Butter Buds releases non-dairy butter

Dairy and non-dairy concentrates company Butter Buds recently released a new ingredient solution offering food and beverage formulators the great taste and texture of butter, but without the dairy allergen.

The new ingredient, Butter Buds Non-Dairy 32X provides the well-rounded butter flavour with medium-strong salted butter and is suitable for a range of foods.

According to Mintel’s ‘US 2022 Trending Flavors and Ingredients in Dairy’ report more than half (57%) of American adults now consumer dairy alternatives as part of their diet. Health consciousness, growing lactose intolerance and preference for vegan diets are all factors that have contributed to the popularity of dairy alternatives. Younger shoppers are more likely to make dairy alternative purchases and are also interested in new and innovative products in this category.

“Our latest flavour solution, Butter Buds Non-Dairy 32X, makes it possible to deliver the rich, creamy flavours of butter and cream, now in a vegan option,” said Michael Ivey, National Sales Director, Butter Buds. “This is an exciting flavour sensation that makes it possible for manufacturers to create satisfying and craveable non-dairy foods, without the risk of exposure to dairy allergens. It is also water soluble, so it’s very easy to integrate into existing formulations. Now manufacturers can keep the satisfying mouthfeel, creamy texture and buttery flavor that consumers want, without worrying about the dairy allergen.”

The ingredient incorporates sunflower oil in combination with other natural flavours to mimic characteristics found in dairy fat to deliver medium strong-salted butter notes with butter and savoury base notes for maximum flavour. Having this ingredient solutions can help formulators with substituting costly ingredients to help control costs. It is also shelf stable, minimising food storage refrigeration and logistics costs.

“Our incredibly talented and experienced food scientists and product development specialists use our state-of-art production facility in Racine, Wisconsin, and our legacy of innovation to ensure our customers avoid common pitfalls and avoid off-flavors or unusual texture,” added Michael. “This helps our customers achieve successful on-trend non-dairy products that consumers will love. We are also very proud to have recently passed the 2023 RSPO (Responsibly Sourced Palm Oil) audit with no deficiencies, so that customers can be assured that we meet sustainability requirements.”

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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