Bunge, a global agribusiness and food ingredients company, has introduced Beleaf PlantBetter, a plant-based butter alternative, to the North American market. The product, initially launched in Europe in 2023, was developed to meet the demands of food manufacturers and bakers seeking alternatives that match the sensory qualities and versatility of traditional dairy butter.
“Beleaf PlantBetter stands out by delivering the same sensory excellence and processing ease as traditional dairy butter”
Beleaf PlantBetter uses all-natural ingredients, including coconut, rapeseed, and cocoa butter, with a simple and transparent ingredient list, catering to consumers’ preferences for clean-label products.
This North American launch follows Bunge’s recent announcement of expanding its protein concentrate portfolio to include pea and faba protein concentrates, complementing its soy protein concentrate offerings. Additionally, Bunge is in the process of constructing a $500 million soybean processing facility in Indiana, expected to open in mid-2025.
President of Food Solutions at Bunge, Aaron Buettner, noted the product’s capabilities, stating, “Beleaf PlantBetter stands out by delivering the same sensory excellence and processing ease as traditional dairy butter.”
Performance and cost benefits
Bunge’s blind sensory panel studies across three countries have shown that Beleaf PlantBetter performs on par with premium national butter brands. In addition to its sensory qualities, the company claims that PlantBetter offers significant cost savings and reduced price volatility compared to traditional dairy butter. The product can be processed using the same methods as dairy butter, ensuring easy integration into existing production processes.
Beleaf PlantBetter is vegan, dairy-free, lactose-free, and free from palm and soy. It is said to mimic butter in melting point, volume, plasticity, lamination, and emulsification, enhancing the flavor profile of bakery items. The company also notes its suitability for culinary sauces and gravies, matching the taste and texture of cream.
“We are excited to offer a solution that not only meets the high standards of our industry partners but also supports their sustainability goals, all while delivering a lower cost-in-use compared to butter,” concluded Buettner.
