Switching from butter (or a butter-margarine blend) to a new fat like Be Better can feel risky, even if the product turns out better and cheaper. Why? Because butter isn’t just an ingredient. For many bakers, it’s part of the brand story
But the truth is, if your product quality stays the same, or improves, and the change supports a better future, it’s not a risk. It’s progress.
Here’s a practical guide to help you manage the transition in a way that protects your reputation and builds customer trust. Step by step.
Quality first. But test it the right way.
Before anything else: test Be Better against your current fat. Internally, yes, do a proper side-by-side, blind comparison with your team. Get objective feedback on appearance, texture, and taste.
But remember: the real test is with your buyers and consumers. And here’s where most go wrong.
Don’t tell them you changed anything.
If you ask people to compare, they’ll look for a difference. And once they expect something changed, especially if the word vegan is involved, the brain works against you.
Instead, run a true blind test. Serve the new version without saying anything. No context, no explanation. Just let them eat it, as always. If no one notices, or they say it’s even better, you’ve won.
Three Outcomes, Three Strategies
A. Be Better is clearly better.
If people say it’s tastier, crunchier, fresher, without knowing something changed, then you’re in a strong position.
What to do: Keep serving it. Let results speak. You can decide later whether to make it part of your story. But first, let people confirm the improvement themselves. That’s real validation.
B. No noticable difference
If no one sees or tastes a difference, that’s your green light. Quality is maintained.
What to do: Switch quietly. No need to communicate anything. Enjoy the better margin, smoother operations, and cleaner sourcing. No risk.
C. Slight preference for the old.
If a few people notice something, or slightly prefer the old version, pause and ask: did they know something changed? Did you mention the switch?
What to do: Re-test. This time, don’t tell them anything. If preference fades, the issue was perception, not quality. If it persists, consider blending in a small % of butter and adjusting the comms to “made with real butter.” This keeps your message intact and buys time to fully transition.
Also weigh the upside: a small trade-off might be worth it when you replace an ingredient with high environmental, health, and ethical costs, with one that’s future-ready.
Match Your Strategy to Your Customer Type
Selling direct to consumers: You control the full message. If the product is equal or better, switching is easy. You can stay silent, or later share a positive story about doing good without compromising quality.
Selling to B2B (retailers, chefs, wholesalers: These customers are more sensitive. Invite them for a tasting, but again, don’t say why. Let them confirm it’s the same or better first. Only after their buy-in do you reveal what changed, and why. This protects your relationships while positioning you as a partner who innovates without compromise.
More Than a Cost or Taste Decision
Yes, switching to Be Better can save money. Yes, it can improve texture and consistency. But that’s not the full picture.
It’s also a step toward:
-Lowering your carbon footprint
-Removing allergens and cholesterol
-Reducing dependency on animal ingredients
-Future-proofing your recipes and your brand
Even if there’s a small difference, you’re replacing an outdated ingredient with one that respects people, planet, animals, and your bottom line.
In Summary
Test first, but test smart
Don’t ask people to compare, just serve it
Match your strategy to your customer type
Let people confirm quality before communicating
Blend or tweak only if needed
And above all: stay in control of the story
Need help planning your transition or customer tastings? We’ve helped dozens of bakers make the switch: quietly, confidently, and successfully.
Be Better My Friend
