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Reddi-wip is a brand of nitrous oxide-propelled, sweetened whipped cream produced by ConAgra Foods. It is sold in the following varieties: Original; Extra Creamy; Light; Fat Free; Non-Dairy; and Chocolate. In the early 1980s, then Reddi-Wip brand owner Hunt-Wesson Foods briefly experimented with amaretto and butterscotch flavors.
Reddi-wip was packaged in Chicago, Illinois, by Hunt-Wesson Foods and Beatrice Foods at Brookhill Farms Dairy until 1982, when operations were moved to Holland, Michigan and later sold to ConAgra Foods. In 2007, ConAgra relocated the production of Reddi-wip to its Indianapolis, Indiana facility.
In 1948 he invented Reddi-Wip in collaboration with Aaron Block, using real cream. They developed a new valve more suitable for dispensing whipped cream, with fluting to create a pattern and a tilt-to-open design that preserves the propellant. Other similar products were on the market at the time, including the non-dairy Rich's Whip Topping and Delsoy Presto Whip, which were developed at Henry Ford's soybean laboratories. Delsoy Presto Whip was packed in pressurized cans that had been developed for military insecticide sprays during the war.
- Rohde, Bruce C. (16 August 2004). "ConAgra Foods, Inc". Mergent's Dividend Achievers banner. 1 (3): 74. doi:10.1002/div.1106. Retrieved 2018-05-09.
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- Shurtleff, William; Ayoagi, Akiki (2011). Henry Ford and his Researchers—History of their Work with Soybeans, Soyfoods and Chemurgy (1928-2011): Extensively Annotated Bibliography and Sourcebook. Lafayette, CA: Soyinfo Center. p. 268. ISBN 978-1-928914-36-5. Retrieved 9 May 2018.
- Ravo, Nick (14 July 1999). "Aaron S. Lapin, Reddi-wip Creator, Dies at 85". The New York Times (Business). The New York Times Company. Retrieved 9 May 2018.