Matches lamination, texture, and structure across pastries, brioche, and cakes. Once dialled in, results are consistent at high volume.
Compared with traditional dairy butter prices. Protects your margins and reduces your exposure to dairy price volatility — without changing what ends up on the plate.
Manufactured to the highest food safety standard. 18-month chilled shelf life. Consistent supply for commercial operations.
What is Herbivore?
It matches lamination, texture and structure — performing exceptionally well in brioche and cakes.
Available in:
✅ 1kg Butter Sheets
✅ 225g Blocks
How is Herbivore Different?
It also delivers up to a 30% COGs saving compared with traditional butter.*
Herbivore is made using our proprietary low-temperature extraction process — never hydrogenated — separating MCT oil from coconut oil, leaving a clean, rich, stable fat base crafted for professional baking.
Why Bakeries Are Switching?
Herbivore holds its structure during lamination and releases at the right moment
in the oven to create clean layers and lift.
Case Studies
Case Study 1
Question
Could Herbivore perform at scale for their NON-VEGAN customers without compromising on quality?
Adjustments Needed for Croissants
Key Outcomes
FY25/26 annual savings replacing dairy butter sheets.
Change to Puff Pastry Recipe
With dairy butter for taste and texture
Lamination and Crisp texture
Herbivore pastries baked daily
“Herbivore delivers incredible lamination in our puff pastry.”
— Andrew Fearnside, Founder, Wild Wheat Bakery
Case Study 2
Question
Volare Bakery faced the challenge of reducing costs to secure a national brioche contract, without compromising on their standards.
The requirements:
To find a solution, they conducted a blind tasting comparing dairy butter against Herbivore, with no discussion of ingredients or cost, judged purely on taste.
Key Outcomes
Herbivore baking was selected as a better product through blind taste testing alone.
Provided a cost advantage of 30% vs NZ dairy butter.
Volare secured the national food service contract.
—
Great quality with pure ingredients
“Winning on taste while improving margin
made our decision easy”
—Ryan Simmons, Volare Bakery, New Zealand
Case Study 3
Question
Can Herbivore perform in premium pineapple cakes to deliver product quality at scale while reducing COGs?
Key Outcomes
Clean, defined short pastry structure. Excellent crumble and mouthfeel.
Lighter fat profile that elevates the natural pineapple flavour.
Over high volume production.
No dairy, no soy, no allergens.
Herbivore contributed a meaningful reduction in production costs.
“Herbivore delivers the structure and flavour expected in a traditional pineapple cake.”
—Mark Southern, Celebrity Chef, New Zealand
Commercial Summary
Across flavoured pastries, brioche and premium cakes, Herbivore has proven itself at commercial scale against dairy butter.
Lets you make cleaner ingredient claims on your own packaging — a growing expectation from food service buyers and consumers alike.
Compared with traditional dairy butter prices. Protects your margins and reduces your exposure to dairy price volatility — without changing what ends up on the plate.
18-month chilled shelf life. Consistent supply for commercial operations.
No dairy, no soy, no allergens. Never hydrogenated.
Manufactured to the highest food safety standard.
Herbivore delivers everything traditional butter does —
without the cost volatility or compromise.