Dairy Free Butter Alternative for Baking
Be Better Plant-butter
Dairy-based butter is one of the essential ingredients in pastry, but as 65%–70% of adults are lactose intolerant, it makes a lot of sense to start working with a dairy free butter alternative. Lactose intolerance varies widely between different ethnic groups: 95% of Asian people 75% of Afro-Caribbean people 50% of mediterranean people 10% of Northern Europe.
IF YOU WANT TO EXPAND YOUR REACH, REPLACE COW-BUTTER WITH BE BETTER PLANT-BUTTER — A RELIABLE DAIRY ALTERNATIVE BUTTER THAT PERFORMS JUST LIKE TRADITIONAL BUTTER. WITH A SIMILAR MELTING BEHAVIOUR, THE CHANGE WILL BE AN EASY ONE-ON-ONE SWAP. PLUS:
The flavour of your pastry will be more pure as be better plant-butter is neutral in taste to give chefs creative pairing freedom.
The mouthfeel is as rich when making pastry with cow-butter, but more light and fresh.
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There are other convincing arguments to stop using animal-based butter when making pastry and switch to a dairy alternative butter that supports both health and sustainability. Planet Health Adopting a plant-based diet is the single biggest way to reduce our environmental impact on the planet as it could reduce global food-related greenhouse gas emissions by up to 70%. Society health Today 77% of global farming land is dedicated to pastures for grazing livestock, and land used to grow crops to feed livestock. Land we could also use to feed humans. Human health Did you know that humans are the only mammal to continue drinking milk throughout our lifetimes. Dairy however is not beneficial to human health and is associated with many of our most common diseases like heart disease, type 2 diabetes, and Alzheimer’s disease. This means that continued consumption of any kind of dairy “may have long-term adverse effects on human health.” While a global switch to a vegetarian diet would save 7.3 million lives, whereas a global switch to a vegan diet would save up to 8.1 million lives per year by 2050.
VISIT BEBETTERMYFRIEND WEBSITE.
Co-founder Marike van Beurden, vegan pastry chef who is lactose-intolerant herself, prepared a lot of recipes in which she has replaced cow-butter with be better plant-butter.
REPLACING COW-BUTTER WITH BE BETTER MY FRIEND PLANT-BUTTER MAKES PASTRY SO MUCH BETTER:
A BETTER TASTE AS IT IS MORE PURE AND HONEST
A BETTER QUALITY AS IT IS LESS HEAVY AND FATTY IN COMPARISON WITH COW-BUTTER
A BETTER RELEVANCE AS PEOPLE ARE CONSUMING MORE CONSCIOUS
A BETTER REACH AS PASTRY WILL BE LACTOSE-FREE
A BETTER PROFIT AS COW-BUTTER IS SIGNIFICANTLY HIGHER PRICED
A BETTER PLANET AS BE BETTER PLANT-BUTTER EMITS 69% LESS CO2, USES 85% LESS WATER, DOES NO HARM TO ANIMALS AND RAINFOREAT
PASTRY WHICH IS BETTER FOR PLANET, IS PASTRY THAT TASTES SO MUCH BETTER.
WHAT MORE ARGUMENTS DO YOU NEED TO MAKE THE SO MUCH NEEDED GOOD CHANGE?
