Global agribusiness giant Bunge has launched a plant-based alternative to dairy butter.
With similar sensory qualities and functionality to traditional dairy butter, Beleaf PlantBetter has been designed to be integrated into food manufacturers’ existing production processes, the company said on 20 November.
A blend of mainly coconut, cocoa butter, rapeseed and lecithins, the new Beleaf PlantBetter product has the same melting characteristics as dairy fat, according to the company.
Initially designed for bakery applications, Bunge said it had with plans to extend its use to other dairy and confectionery applications.
“Beleaf PlantBetter brings together the sustainability attributes of plant-based with the … sensory and performance of dairy butter,” Bunge president (Food Solutions) Aaron Buettner said.
