Plant-Based Butter

Continued from PAGE 1 his own bakery, Hart Bageri There, she had the facilities and capabilities to work with food scientists to test recipes using plantbased butter for foodservice

The big achievement was using Tourlami plant-based butter to create a croissant that was every bit as good – Schoolman will say even better – than one made with dair y butter

“The internal structure was there,” Schoolman said “It was flaky It tasted great ”

Tourlami is on track to be launched in early 2023

“We want it to be the gold standard of plant-based butter,” Schoolman said

Besides the challenges inherent in creating a plant-based butter for pastries, Tourlami’s path to market included the COVID pandemic

“The pandemic slowed things down,” Scoolman said “Some ingredients were hard to get And we were figuring out how to work within the COVID restrictions