Be Better My Friend

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Nederland
Amsterdam
Be Better My Friend

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To make sustainable pastry the new
normal by offering 100% plant-based
essentials with zero compromise.

17/09/2026

It's cookie time..
Over the next two weeks, we’re sharing cookie recipes, practical baking insights and a look behind the scenes at Be Better Lab, exploring the choices behind each bake.

14/04/2026

Be Better 100% makes you taste your core ingredient, unfiltered. Anhydrous by design. Zero allergens. Zero filter. Clean label

07/04/2026

Three cakes with raspberry buttercream.
One recipe. Zero compromises.
The main variable is the fat.

What you see in the middle and on the right isn’t a different recipe. It’s what happens when the fat stops competing with the flavour and the colour.
Raspberry has a colour. So does butter.
Be Better is a no-ego fat. Neutral by design, meaning it does its work and then disappears. What’s left is the fruit and the chef’s craft. Your buttercream looks and taste more pure and intense.

Try it yourself. Buttercream recipes in the link.

07/04/2026

Three cakes with raspberry buttercreams on top.
One recipe. Zero compromises.
The main variable is the fat.
What you see in the middle and on the right isn’t a different recipe. It’s what happens when the fat stops competing with the flavour and the colour.
Raspberry has a colour. So does butter.
Be Better is a no-ego fat. Neutral by design, meaning it does its work and then disappears. What’s left is the fruit and the chef’s craft. Your buttercream looks and taste more pure and intense.

Try it yourself. Buttercream recipes in the link.

02/04/2026

Four products. One methodology. Every savings figure in this carousel is measured against conventional dairy butter at equivalent fat content, validated by Eaternity, Zurich, certified lifecycle analysis covering agriculture through distribution. Maximum scores across climate, water, animal welfare, and rainforest protection.

31/03/2026

The disruption to Qatari LNG in early March 2026 is being compared to the Ukraine energy shock of 2022. Whether that comparison holds depends on how long the disruption lasts which remains unknown.

What is documented: the Ukraine cycle took 6 to 12 months to move from energy prices into bakery ingredient costs. Fertiliser, logistics, dairy, and grain all followed the same curve with different lags.

The questions that cycle raised for bakeries are worth revisiting now, while the situation is still developing.

25/03/2026

The most delicate flavours in pastry die in a fat with too much flavour.
You want green tea to taste like green tea and yuzu to taste like yuzu.
Working with delicate ingredients?
What is the fat you are using?

24/11/2025

The baked goods industry is under pressure.
Butter volatility, tighter Scope 3 rules, private-label competition, margin erosion and at the same time, consumers want indulgence and cleaner labels.

We can help easy your pressure a bit.
Here’s the overlooked part:
In most industrial pastry applications, butter isn’t the flavour driver.
The hero is fruit, chocolate, nuts, spices, not the fat.

This is why leading producers across Europe consider and shift to a dual-fat strategy:
Use butter where its flavour defines the product.
Use Be Better where flavour does not depend on butter.

It’s not ideological.
It’s operational.
A technical fat strategy that protects margin, reduces allergens, stabilises cost, and strengthens ESG performance with no change in recipe or process.

The Plant-Butter Audit
We review your current applications, map functional-fat opportunities, calculate raw material savings, and show the ESG impac

Book the audit by sending us an email to [email protected] and simply write ‘audit’

19/11/2025

The last four years showed something the pastry world forgot: stability is rare, and extremely valuable.

When we launched Be Better My Friend in 2021, the world changed faster than anyone expected. War disrupted sunflower supplies. Covid rewired kitchens. Ingredient shortages became normal. Energy and transport prices skyrocketed. Butter became one of the most volatile ingredients in the entire food chain.

Then the trend wave hit. Plant-based exploded and collapsed. Sustainability became political noise. AI blurred the line between real and fake.

We kept our plant-butter exactly what chefs asked for: neutral taste, 1:1 performance, no allergens, no palm, same recipe, same behaviour every single day. The only improvements we made were practical: cleaner profile, a more neutral aroma, and an extended shelf life. No reformulation cycles. No trend chasing. Just stability.

This is why more chefs started using us. When the world becomes unpredictable, one reliable ingredient becomes extremely valuable. Be Better gives you control. It makes your pastry feel more pure. It frees your core ingredients, your chocolate, your fruits, your spices, from being overshadowed.

If your kitchen needs less volatility and more control, start with the ingredient that didn’t move when everything else did.

For a sample go to www.bebettermyfriend.com

12/11/2025

Want the full tartlet recipe?
Download it now via the link in bio.

Learn how to bring out your chocolate’s origin without changing your process, your result, or your integrity.

Adres

Sarphatikade
Amsterdam
1017WV

Website

http://www.bebettermyfriend.com/

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