Global food and agribusiness company Bunge has introduced Beleaf PlantBetter, a new plant-based butter alternative claimed to be on par with dairy butter.

Bunge’s Beleaf range of plant-based lipids for meat and dairy alternatives was created to meet demand for plant-based alternatives and deliver the same sensory experience as traditional meat and dairy products.

The company said its new butter alternative can address complexities faced by food manufacturers and bakers seeking plant-based alternatives that match the versatile functionality of traditional dairy butter and can easily be integrated into the current production process.

According to Bunge, Beleaf PlantBetter captures ‘the distinctive aroma and texture’ as well as the same melting characteristics of traditional butter. It is a blend of coconut, cocoa butter, rapeseed and lecithins.

While initially designed for bakery applications, Bunge said it has future plans to extend to other dairy and confectionery applications. The product can address challenges such as achieving the precise aeration, volume and taste required for products such as croissants and cakes.

Aaron Buettner, president of food solutions at Bunge, said: “Beleaf PlantBetter is a game-changing innovation developed by Bunge that brings together the sustainability attributes of plant-based with the uncompromising sensory and performance of dairy butter—all while delivering a lower cost-in-use compared to butter”.

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