Global agribusiness giant Bunge recently launched an innovative alternative to dairy butter, introducing Beleaf PlantBetter. Unveiled on November 20, this creation seeks to replicate the sensory characteristics and functionalities of traditional dairy butter, offering a plant-based option for food manufacturers to incorporate into their production processes.
The main composition of the new Beleaf PlantBetter consists mainly coconut, cocoa butter, rapeseed and lecithins, as indicated by the company. Initially developed for baking applications, Bunge has already expressed plans to expand its use to various applications in the dairy and confectionery industry.
Aaron Buettner, then president of Bunge (Food Solutions), emphasized: “Beleaf PlantBetter combines the sustainable attributes of the plant-based with the sensoriality and performance of the dairy version”.
Initially designed for baking applications, Bunge said it has plans to expand its use to other applications in the dairy and confectionery industry.
“Beleaf PlantBetter combines the sustainable attributes of the plant-based version with the sensoriality and performance of the dairy version,” said Buettner. This initiative reflects the company's commitment to offering innovative options that meet market demands, while promoting more sustainable practices in the food industry.
Source: Oils & Fats International
