With more consumers opting for plant-based food alternatives, it's never been a better time for food scientists to unveil a new low-calorie butter alternative that's made mostly from water.
The new product is made by emulsifying a small amount of vegetable oil and milk fat with 80 percent water to mimic the texture and taste of butter. It also features beeswax as a stabilizer to further immediate the consistency of real butter. The new butter alternative boasts 25.2 calories and 2.8 grams of fat per tablespoon, a much healthier makeup than the nutritional benefits of traditional butter.
The widespread adoption of this new water-based butter could drastically reduce the nation's dependence on dairy which greatly contributes to climate change in addition to lowering the population's consumption of trans-fat.
What's Driving This Trend
- Plant-based Food Alternatives
- The increasing trend towards plant-based food alternatives creates opportunities for innovative low-calorie butter substitutes.
- Low-calorie Food Alternatives
- The growing demand for low-calorie food products creates opportunities for the development of water-based butter alternatives.
- Climate-friendly Products
- The need for climate-friendly products opens the door for water-based butter alternatives that reduce the nation's dependence on dairy.
Who This Affects Most
- Food Science
- The food science industry can develop innovative butter substitutes using water-based formulations to cater to health-conscious and environmentally-conscious consumers.
- Sustainable Agriculture
- Sustainable agriculture companies can explore new ways of producing beeswax as a stabilizer to support the production of water-based butter and other low-fat and low-calorie food alternatives.
- Food Retail
- The food retail industry can capitalize on the growing demand for plant-based and low-calorie food products by adopting and promoting water-based butter alternatives and other similar items.
