February 12, 2026

Plant-based cooking: full flavor, no compromise

"Plant-based food is bland." We have all heard it. And yet, plant-based cooking has never been so indulgent, creative and accessible. The secret? Quality products that don't sacrifice flavor. Holéo is proof: a plant oil with the real taste of butter.

Where does the "bland plant food" myth come from?

For a long time, plant-based alternatives to butter were summed up by margarine: an industrial product, often loaded with additives, with a taste that was… questionable. Early margarines sometimes contained more than 10 ingredients (emulsifiers, preservatives, colorings, acidifiers). The result: an artificial flavor that had nothing to do with butter.

That memory created a stubborn prejudice. But things have changed radically.

The new generation of alternatives

Holéo takes a completely different approach from margarine. Instead of trying to recreate the solid texture of butter using emulsifiers, Holéo chose the path of simplicity:

• Only 3 ingredients: sunflower oil, rapeseed oil, natural flavor
• A natural flavor developed in-house by Food Ingredients, flavor experts since 1994
• No additives: no salt, no preservatives, no colorings

The result? An authentic buttery flavor that surprises even the most skeptical.

For cooking: the same results (and even better)

Butter burns from 130°C / 266°F onward. That is its main drawback in cooking: it blackens, smokes and develops undesirable compounds. Holéo, being a vegetable oil, handles much higher cooking temperatures without burning or smoking.

In practice, this means:

• Pan-frying: perfectly golden vegetables and meats, without any scorching
• Roasting: crispy chicken with a buttery flavor that permeates the flesh
• Sauces: a perfectly smooth roux, with no risk of burning the fat

For baking: soft and light

This is perhaps where Holéo shines brightest. In baking, butter provides flavor, softness and richness. Holéo does exactly the same, with one considerable advantage: 40% less fat.

For 100 g of butter in a recipe, use 60 ml of Holéo. The batter is lighter, the crumb more airy, and the buttery flavor is still there. Brioches, cakes, crepes and cookies are just as indulgent.

For dressing: pleasure without cooking

A drizzle of Holéo over fresh pasta, basmati rice, steamed green beans or toast: the buttery flavor comes through instantly. Unlike butter, which needs to melt to release its aromas, Holéo is liquid and aromatic from the very first drop.

What converts say

Consumers who switch to Holéo often share the same surprise: they expected a flavor compromise and discover that the taste is fully there. Food service professionals adopt it for its practical advantages (long shelf life, no refrigeration needed) while finding that feedback from diners is positive.

Cooking plant-based means cooking smart

Switching to plant-based with Holéo does not mean giving up pleasure. On the contrary, it means embracing a way of cooking that is:

• Healthier: less saturated fat, zero cholesterol
• More convenient: no refrigeration, liquid and ready to use, 12-month shelf life
• More economical: up to 40% less fat used compared to butter
• Just as indulgent: the real buttery taste, with no compromise