Butter Gains New Flair with Diverse Flavours and Formats: Industry Innovation Round-Up
Source: DairyNews.today
Butter, a beloved kitchen staple, has recently experienced a wave of innovation, with brands introducing unique flavours and formats to cater to modern consumer preferences. From sweet spreads to plant-based options, the latest offerings are elevating butter to a new level of culinary appeal.
All Things Butter – Sweet Butter Range
UK dairy brand All Things Butter has expanded its portfolio with a sweet butter range developed alongside baker Ruby Bhogal. The range debuted with Cinnamon Bun Butter, blending British butter with cinnamon, sugar, and lemon, designed for spreading over baked goods. More recently, Chocolate Butter joined the line-up, featuring British cream, chocolate, and a touch of salt for a sophisticated take on traditional chocolate spreads. Aimed at adding versatility to cooking and baking, this range redefines sweet spreads.
Kerrygold – Savoury Butter Blends
Kerrygold, an international brand under Ornua, has introduced Butter Blends, a savoury range featuring flavours such as Chive & Onion, Sundried Tomato & Basil, and Bell Pepper & Garden Herbs. Made with milk from grass-fed Irish cows, these blends offer a rich, smooth texture without artificial additives, perfect for enhancing savoury dishes.
Arla – Anchor Squeezy and Lurpak Plant-Based Spread
Arla has introduced Anchor Squeezy, a butter in a squeezable bottle for easy application, blending concentrated butter with rapeseed oil. Additionally, a plant-based version of the popular Lurpak spread entered the UK and Danish markets, offering a clean-label, vegan option with the same functionality as its dairy counterpart, suitable for spreading, cooking, and baking.
A1 Steakhouse Butter
Kraft Heinz’s A1 brand has ventured beyond sauces with A1 Steakhouse Butter, developed in collaboration with Epicurean Butter. Featuring A1’s signature tangy flavour and infused with fresh herbs, this butter is tailored for meat dishes, offering a convenient and bold addition to kitchens across the U.S.
Challenge Butter & Lawry’s Seasoned Butter Snack Spread
Challenge Butter has teamed up with Lawry’s to create a seasoned butter snack spread combining freshly churned butter with Lawry’s herbs and spices. Available in the U.S., this spread targets the snack market with a seasoned twist, adding versatility to classic butter.
Flora’s Smoked Garlic Plant B+tter
Flora has expanded its plant-based line with Smoked Garlic Plant B+tter, a vegan-friendly option designed for versatility in dishes like garlic mushrooms and pasta. Made without common allergens, this unique butter debuted exclusively in Sainsbury’s before expanding further, reflecting Flora’s dedication to sustainable, taste-forward dairy alternatives.
Miyoko’s Creamery – Oat Milk Butter Flavours
Miyoko’s Creamery has introduced Garlic Parm and Cinnamon Brown Sugar oat milk butters, created using traditional dairy methods. These butters bring unique flavours to both dairy and plant-based fans, with uses ranging from sourdough spreads to sautéing ingredients.
Sublime’s No.11 – Lemon, Caper & Dill
Sublime’s No. 11 butter, with lemon, caper berries, and dill, appeals to culinary enthusiasts seeking distinct flavours. Ideal for seafood, this butter’s high butterfat content and simple ingredient list, made from grass-fed British cream, make it a versatile choice for sauces and spreads.
Willicroft’s Original Better – Fermented Plant-Based Butter
Dutch brand Willicroft has launched a plant-based fermented butter that closely resembles dairy butter in taste, spreadability, and melting properties. Made with European-sourced soybeans and fermented to mimic high-end dairy butter, this option entered the Netherlands and German markets after significant development and investment.
From traditional dairy to innovative plant-based alternatives, the evolution of butter reflects a growing consumer appetite for diverse flavours and formats, bringing fresh excitement to this classic culinary essential.
UK dairy brand All Things Butter has expanded its portfolio with a sweet butter range developed alongside baker Ruby Bhogal. The range debuted with Cinnamon Bun Butter, blending British butter with cinnamon, sugar, and lemon, designed for spreading over baked goods. More recently, Chocolate Butter joined the line-up, featuring British cream, chocolate, and a touch of salt for a sophisticated take on traditional chocolate spreads. Aimed at adding versatility to cooking and baking, this range redefines sweet spreads.
Kerrygold – Savoury Butter Blends
Kerrygold, an international brand under Ornua, has introduced Butter Blends, a savoury range featuring flavours such as Chive & Onion, Sundried Tomato & Basil, and Bell Pepper & Garden Herbs. Made with milk from grass-fed Irish cows, these blends offer a rich, smooth texture without artificial additives, perfect for enhancing savoury dishes.
Arla – Anchor Squeezy and Lurpak Plant-Based Spread
Arla has introduced Anchor Squeezy, a butter in a squeezable bottle for easy application, blending concentrated butter with rapeseed oil. Additionally, a plant-based version of the popular Lurpak spread entered the UK and Danish markets, offering a clean-label, vegan option with the same functionality as its dairy counterpart, suitable for spreading, cooking, and baking.
A1 Steakhouse Butter
Kraft Heinz’s A1 brand has ventured beyond sauces with A1 Steakhouse Butter, developed in collaboration with Epicurean Butter. Featuring A1’s signature tangy flavour and infused with fresh herbs, this butter is tailored for meat dishes, offering a convenient and bold addition to kitchens across the U.S.
Challenge Butter & Lawry’s Seasoned Butter Snack Spread
Challenge Butter has teamed up with Lawry’s to create a seasoned butter snack spread combining freshly churned butter with Lawry’s herbs and spices. Available in the U.S., this spread targets the snack market with a seasoned twist, adding versatility to classic butter.
Flora’s Smoked Garlic Plant B+tter
Flora has expanded its plant-based line with Smoked Garlic Plant B+tter, a vegan-friendly option designed for versatility in dishes like garlic mushrooms and pasta. Made without common allergens, this unique butter debuted exclusively in Sainsbury’s before expanding further, reflecting Flora’s dedication to sustainable, taste-forward dairy alternatives.
Miyoko’s Creamery – Oat Milk Butter Flavours
Miyoko’s Creamery has introduced Garlic Parm and Cinnamon Brown Sugar oat milk butters, created using traditional dairy methods. These butters bring unique flavours to both dairy and plant-based fans, with uses ranging from sourdough spreads to sautéing ingredients.
Sublime’s No.11 – Lemon, Caper & Dill
Sublime’s No. 11 butter, with lemon, caper berries, and dill, appeals to culinary enthusiasts seeking distinct flavours. Ideal for seafood, this butter’s high butterfat content and simple ingredient list, made from grass-fed British cream, make it a versatile choice for sauces and spreads.
Willicroft’s Original Better – Fermented Plant-Based Butter
Dutch brand Willicroft has launched a plant-based fermented butter that closely resembles dairy butter in taste, spreadability, and melting properties. Made with European-sourced soybeans and fermented to mimic high-end dairy butter, this option entered the Netherlands and German markets after significant development and investment.
From traditional dairy to innovative plant-based alternatives, the evolution of butter reflects a growing consumer appetite for diverse flavours and formats, bringing fresh excitement to this classic culinary essential.
