4/4/2023 0 Comments Philadelphia cream cheesePhiladelphia has cultivated the same brand loyalty across the world, primarily in countries that love cheesecake as much as us. She works in an Italian restaurant, but when customers order cheesecake, she doesn’t turn to ricotta or mascarpone-she uses Philadelphia.Īmerican bakers aren’t the only lovers of soft, spreadable cheese. Jessica Craig, pastry chef at L’Artusi in New York, says she uses Philadelphia more than any other brand because it is “the same texture every single time,” which is important in a fast-paced, high-volume kitchen environment. She’s heard of bakers using it to make puff pastry. In addition to using it for cheesecakes, she has also tried it in macaron fillings and in cookies. “It mimics the consistency of butter in a lot of ways,” she says. Scaff-Mariani points to the high silkiness and low moisture content of Philadelphia relative to other brands. “I love how it whips up so creamy and smooth,” she says, “but also adds such wonderful heft and density. Saffitz says she can’t count how many times she has whipped Philadelphia cream cheese into birthday cake frosting or baked it into a cheesecake. Philly cream cheese is what makes the frosting on Basically’s sheet cake easy to swoosh into pretty waves. According to a spokeswoman for the company, it currently occupies 68 percent market share in the U.S. “They felt good about it regardless of quality.” Philadelphia became the most trusted cream cheese, even as others entered the market. “People liked the recognizable brand names,” Parks says. In an April 1909 article in the Perry Daily Chief, cookbook author Emma Telford extols the benefits of using cream cheese in cheesecake: “As formerly made, there was a tedious separation of curds and whey, but the housewife of today eliminates that by taking a Neufchâtel or cream cheese as the foundation.” Countless cookbooks that followed called for bricks of Philadelphia cream cheese in baking but also for savory dips, spreads, and stuffings. Women’s magazines framed Philadelphia cream cheese as a fancy ingredient for entertaining. In 1937, Philadelphia was publishing ads that included a recipe for "Philadelphia cake," a vanilla-flavored confection that called for five and a half packages of Philadelphia cream cheese in the batter. During the 1900s, recipes were beginning to be distributed through magazines, newspapers, and advertisements. Philadelphia Plant-Based spread not only provides a solution that mirrors the taste and texture of our iconic Philadelphia brand, but it also reinforces Kraft Heinz’s bet to bring plant-based offerings to the masses.The second stroke of genius on Philadelphia’s part was marketing to home bakers. “As the brand that has set the cream cheese standard for 150 years, we realized the current options weren’t meeting consumer expectations and there was no trusted leader. “The influx of flexitarian consumers has driven growth within the plant-based market, which is now more than 20x the size of the vegan population,” said Robert Scott, president of Research & Development at Kraft Heinz. With this new offering, the brand hopes to delight the 52% of consumers who want to add more plant-based foods to their diets, according to parent The Kraf Heinz Co. A recipe more than two years in the making, Philadelphia Plant-Based spread marks the first time a mainstream cream cheese brand is entering the plant-based market with a recipe that mirrors the taste and creamy texture of the iconic Philadelphia brand. Philadelphia introduced a plant-based spread.
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