Fermented Cream Suppliers & Prices in France — Market Overview 2026
Sub Product
Acidified Cream, Crème Fraîche, Sour Cream
HS Code
040390
Last Updated
2026-10-19
Key takeaways for search and sourcing teams
- 5 sampled export transactions for France are summarized.
- Latest reference year in this page dataset is 2024.
- Page data last updated on 2026-10-19.
Fermented Cream Export Supplier Intelligence, Price Trends, and Trade Flows in France
1 export partner companies are tracked for Fermented Cream in France. Use Supply Chain Intelligence company profiles and analytics to validate exporter coverage, partner quality, and route priorities.
Explore Fermented Cream export intelligence in France, including 5 sampled supplier transactions, monthly unit-price ranges, and partner-country trade flow patterns for HS Code 040390.
Scatter points are sampled from 100.0% of the full transaction dataset. Each point is a real transaction — click one to see its details and ask AI Chat whether it was a fair deal.
Sample Export Supplier Transaction Records for Fermented Cream in France
5 sampled Fermented Cream transactions in France include date, origin, and partner-country context to benchmark export prices and supplier trading patterns.
Fermented Cream sampled transaction unit prices by date in France: 2026-09-29: 7.11 USD / kg, 2026-09-15: 7.11 USD / kg, 2026-08-31: 7.11 USD / kg, 2026-08-19: 7.11 USD / kg, 2026-08-06: 6.82 USD / kg.
| Date | Reported Product | Unit Price | Exporter | Importer | |
|---|---|---|---|---|---|
| 2026-09-29 | [가공**** *** *** ********* ******* ******** | 7.11 USD / kg | (France) | (South Korea) | |
| 2026-09-15 | [가공**** *** *** ********* ******* ******** | 7.11 USD / kg | (France) | (South Korea) | |
| 2026-08-31 | [가공**** *** *** ********* ******* ******** | 7.11 USD / kg | (France) | (South Korea) | |
| 2026-08-19 | [가공**** *** *** ********* ******* ******** | 7.11 USD / kg | (France) | (South Korea) | |
| 2026-08-06 | Che*** ***** ******* ********** ******** * ********* **** *** ******* ******** ** ********* **** ***** **** **** ********** | 6.82 USD / kg | (France) | (Vietnam) |
These 5 rows are a sample — open Fermented Cream transactions in France on Tridge Eye
Each record shows the exporter, importer and unit price. Ask AI Chat whether the deal was fair, or turn the records into an AI Curation.
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Top Fermented Cream Export Suppliers and Companies in France
Review leading exporter profiles and benchmark them against 1 total export partner companies tracked for Fermented Cream in France. Use Supply Chain Intelligence company profiles and analytics to shortlist sourcing and export partners faster.
(France)
Latest Export Transaction: 2026-09-19
Employee Size: Over 1000 Employees
Sales Revenue: USD Over 1B
Industries: Beverage Manufacturing, Food Manufacturing, Food Services And Drinking Places
Value Chain Roles: Distribution / Wholesale, Food Manufacturing, Retail
See the full picture in Tridge Eye: full price and trade history · 725,009+ company profiles
France Export Partner Coverage
1 companies
Total export partner company count is a core signal of France export network depth for Fermented Cream.
Exporters and importers can open Supply Chain Intelligence company profiles and analytics to assess Fermented Cream partner concentration, capacity signals, and trade relevance in France.
Annual Export Value, Volume, and Supplier Market Size for Fermented Cream in France (HS Code 040390)
Analyze 2 years of Fermented Cream export volume and value in France to evaluate supplier market growth, seasonality, and trade volatility.
| Year | Volume | Value |
|---|---|---|
| 2023 | 361,010,169 | 806,193,153 USD |
| 2022 | 336,792,208 | 723,088,709 USD |
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Fermented Cream Import Buyer Intelligence and Price Signals in France: Buyers, Demand, and Trade Partners
Exporters and importers can use Supply Chain Intelligence company profiles and analytics to analyze Fermented Cream buyer demand, partner density, and downstream channels in France.
Annual Import Value, Volume, and Demand Size for Fermented Cream in France (HS Code 040390)
Track 2 years of Fermented Cream import volume and value in France to assess demand growth and market momentum.
| Year | Volume | Value |
|---|---|---|
| 2023 | 207,646,106 | 491,374,588 USD |
| 2022 | 202,266,537 | 566,048,000 USD |
Tridge Ark · Export Feasibility Check
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Classification
Product TypeProcessed Food
Product FormChilled
Industry PositionProcessed Dairy Product (Fermented Cream)
Market
Fermented cream in France is closely associated with regulated "crème fraîche" and "crème légère fraîche" products, where the use of the term "fraîche" is tied to pasteurisation (not sterilisation/UHT) and rapid packaging on the production site. In the French market, crème fraîche is produced from separated cream and, when cultured with selected lactic ferments, develops a thicker texture and mild acidity. The market is supplied by large private and cooperative dairy manufacturers that serve retail, foodservice, and export channels, with product quality highly dependent on refrigerated distribution and short use-by windows. Sustainability expectations around dairy carbon footprint reduction and nutrient (nitrate) pressures in key livestock regions create ongoing compliance and cost pressures for the wider dairy value chain.
Market RoleMajor domestic producer and consumer market (processed dairy) within an export-active national dairy sector
Domestic RoleMainstream culinary and foodservice ingredient sold as chilled "crème fraîche" and related cream products
Specification
Physical Attributes
- Texture variants: liquid/fluide versus thick/épaisse (thickening driven by fermentation for crème fraîche épaisse).
- Slightly acidic taste profile typical of cultured/fermented cream products.
Compositional Metrics
- Fat content is a key declared metric; French controls emphasize correct fat calculation on the dairy portion when allowed additions are used.
- For AOP Crème d’Isigny, packaging must indicate fat content per 100 g (product-specific PDO rules referenced by INAO).
Packaging
- Prepacked, closed and watertight containers required for cream products sold under the French cream decree framework.
- Chilled consumer packs (pots/tubs) and larger foodservice formats are used in the market.
Supply Chain
Value Chain
- Milk collection → cream separation (centrifugation) → pasteurisation (for "crème fraîche"-type products) → optional inoculation with lactic ferments for thick crème fraîche → maturation/fermentation → cooling → packaging → chilled distribution
Temperature
- Refrigerated storage and transport are critical; industry guidance notes storage temperature should remain below 6°C for crème fraîche and related fresh dairy products.
Shelf Life
- Short use-by windows and strict cold-chain discipline are central to compliance and quality; breaking cold-chain conditions increases safety and spoilage risk.
Freight IntensityMedium
Transport ModeLand
Risks
Animal Health HighA foot-and-mouth disease (FMD) outbreak affecting national or regional livestock status can trigger rapid third-country restrictions and disrupt international trade in animals and animal products, creating a severe market-access shock for French dairy exports.Continuously monitor WOAH disease status updates and destination-country import conditions; diversify export markets and keep contingency plans for inventory reallocation to EU/domestic channels.
Regulatory Compliance HighMisuse of the "crème fraîche" designation (e.g., UHT/sterilised cream presented as "fraîche", or non-compliance with pasteurisation/packaging timing conditions) and inaccurate fat-content declaration can prompt enforcement actions and product withdrawal risk in France.Map product/process to the French cream decree requirements; validate fat-content calculation rules when permitted additions are used; run label legal review before release.
Food Safety MediumChilled dairy is sensitive to cold-chain breaks; failure to respect use-by dates and storage temperatures increases spoilage and foodborne illness risk and can result in recalls and brand damage.Implement temperature monitoring across storage/transport, align shelf-life validation to real distribution conditions, and enforce strict reception checks at retail/foodservice depots.
Sustainability MediumRegional nitrate pollution constraints and broader climate targets can increase compliance costs and constrain upstream milk supply practices, with potential knock-on effects on cost structure for cream-based products.Engage suppliers in nutrient management and low-carbon programs; document environmental action plans for customer audits and public procurement requirements.
Logistics MediumEnergy and packaging cost pressures in the fresh dairy sector can increase total delivered cost and reduce resilience in refrigerated logistics, raising the risk of shortages or quality failures during disruptions.Contract refrigerated capacity with service-level temperature clauses; stress-test packaging and cold-chain performance under peak temperature and disruption scenarios.
Sustainability
- Dairy sector decarbonisation expectations: French interprofessional body CNIEL set a sector goal to reduce the carbon footprint of dairy products (17% between 2016 and 2025) and promotes on-farm and processing improvements.
- Nutrient (nitrate) pollution pressure in livestock-intensive regions (e.g., Brittany): regional authorities highlight Brittany as highly affected, with strengthened regulatory actions linked to nitrate-driven eutrophication/green algae concerns.
FAQ
What conditions must a cream meet in France to be sold as "crème fraîche"?In France, "crème fraîche" (or "crème légère fraîche") must not have undergone any heat treatment other than pasteurisation, and it must be packaged at the production site within 24 hours after production. Sterilised/UHT cream cannot be marketed as "crème fraîche" under the French cream decree framework.
How is thick "crème fraîche" typically made from liquid cream in France?Industry guidance describes that thick crème fraîche is obtained by inoculating cream with lactic ferments, which causes protein precipitation and thickening during maturation/fermentation, giving a thicker texture and a mildly acidic profile compared with non-fermented liquid cream.
Are any additions allowed in French cream products sold under the national cream decree?The French cream decree allows specific additions, including lactic ferments and (for certain products) sugar; it also allows limited stabilisers or milk proteins in the case of sterilised cream, while other additions are generally prohibited unless specifically authorised.
Sources
Other Fermented Cream Country Markets for Supplier, Export, and Price Comparison from France
Compare Fermented Cream supplier coverage, trade flows, and price benchmarks across countries related to France.
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