“Beleaf PlantBetter is a game-changing innovation developed by Bunge that brings together the sustainability attributes of plantbased with the uncompromising sensory and performance of dairy butter – all while delivering a lower cost-in-use compared to butter,” explained Aaron Buettner, president Food Solutions at Bunge.
Beleaf PlantBetter captures the distinctive aroma, taste and texture of traditional butter and is a blend of primarily coconut, cocoa butter, rapeseed and lecithins. It has the same melting characteristics as dairy fat and is initially designed for bakery applications, with future plans to extend to other dairy and confectionery applications. The solution offers food manufacturers and bakers the following advantages:
1. Sensory excellence: A series of blind sensory panel studies conducted by Bunge across three countries demonstrate that Beleaf PlantBetter is on par with premium butter brands.
2. Cost savings: Manufacturers can reduce costs while gaining stability in the face of volatile dairy butter prices.
3. Easy processing: Beleaf PlantBetter offers the convenience of the same processing method as dairy butter, allowing for seamless integration into the production process.