this post was submitted on 22 Feb 2025
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I discovered creamer recently, I honestly don't get it. It tastes awful and why not use actual cream or milk in coffee than this thing ?
Creamer is shelf stable.
So is milk powder and sugar.
Remaking cream from milk powder isn't much better than creamer.
Well, there are over 5 billion lactose intolerant people out there. Coffee creamers do typically include a very small amount of milk derivative, but it's not enough to make a difference if you don't have a dairy allergy.
Five billion? So the majority of people are lactose intolerant?
Yes. 60-70% are the estimate ranges I've seen.
Wow, I didn't think it was that widespread.
It tends to be geographic, so if you live in a region that's able to deal with lactose, you'd have the impression lactose intolerance isn't super common. But entire regions are lactose intolerant, like Southeast Asia (including China) and about half of India.
Basically anytime you see dairy as rare or non-existent in a region's traditional cuisine, that's why.
Almost all adults develop some level of lactose intolerance as they age.
Sugar addiction and convenience culture AKA laziness.
I think a good approach is to only use it as a light sweetener, I only pour about 5g-10g of creamer into my lattes. Coffee mate's Hazelnut creamer is the only flavour I tolerate, the rest taste too synthetic.
I use plain creamer and it sweetens it up a bit but the bigger thing to me is it thickens it up ever so slightly giving it a much better mouth feel.