Understanding What are the ingredients in Land of Lakes half-and-half?

November 11, 2025 •

4 min read

Half-and-half is a dairy product composed of a mixture of whole milk and cream, with a fat content between 10.5% and 18%, according to the FDA. For those watching their nutrition, understanding exactly what are the ingredients in Land of Lakes half-and-half? is crucial, as the formulation varies depending on the product type you purchase.

Quick Summary

The specific ingredients in Land O Lakes half-and-half depend on whether it's the refrigerated traditional carton or the shelf-stable mini-moos single-serve cups. The traditional version has a very simple dairy-based ingredient list, while the UHT-processed single-serve cups include added stabilizers and emulsifiers to achieve their long shelf life without refrigeration.

Key Points

Traditional vs. UHT: Land O Lakes has two main types of half-and-half with different ingredients: refrigerated Traditional and shelf-stable Mini Moo's.
Traditional Ingredients: The refrigerated version is primarily just milk and cream, though some contain minor stabilizers to prevent curdling.
Mini Moo's Ingredients: The UHT-processed Mini Moo's singles contain added stabilizers like sodium citrate, DATEM, tetrasodium pyrophosphate, and carrageenan for shelf life.
Stabilizer Function: The added ingredients in the UHT product, such as DATEM and carrageenan, serve to emulsify, thicken, and stabilize the half-and-half for long-term storage.
Nutritional Profile: Despite ingredient differences, the core fat content and calories per serving are comparable, though the UHT version is more processed due to additives.
Processing Method: Traditional half-and-half is pasteurized, while Mini Moo's undergo Ultra-High Temperature (UHT) processing to extend their shelf life.
Allergen Info: Always check the label, as the UHT product may be manufactured in a facility that processes other allergens like tree nuts and soy.

Land O Lakes Half-and-Half: Traditional vs. UHT

When you ask "what are the ingredients in Land of Lakes half-and-half," the answer depends on which specific product you're holding. The company produces a standard, refrigerated carton as well as shelf-stable Mini Moo's single-serving cups, and their ingredient lists are notably different. This variation exists due to the processing methods used to achieve different shelf lives and storage requirements for each product.

The Simple Purity of Traditional Half-and-Half

The standard, refrigerated carton of Land O Lakes Traditional Half & Half contains a very simple and clean ingredient list. Its simplicity is a key selling point for many consumers who prefer a product with minimal additives.

Milk: The main liquid component, providing the thinner base and body of the mixture.
Cream: The component that contributes richness and a higher fat content, defining the product as 'half-and-half'.

Some formulations of the traditional half-and-half also contain less than 0.5% of sodium citrate and disodium phosphate. These are added to prevent the cream from separating when added to hot liquids, such as coffee, ensuring a smooth, consistent texture. The Traditional half-and-half is a classic dairy product, pasteurized and requiring constant refrigeration.

The Additives in Mini Moo's (UHT-Processed)

Land O Lakes Mini Moo's are shelf-stable and do not require refrigeration until opened. This extended shelf life is achieved through Ultra-High Temperature (UHT) processing and the addition of several stabilizers and emulsifiers. The ingredients in these single-serve cups, as listed on Amazon, are:

Milk: The foundation of the product.
Cream: For richness and fat content.
Sodium Citrate: An acidity regulator that prevents the dairy from curdling when added to hot coffee.
DATEM (Diacetyltartaric and fatty acid esters of glycerol): An emulsifier that helps keep the fat evenly distributed and the product smooth.
Tetrasodium Pyrophosphate: A stabilizer and emulsifier that prevents ingredients from separating over time.
Carrageenan: A thickening agent derived from seaweed that gives the half-and-half its creamy texture.

The presence of these additives in the shelf-stable product is a nutritional consideration for some, as it represents a more processed food item compared to the simple, refrigerated version.

Half-and-Half Comparison: Traditional vs. Mini Moo's


Feature	Traditional Half & Half	Mini Moo's (UHT) Half & Half
Primary Ingredients	Milk, Cream	Milk, Cream, Sodium Citrate, DATEM, Tetrasodium Pyrophosphate, Carrageenan
Processing	Standard Pasteurization	Ultra-High Temperature (UHT) Processing
Shelf Life	Requires refrigeration, expires relatively quickly	Shelf-stable for months until opened
Emulsifiers/Stabilizers	Minimal (optional sodium citrate, disodium phosphate)	Contains several (Sodium Citrate, DATEM, Tetrasodium Pyrophosphate, Carrageenan)
Ideal Use	Daily use in coffee, sauces, soups	Convenient for travel, office, or limited refrigeration
Nutrition Consideration	A simpler, less processed dairy option	Contains additives for shelf stability

Nutritional Perspective and Dietary Considerations

From a nutritional standpoint, the key difference lies in the additives and the processing. While the UHT process and additives make the Mini Moo's incredibly convenient, some individuals on a diet focused on whole, unprocessed foods may prefer the traditional carton. The fat content for both, however, is standardized by law, meaning the core caloric and fat profile is comparable per serving. Half-and-half has a fat content lower than heavy cream, making it a popular option for adding creaminess without excessive richness.

For those with dietary restrictions or sensitivities, it is also important to note that the UHT Mini Moo's product may be produced in a facility that also processes tree nuts and soy. Always check the packaging for the most current allergen information.

Which Option is Right for Your Nutrition Plan?

Choosing between the two products depends on your priorities. For those who prioritize convenience and need a shelf-stable option for travel or office use, the Mini Moo's are a practical choice. For daily home use, and for those who prefer to minimize their intake of stabilizers and processed ingredients, the traditional carton is the better fit. Both products provide real milk and cream, but with different levels of processing and additives, giving consumers a clear choice based on their dietary preferences.

U.S. Food and Drug Administration (FDA) Website: Food Ingredients and Packaging* (Note: This is a general FDA link, as the specific regulation requires searching CFR, and a general link is more authoritative for the average user).

Conclusion: Choosing Your Creaminess

The ingredients in Land O Lakes half-and-half depend entirely on the specific product format. The traditional refrigerated half-gallon is a straightforward combination of milk and cream, possibly with minor stabilizers. The shelf-stable Mini Moo's, on the other hand, require additional emulsifiers and stabilizers to preserve their texture and shelf life at room temperature. Ultimately, the best choice is a personal one, balancing convenience with ingredient preferences on your nutritional journey.

Frequently Asked Questions

The main difference is processing and ingredients. The refrigerated version is standard pasteurized milk and cream. The UHT (Ultra-High Temperature) version, like the Mini Moo's, is heated to a higher temperature for longer shelf life and contains added stabilizers and emulsifiers.

The extra ingredients, such as sodium citrate and carrageenan, are added to the Mini Moo's single-serve cups to stabilize the product, prevent separation, and maintain a creamy texture over a longer, unrefrigerated shelf life.

Yes, the traditional refrigerated version of Land O Lakes half-and-half is considered less processed. It generally contains only milk and cream, relying on pasteurization and refrigeration for preservation, unlike the UHT-processed Mini Moo's with their additional stabilizers.

For many recipes like sauces and soups, you can substitute half-and-half for heavy cream for a less rich, lower-fat option. However, because of its lower fat content, half-and-half cannot be whipped to form stiff peaks like heavy cream.

While some traditional cartons list only milk and cream, others may contain small amounts of stabilizers like sodium citrate or disodium phosphate to improve performance in hot beverages. The Mini Moo's singles always contain several additional additives.

Yes, UHT processing, which involves higher temperatures, can result in a slightly different, more 'cooked' or 'richer' flavor compared to standard pasteurized dairy products. This is a subtle difference that some people may notice.

Health is subjective, but from a whole foods perspective, the traditional version is simpler and less processed. The Mini Moo's contain more additives. Nutritionally, per serving, the core fat and calorie count are comparable, but dietary preferences for minimal additives favor the traditional carton.