Butter Buds launches dairy-free solution to replace block butter

19 Jul 2021 --- Butter Buds, a business specializing in dairy and non-dairy concentrates, has developed an oil-based solution that allows manufacturers to replace block butter in many formulations, such as bakery products.

“F&B manufacturers and specialty food companies need on-trend, better-for-you ingredients with unique flavor profiles and functionality to respond to market demands for delicious, healthy, and imaginative dairy alternative products that sell,” Michael Ivey, national sales director at Butter Buds, tells FoodIngredientsFirst. 

The company’s latest dairy-free oil-based ingredient solution, Butter Buds ND Butter Base 100, made with coconut oil, enables bakers to deliver the same taste and texture as block butter. It also offers manufacturing advantages such as ease of handling, shelf-stable storage, pricing stability and longer shelf life. 

Coconut oil is a key component in Butter Buds ND Butter Base 100. Coconut oil and other oils help mimic the mouthfeel created by dairy components.

Rising allergy, health and animal welfare concerns associated with non-vegan foods are anticipated to continue their momentum and further propel the demand for non-dairy foods and beverages, Ivey says.

A competitive space
Dairy alternatives are in high demand, and the market is continuously gaining momentum due to increases in health consciousness, growing lactose intolerance, and consumer preferences for dairy-free foods.

Butter Buds started developing non-dairy products around six to seven years ago.Novelty will serve manufacturers well as they compete in the increasingly competitive dairy alternative market space. 

“For example, emerging trends in the beverage market include decadent, indulgent flavors such as s’mores, caramel, dulce de leche and red velvet – as well as exotic fruit and spicy flavors such as cacao, matcha and chai spice.”

Ivey says there has also been an increase in start-ups competing in the alternative dairy market, as “they intend to compete by popularizing new alternatives.”

“The potential for the dairy alternatives market looms large, and the US has the largest market share globally for bakery, confectionery, and convenience foods, and therefore presents a major opportunity for growth.”

Companies competing in the non-dairy ingredients landscape have been marketing their products as more “nutritionally valuable” than competing products or their dairy counterparts, further fueling the market shift toward plant-based ingredients.

Addressing dietary needs
Butter Buds’ non-dairy specialty products help food scientists formulate tasty foods that address many of today’s nutritional and dietary needs. 

“We can provide an effective dairy alternative solution – and deliver it within a shorter development timeline to help our customers expedite products to market,” Ivey notes.

Butter Buds ND Butter Base 100 specifically offers exceptional manufacturing and processing advantages while addressing the need to deliver great-tasting dairy-free options.

“To address the proliferation of plant-based oil spreads, Butter Buds has developed several oil-based options, including kosher pareve solutions, that can help formulators reach their flavor targets without the use of a dairy allergen,” says Ivey. 

“These products have been found to perform at similar quality levels as the dairy counterpart and at times even lower levels making it a win-win for manufacturers and consumers alike.”

By Elizabeth Green