Vegan Block Butter for Allergen-Controlled Production.
Be Better 80% Block and 100% Block. 10 kg format. No dairy, no animal fat, palm-free, zero declared allergens, clean label. Built for free-from, long-shelf-life and allergen-controlled lines.
Honest scope.
Labelling something vegan comes with a risk as people perceive vegan pastry as less tasty. Be Better 80% performs better and carries less operational risk. It is designed to work as butter, without the dairy. And unlike palm-margarine, it had no fat-filter. Be Better 100% does the same and as it is free anhydrous, it can extend your shelf life.
For vegan block butter applications, Be Better delivers baked goods and pastries with a purer taste, free from allergens and future ready. You can produce one pastry that everybody can love, regardless of allergy and ideology, and your production schedule stops being dictated by changeover and segregation.
Three reasons buyers choose this vegan block butter.
Zero declared allergens.
No dairy and no animal fat on the fat component. One block runs across allergen-controlled production without segregation or a changeover audit and less allergens to manage.
One block across the line.
No separate run for free-from output. The same block carries the conventional and the allergen-controlled lines, which removes a whole layer of production planning.
Neutral taste, fixed cost.
No competing notes against fruit, chocolate or inclusion and a stable price with no dairy volatility. 75-78% less CO2 versus dairy butter, Eaternity-validated April 2026.
How a switch starts.
One free trial block, delivered with a documentation pack: spec sheet, IFS, Halal, Eaternity LCA and allergen declaration. One off-peak trial run on your line. One pallet (700 kg net product) for the first commercial order. No contract. Three to six weeks from first conversation to first production run is typical.
Frequently asked questions.
Is Be Better a vegan butter?
It contains no dairy and no animal fat, so it suits vegan and free-from production. We do not position it as a vegan butter, though Be Better is a fat built for modern pastry where the fat is functional. Chefs choose it for the clean allergen line and the performance, not the label.
UK: will this clear Natasha’s Law and PPDS labelling?
Yes. There are zero declared allergens on the fat component. One block runs across allergen-controlled production with no segregation or changeover audit, and it stays clean for PPDS labelling.
Does it perform like a dairy block in production?
Short answer, yes. Same recipe, same process, purer result.
Can one block really cover free-from and conventional lines?
Yes. Because there are zero declared allergens, a single block runs across both without segregation, which is the operational reason most buyers switch.
If the allergen line is the constraint, the block solves it before the recipe. Start with a free trial block and one run.
Be Better. Pure pastry by design. A fat strategy system for modern pastry. Made by chefs, for chefs. Validated by bakers across Europe, North America and Asia.
