Plant-based butter alternatives perform well in shortbread, study finds

A recent study published in Physics of Fluids explores whether traditional Scottish shortbread – a famously simple and butter-rich recipe – can be successfully made using plant-based fats. The results suggest that at least two commercially available vegan butter alternatives can closely replicate the sensory and structural characteristics of dairy butter, offering potential for more inclusive and sustainable baked goods.

Conducted by Khalifa Mohamed, Peter Jenkins, Mónica S. N. Oliveira, and Juliane Simmchen, the research used rheological analysis and a blind consumer taste test to evaluate three plant-based fats compared to dairy butter. While the plant-based products varied in fat content and melting behavior, two of them – referred to as VA2 and VA3 – achieved comparable dough firmness and baking performance.

All four shortbread variants followed the same traditional recipe: just flour, sugar, salt, and fat. After testing texture and melt behavior using rheometry and FTIR spectroscopy, the doughs were baked and distributed to 45 participants in a blind sensory survey. Each sample was subtly marked using a traditional 'dimpling' method to aid identification while preventing bias.

Survey results showed that VA2 and VA3, with fat contents of 70% and 79% respectively (compared to 82% in dairy butter), were rated similarly to the traditional version in both texture and flavor. VA1, which had the lowest fat and highest water content, was associated with a chewier texture and received lower marks for flavor, though some participants still preferred it.

“Participants could not consistently distinguish between the dairy and VA2 or VA3 samples,” the authors noted, suggesting these plant-based options could be used in baked goods without compromising quality. The firmness of the dough and final baked product was closely tied to fat composition, particularly saturated fat levels and moisture content.

Importantly, while rheological data showed clear differences in the elasticity and melting points of the fats, these differences did not always correlate directly with consumer perception – highlighting the complexity of translating laboratory measurements into real-world eating experiences.

This research demonstrates that with careful formulation, plant-based fats can successfully mimic the functional and sensory roles of butter in traditional recipes. The findings could support broader adoption of vegan alternatives in foodservice and commercial baking, particularly as demand grows for more sustainable and health-conscious options.

The full study, titled Rheology and sensorial properties in traditional and plant-based (vegan) shortbread, is available via Physics of Fluids.