Queensland entrepreneurs have created a dairy-free butter alternative called Phyto, based on vegetables and nuts.
Phyto tastes, melts, cooks and looks like butter, but it is completely dairy free, made from ingredients such as almonds and carrots containing no canola, rapeseed or palm oil.
Phyto’s founders Ashley Jubinville and Matthew Weller say their goal is to inspire customers to make healthier choices for themselves and their families, and provide delicious food products they can feel good about buying for their loved ones, that are also easy on the environment.
They cite reports suggesting between 65 and 70 per cent of the world’s population suffer from dairy intolerance, which the Australian Bureau of Statistics says is the most common food intolerance in Australia.
“We want everyone who buys Phyto to know that they are making the best possible choice for their health, why it’s the best possible choice, and also that they’re helping the environment in the process. We want to inspire other brands to prioritise the health of their customers above profit always,” said Jubinville.
The pair claim Phyto prides itself on sustainability and its environmentally friendly production process which uses 13 times less water to produce than dairy butter. Phyto is non-hydrogenated, which means it does not go through a process that chemically modifies the ingredients, producing trans fats. The product can be used as a spread, in baking, or in cooking.
Jubinville says that when she went dairy free she thought she would miss cheese the most, but it was butter because “it just goes everywhere and is so unique in flavour”.
“I was even doubtful I would ever be able to create something that could compare but persistence paid off and now I can have my butter and eat it too,” she added.
Currently stocked in 10 Queensland independent retailers (mostly IGAs) and growing each week, the company now plans to pursue national distribution.