BE BETTER 100% Butter. BUILT SO YOUR CORE INGREDIENT LEADS.
Be Better 100% is all about creative control.
Be Better 100% is neutral by design. No water, no opinion, no competition with the ingredient you spent the season sourcing. Your ganache, bonbon interior, praliné, spread and ice cream base become a cleaner canvas. And because there is no water, shelf life extends without changing the recipe.
Be Better 100%.
Pure flavour. No fat filter.
Be Better 100% is built from shea, sunflower, coconut and rapeseed, selected for a neutral sensory profile.
So the Araguani stays Araguani. The passion fruit stays passion fruit. The hazelnut stays hazelnut. Exactly what you want when the primary ingredient is the product.
Clean label. The shortest ingredient list in the Be Better range.
That is the entire end-product declaration. No water. No emulsifiers. No added acids. Clean on the technical declaration. Audit-clean for retail private-label tenders and high-end menu disclosure.
Palm-free. By formulation.
No palm. No RSPO trail to maintain. Just a palm-free formulation that keeps your declaration clean and your sourcing story simple.
What you get with the 100% that the 80% does not deliver.
Lower, more predictable water activity across every ganache, caramel, spread and filling. In long-shelf-life baked goods, that translates, depending on the complete recipe, to extended sensory stability.
A direct functional replacement of cocoa butter in non-tempering applications.
100% fat. Melting point 35–36°C. Fixed price. Neutral flavour. Palm-free. Where cocoa butter is doing structural work rather than tempering, Be Better 100% delivers the same function at a cleaner cost line and mouthfeel
One fat across your entire high-end range.
Every application the 80% covers, cakes, cookies, tarts, brioche, buttercreams, plus the premium ones: ganaches, caramels, spreads, fillings, bonbon interiors, hollow shell interiors, ice cream, long-shelf-life baked goods.
Four ingredients. Nothing else.
Be Better 100% carries no emulsifiers, no additives, no fillers. Four fats and oils, natural flavour. That is the complete ingredient list.
What you do not have to give up.
1:1 like butter.
EUDR-ready. Scope 3 verified.
Price stability.
Made by chefs, for chefs.
How a switch starts.
If you tell us your business address and the type of applications you like to test, we will ship Be Better 100% sample from our warehouse or your local distributor, straight to your kitchen. You run it in the application that matters most to you side by side with whatever you are using now. And your team will test it. If it holds up, you reorder. If it does not, you go back to what you had. No contract, no commitment
Be Better 100% block.
Applications: Ganaches · Caramels · Bonbons · Pralines · Velvet spray · Ice cream · Long-shelf productions · Buttercream · Fillings.
Size: 4x 2.5KG
Frequently asked questions.
UK: Will this clear Natasha's Law and PPDS labelling requirements?
Yes. Zero declared allergens on the fat component. One block runs across allergen-controlled production without
segregation or changeover audit. Clean for PPDS labelling.
France: Sans huile de palme. Vraiment?
Oui. Palm-free by formulation. Shea et tournesol, pas de palme, pas de RSPO à documenter. Matière grasse au goût pur, conçue pour laisser la
garniture parler.
Netherlands: Is the LCA defensible for CSRD and Scope 3 reporting?
Yes. Eaternity-validated, April 2026. Methodology, system boundaries and ingredient origins disclosed on the spec sheet. 77% less CO2 vs dairy butter, traceable to source.
Is this a vegan butter or plant butter for industrial use?
Functionally, no, those are retail-shelf categories. Be
Better 100% is the chef-grade anhydrous fat for premium pastry, chocolate, and long-shelf-life
baked goods. It happens to be plant-composed; that is not the pitch. The pitch is what it does to
your ganache and your shelf life.
Can I substitute it 1:1 for butter in a buttercream or brioche?
For buttercream and clean-label brioche, yes.
Will this replace cocoa butter in my work?
For tempering and chocolate shells, no. Keep
cocoa butter. For ganaches, fillings, spreads, ice cream and any non-tempering application
where cocoa butter is doing structural, yes. At a cleaner flavour profile.
