NutritionDoc

Nondairy creamers are my pet peeve so let me explain why.

These are food science concoctions of hydrogentated oils, sugars, and additives, usually with casein. Casein is a milk protein, which might make you wonder why these products are called "nondairy", but that oxymoron is a consequence of FDA rule making. One way to view nondairy creamers is as nothing more than white, sweet, liquid margarines. The fat free varieties substitute milk solids for fat. The low carb versions replace sugars with artificial sweeteners. The chocolate, mocha, and berry flavors mask the taste of the other additives.

The ingredients are cheap and have a looooooooooooooooooong shelf life so food service companies love to use these products whenever they can get away with it.

They package the products to look exactly like milk shakes, yogurt smoothies, and soy milk drinks, but with a 1 tablespoon, 40 calorie serving size, just like the dry powder original. A 16oz bottle of Nestle's Chocolate Raspberry Coffee Mate will set you back 1280 calories. The equally oxymoronic "Fat free Half and Half" at least begins with real food. Non fat milk is its starting ingredient, but the rest are the usual sugars and additives. Despite the milk, my local stores shelve it with the nondairy creamers.

A quick browse of the Internet shows that practically every brand of dairy substitutes has passionate devotees who write enthusiastic testimonials about how much they love the products.Granted, taste is a personal matter. Personally, I do not like liquid margarines.