Palm-Free Plant-Based Butter for Puff Pastry.
Honest scope.
For everything else the filled croissant, the almond pastry, the chocolate twist, the frozen viennoiserie, the retail puff, the Danish, the kouign-amann, the panettone the fat is doing structural work, not flavour work. In those applications, most customers do not notice a difference. Many modern bakeries have made the switch without communicating it, because there is nothing to communicate. The croissant is still the croissant. What changes is the allergen declaration, the cost line, and who can eat it.
Where butter flavour needs to dominate, keep using butter. Unless you need the allergen-free version of that too in which case, we should talk.
Three reasons industrial buyers across Europe switch.
Neutral in taste.
No fat filter.
Zero declared allergens on fat.
Palm-free. By formulation, not by certificate.
Lower saturated fat. No cholesterol. Nutriscore by design.
Essential basics are already done.
Works like butter.
EUDR-ready. Scope 3 verified.
Fixed cost.
30g saturated fat.
How a switch starts.
One free trial block, delivered with documentation pack (spec sheet, IFS, Halal, Eaternity LCA, allergen declaration. One off-peak trial run on your line. One pallet (700 kg net product) for first commercial order. No contract. Three to six weeks from first conversation to first production run is typical.
Frequently asked questions.
UK: Will this clear Natasha's Law and PPDS labelling requirements?
Yes. Zero declared allergens on the fat component. One block runs across allergen-controlled production without
segregation or changeover audit. Clean for PPDS labelling.
France: Sans huile de palme. Vraiment?
Oui. Palm-free by formulation. Shea et tournesol, pas de palme, pas de RSPO à documenter. Matière grasse au goût pur, conçue pour laisser la
garniture parler.
Netherlands: Is the LCA defensible for CSRD and Scope 3 reporting?
Yes. Eaternity-validated, April 2026. Methodology, system boundaries and ingredient origins disclosed on the spec sheet. 77% less CO2 vs dairy butter, traceable to source.
Is this a vegan butter or plant butter for industrial use?
Functionally, no, those are retail-shelf categories. Be Better is an industrial puff lamination block: AMF-validated, palm-free, allergen-free on fat, IFS-certified. It happens to be plant-composed; it works like butter and delivers a clean, pure taste
Can we run it in a butter croissant SKU?
If rich butter taste is the SKU’s headline, keep butter. We will tell you the same thing on the call.
