Saving a lot of resources, not only financially, but also when it comes to CO2 emissions, and scarce water usage. These reductions are a critical success factor as a fast growing demographic of people becomes more environmentally conscious and demanding. Be Better plant-butter is available in bulk butter for baking, and can bring you significant savings on CO2, H2O and costs. It’s also easy and convenient to use, as you can substitute it for cow butter.
Be Better plant-butter is designed to create pastry that is better for the taste, planet and profit. We are 100% dedicated to artisans and brands:
– Formats: 500 gr, 2.5 kg and 10 kg blocks
– Technical sheets and support
– Inspirational recipes
– Certification of sustainability
– IFS quality certified
Be Better plant-based butter alternative has been designed and perfected for use in baking and pastry. Instead of adding flavourings to mimic the flavour of cow-butter, Be Better plant-butter has a clean, and neutral flavour. This makes it a perfect ingredient that won’t mask the fine flavours of e.g. fruits, chocolate and spices. This means you can make pure, honest pastry – 100% natural, 0% cow.
Hofmann Barcelona Pastry Chef
Artist & Pastry Chef
Chef Savencia Gourmet, Cacaunoir owner
We come from the world of pastry and are passionate about offering a solution that truly works. That is why we’ve collaborated with pastry chefs all over the world who have meticulously tested Be Better plant-butter in a wide variety of pastry recipes. From cookies to cake. From brioche to butter creams. And that is why we know that choosing Be Better plant-butter for making pastry means a zero compromise on taste, quality and workability.
– Similar melting point behaviour vs cow-butter
– A pure taste and a fresh, rich mouthfeel
– Clean label 80% plant-fat with no hydrogenated fats and no palm
– 100% made from plants and 0% artificial colouring and flavouring
– Allergen and GMO free
Let’s make sustainable pastry easy and enjoyable.
Replace cow-butter 1:1 with Be Better plant-based butter and see for yourself how easy it can be to make high quality pastry that is better: for the planet, for your pocket and for your palate!
We’ve made comparisements within pastries. Exactly the same process and exactly the same love. The only difference? We swapped in Be Better plant-based butter for cow butter. Find out yourself how Be Better plant-butter makes pastry taste, look and feel better.
Fraisier (Mousseline & Pastry cream), Pistacho éclair, Scones (vegan), Macaron, Framboisier, Custard cookies, Victoria sponge, Pâte à choux, Financier, Spiced crinkle cookies, American chocolate cake with butter cream, Madeleine, Sablé, Lemon cream, Brownie, American walnut butter cream cake, Quatre-quarts, German Marmorkuchen, Mohnkuchen, Pflaumenkuchen,, Butterkuchen, Apfelkuchen
Replace cow-butter 1:1 with Be Better plant-based butter and learn yourself how easy it is to make high quality pastry that is better for taste, planet and profit.:
– 100% plant-based
– 86% less use of scarce water vs cow-butter
– 79% less carbon emissions vs cow-butter
– 0% harm to animals
– 0% harm to rainforest