![]() ![]() In the UK, start-up All Things Butter is looking to disrupt the conventional butter market with its ‘chef-led’ approach. Are butter and plant-based alternatives having a moment? ![]() From playing with chilli and herb flavourings to leveraging precise fermentation processes and developing new fat solutions, companies are shaking up traditional butters and spreads. In dairy-free butter alternatives, Upfield-owned brands such as Flora and I Can’t Believe It’s Not Butter, dominate.īut change is afoot in the butter and dairy-free spread categories, with new brands and innovations coming to market. Take a stroll down the dairy aisle and you’ll spot Danish butter brand Lurpak (owned by Arla Foods), Ireland’s Kerrygold (owned by Ornua), and a splattering of supermarket own-brands. The market is largely dominated by heritage brands. Made from the fat and protein components of churned cream, butter on a global scale is expected to bring in over $46bn (€42.6bn) in revenue this year alone. Emulsifiers, stabilisers, hydrocolloidsīutter is big business. ![]() Chocolate and confectionery ingredients.Carbohydrates and fibres (sugar, starches). ![]()
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