High quality butter brands

We believe the future of pastry is plant-based. However, in order to make this happen, plant-based pastry must taste as good as or better than its dairy original. This has been our priority and it took us 2 years to develop an IFS-certified plant-based butter alternative that is developed and perfected for pastry. Be Better plant-based butter alternative results in pastry with a purer taste and fresher mouthfeel. As a high quality butter brand we also made sure that it melts similarly to point behaviour as cow-butter no need to change your processes, no need to retrain your staff.

In charge of your creations flavour

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.

What chefs say about Be Better butter for pastry:

Ester Roelas

Pastry Chef

Graham Mairs

Artist & Pastry Chef

ricard martinez

EspaiSucre Barcelona

Philip Khoury

Harrods London Pastry Chef

Teaming up with pastry chefs to Be Better

We come from the world of pastry and are passionate about offering a solution that really works. That is why we’ve collaborated with pastry chefs all over the world who have meticulously tested Be Better plant-based 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 when making pastry means not having to compromise on taste, quality and workability.


– A pure taste

– A fresh, rich mouthfeel

– Similar melting point behaviour vs cow-butter

– 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 sustainability easy and enjoyable.

Try it yourself

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!

Comparisement tests with wholesale vegan butter

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

Ingredient list for Be Better plant-based butter alternative for pastry

Vegetable oils and fats (shea, organic coconut, rapeseed), water, emulsifiers: mono and diglycerides of fatty acids, sunflower lecithin, acid, citric acid,natural flavour.


Free from allergens (soy, palm, nuts, gmo, gluten, wheat, rye, barley, oat, spelt, kamut, crustaceans, egg, fish, milk, celery, mustard, sesame, lupin, molluscs).

Free from GMO

Suitable for vegetarians and vegans