“Our ingredients help formulators overcome both of these issues while providing a clean label solution that has great flavor that consumers will love. When incorporating pea-based proteins, it is critical to mask off notes and optimize the texture in the formulation,” said Michael Ivey, national sales director, Butter Buds. 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.“Formulators who work with pea-based proteins know that they can present challenges in terms of taste and texture.

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. “Our Non-Dairy Specialty Products help food scientists formulate tasty foods that address many of today’s nutritional and dietary needs.

“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. According to Mintel’s Better-For-You-Eating Report (November 2020), 93% of adults are reported to try to eat healthier options. Consumers are also increasingly opting for dairy alternatives due to health reasons. According to Mintel’s 35-market consumer research study (July 2020), 20% of consumers are planning to eat fewer animal products (such as dairy and meat) post-COVID 19. The COVID-19 pandemic has also accelerated the popularity of plant-based eating. According to Grand View Research, the global dairy alternatives market was valued at USD $20.50 billion in 2020 and is expected to grow at a rate (CAGR) of 12.5% from 2021 to 2028. 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.

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