In an effort to help chefs cater to changing consumer preferences, Kagome USA has just unveiled a lineup of Plant-Based Butter Alternatives for restaurants.
With a growing number of consumers ditching dairy and embracing plant-based lifestyles, Kagome sought out to create new plant-based butter options that chefs could incorporate into their dishes. Kagome’s Plant-Based Butter Alternatives include both sweet and savory options, such as Cinnamon & Brown Sugar, Hot Honey, Misco Ginger, and Chipotle & Sun-Dried Tomato. Each one is made from a blend of sunflower oil, coconut oil, and cocoa butter, and can actually be used as a 1:1 replacement for most culinary applications. Additionally, the plant-based butters have a lower melt-point and a higher smoke-point than dairy butters, and a slightly healthier makeup that is lower in saturated fat and free of cholesterol.
Plant-Based Butter Alternatives
Kagome's Created Plant-Based Butter Alternatives for Chefs
Trend Themes
1. Plant-based Diets - Creating plant-based butter alternatives for chefs is indicative of a trend towards more plant-based diets that businesses can capitalize on.
2. Dairy Alternatives - The rise of dairy alternatives, like plant-based butters, presents an opportunity for businesses to innovate in the dairy industry and create new products.
3. Healthy Eating - The push towards healthier eating, with alternatives like the plant-based butter options, is a trend that businesses can take advantage of by creating more innovative and healthful food products.
Industry Implications
1. Food Manufacturing - The food manufacturing industry can take advantage of the plant-based butter alternatives trend by creating more products that substitute artificial ingredients with healthier alternatives.
2. Hospitality - The hospitality industry can differentiate itself by using plant-based butter alternatives in their menus as a healthier option for their customers.
3. Food Service - Food service providers can take advantage of the trend towards plant-based diets and healthy eating by offering more plant-based options on their menus.