Be Better My Friend is due to launch Be Better in the UK, a plant-based butter for pastry and pastry professionals to use.
Chefs who have endorsed the butter include Philip Khoury, Pastry Chef at Harrods and Jordi Roca from El Celler de Can Roca in Gircona, Spain, former winner of the World’s Best Pastry Chef Award and twice winner of the World’s Best Restaurant Award.
The launch marks the beginning of the company’s “journey” as its creators have a long term goal to reduce the inclusion of animal ingredients in pastry, to provide choice and other products to the market.
”It’s time to rethink pastry as we know it. We no longer have to solely rely on dairy butter to create amazing tasting pastry applications. There is now a highly credible alternative,” explained Marike van Beurden, Co-Founder of Be Better My Friend. “As Be Better is a direct replacement for dairy butter, we make it easy for chefs to craft high quality pastry which in addition is better for the planet, for animal welfare and for their monthly budget.”
The product brings other benefits, as the bakery industry has been affected by rising energy costs; according to the company, their plant butter is cheaper than dairy butter and helps to reduce cost.
“Be Better respects each of the ingredients a chef has carefully selected.
With the unique character of our plant butter, we’ve created an ideal flavour transporter. It also offers a similar, rich ‘mouthfeel’, but it is fresher, lighter and less fatty than its dairy counterpart. This is a crucial benefit and a big differentiator from other plant-based butters,” added van Beurden.
Be Better contains a blend of vegetable oils and fats (shea, organic coconut and rapeseed) to mimic the melting behaviour of dairy better. It’s also free from allergens, hydrogenated fats, palm oil, artificial colours or flavours and GMOs.
It uses less CO2 and H20 than dairy butter, the company reports, findings which have been confirmed by Eaternity, an agency which measures the environmental impact of food products.
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Caitlin Gittins
Editor, International Bakery
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