Plant-Based Butter Alternatives

Kagome's Created Plant-Based Butter Alternatives for Chefs

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.

Image Credit: Kagome USA

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.
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.
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.

Industries Being Reshaped

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.
Hospitality
The hospitality industry can differentiate itself by using plant-based butter alternatives in their menus as a healthier option for their customers.
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.
SCORE
1.2 out of 10
GENDER
50% Men50% Women
MARKETTop markets: North America
GENERATION
  • Gen Z
  • Gen Alpha
  • Millennial (primary audience)
  • Gen X (primary audience)
POPULARITY
Popularity 5%
Activity 14%
Freshness 16%