The refrigerated creme will come in four flavors: original, savory garlic, Santa Fe, and Italian herb and is designed to be used as a sauce for sautéing and pan-frying. A similar version is already available in Australian markets, where's it's being touted as having 60 percent less fat than regular cream.
Sounds like an interesting concept, but what's the point? Don't we already use cream cheese in everything from pasta to dips to cheesecake? Between cream cheese, neufchâtel, whipped cream, and sour cream, it seems to me the bases are all covered. What do you think of the concept? Would you buy it?