이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 150개와 수입업체 170개가 색인되어 있습니다.
591건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-04-16.
크렘 카라멜에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 591건을 분석하고, 월간 단가 벤치마크로 크렘 카라멜의 수출 경쟁력과 소싱 리스크를 추적하세요.
크렘 카라멜 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
크렘 카라멜의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
크렘 카라멜의 YoY 변동 상위 국가는 벨기에 (+805.5%), 아랍에미리트 (+310.6%), 러시아 (+135.1%)입니다.
크렘 카라멜 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 크렘 카라멜 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 크렘 카라멜 거래 단가가 있는 국가는 싱가포르 (161.17 USD / kg), 인도네시아 (45.66 USD / kg), 코스타리카 (20.83 USD / kg), 이탈리아 (15.66 USD / kg), 일본 (7.29 USD / kg), 외 9개국입니다.
크렘 카라멜의 원산지-도착지 무역 흐름을 금액, 물량, 점유율 기준으로 분석해 수요 측 소싱 채널을 모니터링하세요.
Classification
Product TypeProcessed Food
Product FormPackaged (Chilled or Shelf-stable)
Industry PositionConsumer Packaged Food (Dessert)
Market
Crème caramel (also called flan) is a custard dessert baked in a dish coated with caramelized sugar that becomes a sauce when the custard is unmolded. In global commerce it is most commonly sold as a ready-to-eat dessert, often in single-serve cups, and is manufactured broadly across regions with established dairy processing and retail distribution. Because it is milk- and egg-based and frequently consumed without further cooking, global market access is strongly shaped by food hygiene expectations (including HACCP-based controls) and additive compliance frameworks referenced in cross-border trade. The most trade-relevant dynamics tend to be cold-chain and shelf-life management for chilled formats, and stringent microbiological control expectations for ready-to-eat dairy foods.
Market GrowthNot Mentioned
Specification
Physical Attributes
Smooth, thick baked custard served with a caramel sauce
Caramelized sugar coating forms a sauce when unmolded
Compositional Metrics
Custard structure is achieved by heat-driven coagulation of egg proteins in a milk-and-egg mixture
Packaging
Single-serve cups (often with an integrated caramel layer/sachet) and multipacks for retail
Foodservice packs (larger formats) for catering and dessert assembly
ProcessingHeat treatment and hygienic handling are central controls for milk-based desserts intended for ready-to-eat consumptionAdditive use (where applied for texture/stability) is typically managed against Codex-aligned permitted-use conditions
Supply Chain
Value Chain
Ingredient procurement (milk/cream, eggs/egg products, sugar) -> blending/mixing -> thermal processing -> caramel dosing -> cup filling/sealing -> cooling -> chilled distribution (or ambient distribution for commercially sterile shelf-stable variants)
Temperature
Ready-to-eat dairy foods rely on strict time-temperature control through processing, storage, and distribution to limit pathogen growth risk and protect quality
Risks
Food Safety HighReady-to-eat dairy products can be implicated in foodborne listeriosis outbreaks; Listeria monocytogenes can persist in processing environments and can contaminate foods that are consumed without further cooking, making microbiological control and cold-chain discipline a critical trade and brand-risk issue.Use validated heat treatment and hygienic design; implement environmental monitoring for Listeria spp.; enforce strict sanitation and segregation; apply shelf-life validation and temperature control through distribution; ensure consumer-facing storage instructions are accurate.
Allergen Management MediumCrème caramel is typically made with milk and eggs, creating allergen labeling and cross-contact risks in multi-product facilities that can trigger recalls and import detentions.Implement allergen risk assessments, dedicated changeover/cleaning validation, label verification controls, and supplier assurance for composite ingredients.
Sustainability MediumDairy-associated greenhouse gas footprint and increasing regulation/consumer pressure on single-use plastics can affect market access expectations and packaging choices for cup-based desserts.Quantify and reduce dairy and energy footprints (efficiency, renewable energy, sourcing programs) and redesign packaging for recyclability/reuse where feasible; track evolving packaging regulations in key markets.
Sustainability
Dairy supply-chain greenhouse gas emissions (including on-farm emissions and post-farm processing/packaging) are a recurring footprint focus for dairy-based desserts
Single-serve packaging waste and policy pressure on single-use plastics can affect cup-based dessert formats
Labor & Social
Higher health impact of listeriosis for vulnerable consumers (e.g., pregnant people, elderly, immunocompromised) increases scrutiny of ready-to-eat dairy food safety management
Clear allergen communication and cross-contact control are important because crème caramel is typically milk- and egg-based
FAQ
What is crème caramel (flan)?Crème caramel (also called flan) is a baked custard dessert made in a dish coated with caramelized sugar; when it is unmolded, the caramel becomes a sauce over the custard.
What is the most critical food safety risk for crème caramel in global trade?Because it is commonly a ready-to-eat dairy-based dessert, the most critical risk is control of Listeria monocytogenes, which is associated with severe foodborne illness and has been linked to outbreaks involving ready-to-eat foods including dairy products.
Which allergens are most relevant for crème caramel?Milk and eggs are the most relevant allergens because custard is typically made from eggs and milk (often with sugar and flavorings).