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Everyone knows the expression “cream rises to the top.” This is generally true, except for non-dairy creamer, in which case the hydrogenated soybean oil, corn syrup solids, and half dozen additives rise. When non-dairy creamer rises to the top, it forms a convenient viscous film closely resembling liquid polyvinyl and easy to skim off into white plastic tubettes for restaurant and food service use. Although derived from natural products, the ingredients in non-dairy creamer are not found in nature. This is no problem for the food chemists, who would have no livelihood without the creation of semi-food products. Apparently, artific