Butter’s time to shine? The innovations churning up traditional spreads

Butter is big business. Made from the fat and protein components of churned cream, butter on a global scale is expected to bring in over $46bn (€42.6bn) in revenue this year alone.

The market is largely dominated by heritage brands. Take a stroll down the dairy aisle and you’ll spot Danish butter brand Lurpak (owned by Arla Foods), Ireland’s Kerrygold (owned by Ornua), and a splattering of supermarket own-brands.

In dairy-free butter alternatives, Upfield-owned brands such as Flora and I Can’t Believe It’s Not Butter, dominate.

But change is afoot in the butter and dairy-free spread categories, with new brands and innovations coming to market. From playing with chilli and herb flavourings to leveraging precise fermentation processes and developing new fat solutions, companies are shaking up traditional butters and spreads.

Are butter and plant-based alternatives having a moment?

In the UK, start-up All Things Butter is looking to disrupt the conventional butter market with its ‘chef-led’ approach. Founded by Toby Hopkinson and chef Thomas Straker, All Things Butter, aims to put ‘British farming at the forefront’, while shaking up the category.

Its current range includes classic salted and unsalted SKUs, as well as Garlic & Herb and Chilli offerings.

The duo had observed minimal innovation in dairy butter, and so developed the brand to fill a gap for new, exciting, and proudly British butter. “For the past 30 years or so, the butter industry has been dominated by heritage led dairy brands and has seen little innovation, losing out market share to plant-based brands which have been growing on supermarket shelves,” ​co-founder Toby Hopkinson told FoodNavigator. “We wanted to change this, and saw a gap in the market for a disruptive dairy brand…