Beat butter price instability by giving our butter alternative a Whirl

The global dairy trade has seen prices fluctuate over the past year or so, causing issues for those who rely on butter in their kitchen, the price of which can be unstable and change from month to month.

This leaves caterers in a difficult position - either charging too much or not charging enough for their dishes and products containing butter.

Luckily, we have a fantastic butter alternative available – Whirl – which has a rich, buttery flavour that gives dairy a run for its money. Comparable price stability is just one of the compelling reasons to give Whirl a try!

Whirl is fantastically versatile, hugely convenient, tastes great and is suitable for a number of dietary needs. We’ll explore all this below…

Using Whirl in your kitchen will help you beat the butter price rises, all while saving you money. Whirl makes it easier to budget and set product and menu prices.

There are several other factors that make Whirl great value for money – including the fact that Whirl has a 12-month ambient shelf life – which helps caterers to reduce waste.

Not only this, but Whirl has a great taste that’s consistent and doesn’t change throughout the seasons like butter – so you’ll always know exactly what you’re dealing with. And in terms of cooking and baking with Whirl, it also doesn’t split, scorch, or discolour – as well as being conveniently pourable.

Did you know that whirl is also hugely versatile? You can also grill, shallow fry, sauté, baste, roast and bake using Whirl. Make sure you take a look at some of our delicious recipes here, such as our scrumptious lavender loaf cake, or our herb crusted cod.

Finally, Whirl has 65% less saturated fat than butter, making it a healthier option compared to traditional dairy products. There’s an unsalted version too, for those concerned about sodium intake.

So now you’ve heard all the great benefits of using Whirl, why not give it a try? Order a free sample here.

*Source – EU Commission, 12 months to February 6th data.