We believe that we have to change what we eat, meaning that the future of food will need to become more plant-based. That’s why we’ve created Be Better plant-based butter alternative. A 1-on-1 replacement for one of pastries’ crucial ingredients: cow-butter. It has similar workability and quality, yet as it is 100% made from plants, it functions as a sustainable butter alternative. Be Better My Friend is on a mission to not only make plant-based pastries taste super tasty, but also to help people to feel good about their choices when it comes to decisions for ingredients and products. This means: no animal harm, no rainforest harm, fewer CO2 emissions and less use of scarce water.
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!
Our main goal is always to have the best 1:1 replacement and let pastry chefs be in control of the exact flavour they want to push within their creations and. We do not want chefs to make any compromise on taste. This is why we have chosen to design Be Better plant-butter having a neutral flavour. To keep it clean but also to make it a perfect flavour carrier which brings forward the often hidden fine flavours of fruits, chocolates and spices.
Pastry World Cup Champion
Smart Patisserie Founder
Seasons Bakery Owner
Sweet Arts World Champion
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.
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
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).
Suitable for vegetarians and vegans