You like to think you’re making decisions based on logic: flavour, texture, precision. But the truth is, we’re human first. And all of us humans are biased. When it comes to switching ingredients, say, from dairy butter to a plant-based butter, it’s rarely about performance. It’s more about psychology. And the reality is, plant-based butter often is not rejected for functional reasons, but because of cognitive bias, mental shortcuts that protect comfort, not performance. In this blog, let us share with you the five biggest ones. And they cost you time, margin, and relevance.
Status quo bias: ‘It’s always worked this way.”
This one keeps kitchens stuck.
You’ve used butter your entire career. It’s reliable. It smells right. It’s the foundation of classic pastry. But “what’s familiar” isn’t always “what’s better.” The pastry world you entered isn’t the world you’re in now: raw material volatility, allergen rules, carbon targets, and a new generation of customers asking why you use what you use.
More and more chefs have started testing plant-based butter substitutes not out of ideology, but out of pragmatism. They realized it behaves like butter, saves on costs, and future-proofs their business. Staying the same feels safe. But sometimes, the greater risk is not adapting at all.
Confirmation bias: ‘Nothing beats real butter.”
Every chef has said it. But taste memory can lie.
We see what we expect to see. If you believe butter substitute for vegan or plant-based butter alternatives taste worse, your brain will find proof even if none exists. Blind tastings keep proving otherwise. In side-by-side trials, in most applications, chefs and customers can’t tell the difference. Some even prefer the lighter, cleaner profile of Be Better plant-butter that lets chocolate, nuts, or fruit shine instead of being coated in butter’s heaviness. Chefs who’ve tested it will tell you: the quality doesn’t come from the cow. It comes from the craft.
Loss aversion: “What if I lose quality or customers?”
This is the fear bias. You imagine disappointed guests, bad reviews, and a dent in your reputation. But loss aversion hides the upside. Modern plant-based butter for baking delivers equal performance, with bonus points:
– Stable pricing
– 81% less CO₂ and 70% less water
– No lactose, allergens or cholesterol
That’s not a loss, it’s an upgrade.
You’re not replacing butter. You’re replacing uncertainty.
Social proof: “No one I respect is doing it.”
You’re waiting for someone else to go first. But that’s what every industry does right before it changes.
Innovations often start in silence. Some of the best pastry kitchens have already swapped butter for Be Better in certain recipes. Quietly. They didn’t announce it. They tested instead of assumed. They realized that the “silent switch” works best. No label change. No noise. One pastry at the time. One pastry that serves everyone, no change in process, same lift, same shine. The difference? Just better margins and lighter footprints.
Leadership isn’t about following. It’s about being early when it makes sense.
Tradition bias: “Butter is who we are.”
Butter isn’t identity. Excellence is.
Butter has history. It’s emotional. It connects to childhood, mentors, and French technique. But tradition becomes a trap when it stops serving progress. Being a chef isn’t about repeating the past. It’s about refining it. When switching to Be Better, chefs are learning they can preserve everything that matters: taste, texture, emotion, while removing what doesn’t: the allergens, volatility, and heavy footprint. That’s not disruption, this is progress and having respect for the craft and your customers..
Here is the point
Bias is invisible until it costs you something: a new idea, a lighter pastry, a stronger margin. You don’t have to stop using butter. Just stop assuming it’s the only option. Test, taste, and decide. If another fat behaves the same, costs less, and fits the future of pastry, wouldn’t not testing it be the real risk? That’s how chefs who stay relevant think. They question their bias. They evolve their craft. They don’t follow trends, they set new standards.
You aren’t defined by ingredients. You’re defined by results.
Be Better Plant-Based Butter isn’t a trend. It’s a tool for a cleaner, cost-effective, chef-designed plant-based butter for baking that performs 1:1 like dairy butter. No recipe changes. No compromise.
It’s not about going vegan.
It’s about going smart.
So next time you reach for butter, ask yourself: Am I choosing quality or comfort?
Because real mastery isn’t doing what’s always been done. It’s doing what works best for your pastry, your people, and your planet.
And sometimes that means butter matters. Sometimes that means Be Better makes more sense. That’s what it means to Be Better.
