The rising demand for sustainable food products has spurred significant interest in dairy alternatives among food manufacturers and bakers seeking to lower greenhouse gas emissions. However, finding alternatives that match the taste and functionality of traditional dairy remains a challenge.
A core ingredient in dairy-based products is anhydrous milk fat (AMF). It is used in sweet as well as savory products like butter spreads and creams, fillings in bakery and confectionary products, breakfast cereals, snacks, soups, and sauce delivering a rich flavor, creaminess, and unique texture. AMF can be used in a liquid form which makes it easier to mix with, and meter into other fats and food ingredients compared to butter.
The taste, versatility and functionality of dairy fat combined with its processing convenience make it hard to replace it with a fully plant-based alternative. With our extensive expertise in oil and fat functionalities in food applications, Bunge has succeeded in developing a unique fat system to replace dairy fat: Beleaf Plantery. A versatile plant-based fat system based on a blend of fats and oils with different melting profiles, matching the melting behavior, texture and mouthfeel of AMF, which enables food manufacturers to deliver plant-based foods that have the same sensory experience as dairy-based products.
Beleaf Plantery also offers opportunities for food manufacturers to reduce their CO2 footprint.