Cooking cream, which is sometimes labeled as culinary cream, is stabilized to withstand high cooking temperatures without curdling or breaking. It contains less butterfat than heavy cream, but it's lighter and more liquid than heavy cream.
I can see its use in soups and sauces. I like the fact that people are continuing to be creative, even corporately. The bits and bites would be like the feta marinated with herbs which works beautifullly in a salad.
Thanks for pointing this out. I wonder when it will arrive in Canada.