Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/986636
B utter or margarine? That's no longer the question, according to Aidan Altman and Andrew McClure, the co-founders of Fora Foods. At the 2018 Winter Fancy Food Show, the partners started spreading the news about their plant-based Faba Butter. They offered samples on sliced bread and melted on popcorn to prove how close the non-dairy alternative was to the real thing. "We genuinely feel our product tastes and functions just like butter, and we want the consumer to think of it that way, with no behavioral shift at all," says Altman, 24. "We don't want to just reach a handful of vegans." producer profile 106 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com These vegan entrepreneurs believe their Faba Butter can be an easy replacement for the real thing. BY JULIE BESONEN Andrew McClure and Aidan Altman, Fora Foods A New Kind of "Super Butter" PHOTO: FORA FOODS