Today’s consumers aren’t just looking for alternatives to dairy butter; they want options that can deliver the same benefits as dairy butter and that don’t come at a higher price.
Bunge FlexiBetter is a dairy butter equivalent designed for performance, cost efficiency and sustainability, replicating the critical properties of dairy butter for use in a range of bakery and foodservice applications.
Bunge FlexiBetter replicates the critical properties of dairy butter in baked goods, ensuring the same crispiness, puffiness and airy texture that define high-quality laminated pastries like croissants. From flaky layers to moist cakes and cookies with perfect texture, Bunge FlexiBetter delivers results that meet consumer expectations.
The plant-based sector is competitive, but Bunge FlexiBetter’s differentiation lies in its adaptability. It is customisable for a wide range of applications, not just for pastries, and performs equally well in sauces, gravies and other foodservice staples.
Moreover, Bunge’s decades of expertise in oil structuring and lipid science provide a competitive advantage in its work with customers to demonstrate that Bunge FlexiBetter is not just a trend-driven product – it is a scalable, future-proof solution.
Sustainability is at the heart of Bunge FlexiBetter. Based on a third party study on a similar product in Bunge’s portfolio, when compared to dairy butter Bunge FlexiBetter achieves a reduction in greenhouse gas emissions, providing manufacturers with a way to reduce their products’ environmental footprint without compromising on performance. This aligns with growing consumer demand for eco-friendly, plant-based alternatives.
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