Butter Buds, a producer of dairy and non-dairy concentrates, developed a new solution to replace block butter used in formulations by manufacturers of branded and store brand products such as bakery items.
The solution is an oil-based ingredient that is free of dairy and made with coconut oil to help bakery manufacturers deliver a product with the same taste and texture as using block butter. Butter Buds, Racine, Wis., calls the item Butter Buds ND Butter Base 100.
The product also produces additional advantages such as ease of handling, shelf-stable storage, and pricing stability, according to the company.
Dairy alternatives are increasing in demand, according to the company, citing Grand View Research that said the global dairy alternatives market was valued at $20.5 billion and expected to grow at a rate of 12.5% from 2021 to 2028.
“At Butter Buds, we are always aiming to develop the best non-dairy ingredient solutions for our customers, so we are very excited to share our new solution for a block butter replacement,” said Michael Ivey, national sales director. “Our non-dairy specialty products help food scientists formulate tasty foods that address many of today’s nutritional and dietary needs. Our team of experts, along with a legacy of industry experience, and our focus on efficiency allow Butter Buds to provide an effective dairy alternative solution — and deliver it within a shorter development timeline to help our customers expedite products to market. Butter Buds ND Butter Base 100, our new block butter replacement solution, specifically offers exceptional manufacturing and processing advantages while addressing the need to deliver great-tasting dairy-free options consumers will love.”
Butter Buds manufactures a wide variety of concentrated diary flavors made from fresh butter, cream and cheese, but also provides a variety of clean label products and non-dairy alternatives.
“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,” said 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."