Butter is at the heart of pastry. But it’s also one of the costliest and most carbon-heavy ingredients in the kitchen. What if there was a way to cut your costs, reduce the carbon emissions, and still bake exactly the way you always have?
There is…
And it’s not a compromise, it’s a clean-label, palm-free plant-butter designed by and for professional bakers and pastry chefs. One that behaves like butter, requires zero recipe changes, and helps bakeries move toward a more sustainable future, without amending the flavour, structure, or quality.
The hidden cost of dairy butter
Butter is not just expensive, it’s one of the highest-impact ingredients in the baking world. The carbon footprint of butter is steep, driven by animal agriculture, animal feed, water, and energy. That is not ideal for bakeries now facing real sustainability targets. Add to that:
– Rising dairy prices
– Supply chain instability
– Dietary limitations (lactose, cholesterol, saturated fats)
– Ethical concerns around animal use and deforestation
And butter starts to feel more like a burden than a safe choice to build your business on.
Most replacements just don’t work in pastry
The truth is that most butter alternatives aren’t made for pastry for various reasons. They melt too early or too unevenly, they alter the chemistry of laminated dough. Often, recipe requirements are needed and most bakers do not have the time or staff to do so. The truth is that pastry isn’t just baking, it is chemistry and precision. An alternative must work across a variety of ingredients, processes and recipes. So when a butter alternative disrupts, it’s not worth it.
So why are bakers making the switch to Be Better?
1. Be Better plant-butter is an easy 1:1 butter replacement that works without changing anything. Same recipe, same process, same result.
It is palm-free and designed to mimic the melting point behaviour of traditional butter. So you don’t need to retrain your staff, no need to reformulate your process. Whether this is a croissant, puff pastry, cookie or cake, and we have 3 years of happy and loyal chefs from Japan to the UK and from France to the Netherlands to confirm this.
2. Real cost savings. No performance trade-off.
Since we launched, the business climate for bakers has not been easy. Rising costs of ingredients, energy, staff combined with disruptions in supply and inflation has put high pressure on the margins and thus profitability. Because Be Better is significantly priced below butter and this is a very welcome plus and one of the reasons why bakers are making the switch. But only because there is no sacrifice in quality because this always remains the most important factor for considering a change. And since it’s a true 1:1 replacement, it removes the added costs of recipe testing, or staff training.
Aside from saving on ingredient costs, Be Better helps you to reduce the operational complexity which leads to additional savings. Imagine that you can make one pastry that serves all because it is free from allergens, free from cholesterol and free from dairy. This means less downtime, less ingredients to manage and stock. Whether you are an artisan or wholesale baker or industrial, Be Better is available in wholesale and bulk formats of vegan butter. We deliver either via distributors or direct, depending on the volume requirements.
3. Carbon savings you can measure
Sustainability isn’t a trend. It is a requirement. A new normal. Validated by independent and foodprint specialist agency Eaternity, this vegan butter alternative saves 81% of carbon emissions compared to dairy butter. That’s a direct win for your climate goals and a story you can tell your customers with confidence. It’s also: 100% palm-free, does 0% harm to animals and rainforest and saves up to 70% on water.
All of this means Be Better allows you to make future-ready pastry. Whether you’re looking to align with Net Zero 2050, update your sourcing policies, or future-proof your kitchen, this swap gives you measurable, immediate impact.
4. Meeting modern health expectations
Be Better provides chefs and its consumers the next generation of butter. No longer is choosing something plant-based a sacrifice in taste, texture, workability, or quality. It is actually a better choice for profit and planet. But also for health as Be Better is free from allergens, free from cholesterol, free from lactose, free from GMOs, free from artificial flavours and colours, free from hydrogenated fats and low in saturated fats. Yes it is a fat, but compared to the highly processed margarines and the traditional butters it is a more healthy choice.
5. Not a vegan trend. A smart swap for all bakers.
This isn’t a vegan replacement for butter made for vegan pastry chefs. It’s made for all pastry professionals from traditional French pâtisseries to large-scale production bakeries who want a better base for their craft. It works in pastry chef recipes. It supports your classic techniques, holds its structure, elevates aroma, and stays true to your original formulation.
You don’t need to shift your menu, you don’t need to stop working with traditional butter all together. But why not start your journey towards a more profitable, tasty and planet friendly pastry??
Bake better. Be Better.
Butter has long been the gold standard in baking, but it comes at a cost to your business, your climate goals, and your customer reach. Be Better plant-butter isn’t a compromise. It’s an upgrade. With Be Better My Friend, you get:
– A clean-label, palm-free plant-butter that works like butter
– A 1:1 replacement with no disruption to your process
– Real cost savings and up to 81% carbon reduction
– A solution that meets health, dietary, and ethical expectations
– Scalable supply of vegan butter in wholesale and bulk formats
You don’t need to reinvent your recipes. Be Better gives you a better base that keeps your craft and your conscience intact.
Be Better My Friend is the next generation of butter.
