Plant based butter for pastry
Better for the environment
better for your wallet,
no concessions on taste
Plant-based pastry is fast becoming the new normal. And it has never been easier to do with Be Better plant-butter. Our cow-butter alternative has a similar melting behaviour, is similar rich mouthfeel, is minimally processed and a lot better for your wallet. A lot of chefs from all over the world agree as they have tested and approved the quality and its convenience in use.
What chefs say about Be Better butter for pastry:
Lluc Crusellas
Pastry Chef
Graham Hornigold
Smart Patisserie Founder
Graham Mairs
Artist & Pastry Chef
Johanna le pape
Sweet Arts World Champion
Teaming up with pastry chefs to Be Better
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.
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!
- 86 - 97% less use of scarce water
- 79% smaller carbon footprint
- 0% harm to animals
- 0% harm to the rainforest
- 100% plant-based
In charge of your creations flavour
Be Better plant-based butter alternative is designed and perfected for baking and pastry. Instead of adding flavourings to mimic the cow-butter flavour, Be Better plant-butter has a clean and neutral flavour. This makes it a perfect flavour carrier that unhides the fine flavours of e.g. fruits, chocolate and spices.. Pastry therefore will have a more pure and honest, 100% flavour of nature with 0% cow.
Comparisement tests with plant-based butter for pastry
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
Ingredients Be Better plant-based butter 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.
