content. The product contains live cultures that produce gas, therefore slight swelling of the lid is not considered a quality defect.