Baking without guilt starts here
Better pastry isn’t just about taste and ingredients. It’s about impact. Be Better lets you bake with purpose by cutting carbon, saving water and protecting biodiversity, without changing your recipe.
Why sustainability in pastry matters
Pastry has a footprint. Butter is one of the most carbon-intensive ingredients in the bakery. And switching to margarine solves little. Aside a compromise on taste, mouthfeel and workability, palm, allergens, and additives are still a problem.
Be Better is built different:
- No cows = 81% lower CO₂
- No palm = 0% rainforest risk
- No allergens = fewer labels, more people served
- Clean = no additives, no artificial flavourings and colouring
Eaternity impact score of Be Better plant-butter: Independent validation
Your footprint claim is only as strong as your data. That’s why Be Better is verified by Eaternity, independent foodprint tracking specialist based in Switzerland.
CO2-footprint
Be Better Butter 500g
Agriculture 82,0 %
Storage & transport 11.0%
Packaging 4,0%
Processing 2.0%
Be Better Butter 2 kg
Agriculture 83.0%
Storage & transport 11.0%
Packaging 3.0%
Processing 2.0%
Be Better Butter 2.5kg
Agriculture 83.0%
Storage & transport 11.0%
Packaging 3.0%
Processing 2,0%
Be Better Butter 10kg
Agriculture 85.0%
Storage & transport 11.0%
Packaging 1.0%
Processing 2.0%
Be Better CO₂ impact (per 1 kg)
Dairy Butter: 13.3 kg CO₂eBe
Better: 2.53 kg CO₂e
Reduction: 81%
Water use (per 1 kg)
Dairy butter: 327 liters
Be Better: 98 liters
Reduction : 70%
Additive-Free
Our fats are extracted, not manufactured. Clean, high-performance fats with no hydrogenated oils or artificial inputs.
Scope 3 Ready
Our data helps food businesses meet Scope 3 CO₂ reporting. We support Net Zero 2050 targets.
Be Better is better for business too
Chefs and buyers switch to Be Better not just for ethics, but for efficiency:
Stability
No exposure to butter price spikes. Easier forecasting and margin protection.
Same output. Zero operational change
1:1 replacement. Same recipe. Same process. Same equipment. No retraining. No downtime. Low switching risk.
Simpler operations and compliance
Palm-free. Allergen-free. GMO-free. One fat base for many applications. Less HACCP complexity. Fewer labels. Fewer audits.
ESG and regulation-ready
−81% CO₂. −70% water. No deforestation risk. Supports Scope 3 targets, CSRD, and EUDR without reformulation projects.
Portfolio logic instead of product swapping
Use butter where it is the flavour hero. Use Be Better where fat is functional or where core ingredients should shine. This maximizes ROI and minimizes internal resistance.
Proven at scale
Validated in artisan, semi-industrial, and industrial lines. Puff pastry tested on industrial equipment. Not a lab concept. A working system.
