Organic Garage’s Future of Butter is all-natural and plant-based, and it promises to please all customers, regardless of their dietary preferences. The rich and cultured alternative to butter underwent months of testing to ensure that it could support restaurant and foodservice applications, and consumers will appreciate being able to add depth to their dishes in new ways. Now available at selected retailers in Ontario, including all Organic Garage stores, the Future of Butter can be used to sauté, bake and much more.
The Normandy-inspired, all-natural cultured plant-based butters are said to be "comparable to the best of conventional dairy-based butters" and the products can be found in both salted and unsalted varieties. Free from gums and starches, the formulas consist of simple, natural and organic ingredients like refined coconut oil, raw cashew and coconut cream and miso, plus probiotic cultures.
Key Themes Behind This Trend
- Cultured Plant-based Products
- There is an opportunity for companies to create a whole line of cultured plant-based products, such as cream cheese, sour cream and yogurt.
- Probiotics in Plant-based Products
- Incorporating probiotics into plant-based products, such as butter, is a disruptive innovation opportunity that can improve gut health for consumers.
- Growing Demand for Plant-based Alternatives
- There is a growing demand for plant-based alternatives, not only for health and environmental reasons but also for ethical and social issues, creating more opportunities for businesses to enter the industry.
Where This Applies
- Plant-based Butter Industry
- The plant-based butter industry is growing and becoming more competitive, providing opportunities for businesses to create unique and innovative products.
- Probiotics Industry
- The probiotics industry has the potential to expand into the plant-based space to meet the growing demand for gut-healthy products.
- Dairy Alternatives Industry
- The dairy alternatives industry is expanding rapidly, with new players entering the market, creating more opportunities to develop innovative and disruptive plant-based products.
