Plant-based alternatives to butter are not always convincing. The new, purely plant-based butter alternative BeleafTM PlantBetter from Walter Rau combines all the properties: It tastes like butter, can be processed in exactly the same way, but is significantly more climate-friendly.

The company has now developed and patented a innovation that lives up to the standard of butter in every respect. A product that not only tastes great, but also has the same technical and sensory properties.

A third of greenhouse gases are caused by food production. This includes butter production. This aspect was given special consideration during development. The Terra Institute confirms that BeleafTM PlantBetter produces around 50 % less emissions than butter. "We are proud that with BeleafTM PlantBetter, we are proud to be able to offer a sustainable solution that not only suits the taste, but also makes a positive contribution to climate protection," explains Harald Guimaraes, Head of Marketing. The plant butter is available in a 2 kg slab, which is ideal for laminating croissant and Danish pastry doughs. The 2.5 kg bar is ideal for sponge and shortcrust pastry as well as for crumbles and fillings.

This plant-based innovation not only has the same melting behaviour as butter, but even slightly better. The application, handling and storage for professional bakers remain unchanged. BeleafTM PlantBetter fits seamlessly into existing processes and simply replaces dairy butter.