With 45-55% of global consumers being flexitarian, it is becoming increasingly more and more important to offer pastry solutions that are sustainable. Replacing cow-butter with Be Better plant-butter in your pastries helps you save 79% on CO2, 86% on scrace water and, as an extra bonus, about 40% on costs. Be Better plant-butter is meticulously tested on all pastry applications, so there’s no reason not to change. Let’s revolutionise baking by using a plant-based or ‘vegan’ block of butter.
Be Better plant-based butter alternative has been designed and perfected for use in baking and pastry. Instead of adding flavourings to mimic the flavour of cow-butter, Be Better plant-butter has a clean, and neutral flavour. This makes it a perfect ingredient that won’t mask the fine flavours of e.g. fruits, chocolate and spices. This means you can make pure, honest pastry – 100% natural, 0% cow.
We want to make vegan pastry simple. By offering the right format to professionals. By making sure it results in easy to make, high quality plant-based pastry. By making sure our Be Better plant-butter is truly sustainable and better for the planet then cow-butter.
That’s exactly why we involved the independent sustainability bureau Eaternity to make us understand how sustainable Be Better plant-butter is and how we can improve it further.
By reviewing every aspect of the product ( ingredients, energy, packaging and transport), we can proudly claim that we received the highest nomination of 4 x 3 stars on climate, water, animal welfare and rainforest protection.
More concretely, changing cow-butter to Be Better plant-butter means:
– 79% less CO2 emissions | 9,6 kg less CO2 per 1 kg product
– 86% less use of scarce water | 264 ltr less scarce water per 1 kg product
Sweet Arts World Champion
Hofmann Barcelona Pastry Chef
Pastry World Cup 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.
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!
We’ve made comparisements within pastries. Exactly the same process and exactly the same love. The only difference? We swapped in BB 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).
Free from GMO
Suitable for vegetarians and vegans