The new sustainable, healthy and plant-based alternative to dairy-based butter and palm oil is shea butter. Recently, there has been a growing demand for shea butter because of the rising consumer awareness in Europe and North America.
Studies show that by 2025, shea butter in the market is estimated to reach US$1.74 billion. Netherlands-based ingredients supplier Bunge Loders Crocklaan (BLC) has developed healthy shea margarine using a crystallisation process. The company explained that this process results in exceptional sensory performance.
“It makes it particularly appropriate for the bakery sector, enhancing the puff, crispiness and colour in products like croissants and Danish pastries,” said BLC.
The formula is organic and free from artificial flavours and preservatives, which makes it an excellent substitute for dairy-based butter.