The demand for more sustainable bakery products keeps growing. But one ingredient remains hard to replace: milk fat.
It's essential for the indulgent taste and creamy texture your consumers expect and your bakery process depends on. At Bunge,
we’ve cracked the code. With Beleaf Plantery.

Beleaf Plantery is a unique, versatile and fully plant-based fat system that performs like milk fat, only better. It delivers the same
rich mouthfeel, airy structure and great bake-out across bakery applications. And it does so with up to 75% less CO₂ compared to milk
fat while being more cost efficient and less price volatile.

It’s not one-size-fits-all

Beleaf Plantery lets you fine-tune your dough to match your local taste profile and your desired mouthfeel by enhancing it with flavors and colors. Or even optimize your prodution process by adding oils, water or oat drink.  

Beleaf Plantery matches the texture, mouthfeel and melting behavrior of milk fat

A carbon friendly alternative to milk fat

With Beleaf Plantery you can reduce your Co2 emissions with 75% compared to milk fat (based on Beleaf PlantBetter).

Proven in practice