As the demand for dairy alternatives surges, Bunge's Beleaf™ PlantBetter emerges as the answer to the complexities faced by food manufacturers and bakers seeking plant-based alternatives that match the sensory qualities and versatile functionality of traditional dairy butter and can easily be integrated in their current production process. Achieving the precise aeration, volume and taste required for products such as croissants, cakes, etc., has proven challenging for most butter substitutes. These challenges have been further amplified by the escalating volatility in butter pricing, driving the need for innovative solutions.

Beleaf™ PlantBetter mimics the distinctive aroma,  taste and texture of traditional butter. Initially designed for bakery applications, with future plans to extend to other dairy and confectionery applications. Beleaf™ PlantBetter seamlessly integrates as a partial or complete dairy butter substitute, offering food manufacturers and bakers the following advantages:

• Sensory excellence: A series of blind sensory panel studies conducted by Bunge across three countries unequivocally demonstrate that Beleaf™ PlantBetter is on par with premium national butter brands.
• Same easy processing  and versatile functionality as dairy butter
• Reduce cost and exposure to input price volatility associated with dairy butter
• Easily recognizable, label-friendly plant-based sources
• A carbon friendly alternative. 53-58% GHG emission reduction vs. dairy butter^*.

^*Based on Bunge's internal calculations. Data will be validated by an external company. Results expected November 2024