Spread a Little Indulgence

“Nut butters are one of those ingredients that quietly elevate almost everything they touch.” Luis Aste, director of R&D and sales, Vör Foods, understands the culinary potential that’s often overlooked by chefs and menu developers when it comes to making greater use of the dairy-free ingredient. “They instantly bring richness and depth, adding a natural creaminess and subtle roasted flavor that lifts everything from a smoothie bowl to a savory sauce.”

Nut butters also offer an important tactical advantage. “They tap into exactly what diners are asking for right now,” Aste continues. “More plant-based options, more protein, more clean-label ingredients—while still feeling indulgent and familiar.”

According to Fortune Business Insights, the global market for nut ingredients is expected to grow from a $21.55 billion market in 2026, to $35.95 billion in 2034. Analysts credit increasing demand for plant-based products, healthy fats, dairy alternatives and clean-label functional ingredients. Researchers at Market Research Future estimated the global nut butters market at $3.7 billion in 2024, with steady growth projected, especially for pistachio, almond and cashew varieties, which are enjoying faster growth than the still dominant peanut butter.

Foodservice chefs seeking to step up their innovation game will find that nut butters provide advantages here, too. “Because they work across categories, it’s incredibly easy to introduce fresh ideas without complicating operations,” says Aste. “In the kitchen, they perform beautifully as natural emulsifiers and thickeners, helping create silky textures and consistent results. They are a smart, multi-use ingredient that brings a lot of impact with very little friction.”

Vör Foods is a manufacturer of high-performance nut butters, nut-based ingredients (such as creams/fillings where other ingredients are added) and finished goods, including branded products and custom blends. Nut butter and filling varieties include those made from pistachios and hazelnuts—two of the most in-demand nut flavors today—in addition to almonds, cashews, macadamias, peanuts, pecans and walnuts. Vör provides domestic supply and primarily uses U.S.-sourced ingredients, including pistachios from California. The company was recently acquired by Puratos, the global leader in baking and sweet goods innovation.

A FRESH SPREAD OF IDEAS

Nut butters offer operators a natural, premium boost, with their impact coming into sharper focus with a look across different menu categories. “They are one of those ingredients that can do a lot of heavy lifting. They bring a depth, richness and a sense of craft that helps even familiar items feel a little more special,” says Aste. And with so many varieties, operators have a broad canvas for flavor play. He offers a number of menu concept suggestions to inspire further ideation.

Breakfast. “Nut butters instantly make ‘healthy’ options feel more intentional,” says Aste. “Think smoothies, acai bowls, oatmeal or parfaits with a swirl of almond butter or peanut butter to bring protein and richness. They also work beautifully as spreads or toppings for pancakes, waffles and toast.” Signal a premium by swapping a conventional peanut butter with a hazelnut or pistachio variety.

Snacks: “Snacks are all about convenience with a little indulgence, so nut butters fit right in,” asserts Aste, noting their ability to add both protein and surprise to items like granola bars, cookies, dips and spreads. “Even a basic hummus or cracker plate feels more elevated with a nut-based component layered in.”

Mains and Sides: Nut butters can completely transform savory dishes. “Chefs can use them to enrich soups, dressings, marinades and sauces, adding a rounder, more complex flavor,” notes Aste. “And operators who want something truly unexpected can lean into ideas like a peanut butter-infused burger or a pistachio-based sauce that taps into the plant-forward trend.” He cites pistachio and macadamia butters as having a moment, thanks to their versatility and global flavor cues.

Desserts: Aste suggests that desserts are where nut butters and nut fillings can really help operators break from the routine. In addition to inclusion in a wide array of baked goods, “They can bring depth to classics like soufflés, tarts, crème brûlées and cakes.” This is another category taking full expansion of the explosive popularity of pistachio. In addition, he says, “Hazelnut, pecan and peanut butters also layer beautifully into pastry creams, fillings and even toppings for specialty beverages.”

WHERE NUTTY MEETS NOTABLE

The first step in making nut butters work to their greatest advantage on modern menus is understanding the unique qualities of different flavor varieties, as well as smart, complementary ingredient pairings. “Each brings its own personality to the plate,” says Aste, highlighting four.

Pistachio leads the pack across both nut butters and blends, says Aste, crediting its naturally vibrant hue and aromatic, slightly sweet profile and ability to read as both indulgent and wellness-aligned. “It pairs beautifully with chocolates, honey, vanilla and bright fruits like raspberry,” he notes, adding, “And it shines in Mediterranean and Middle Eastern dishes alongside ingredients like lamb, chicken, rice, herbs and olive oil.” Vör Foods offers pistachio butter in multiple viscosities. “Some are fluid enough to drizzle, while others are more structured for baking.” He also gives a shout-out to pistachio cream fillings as one of the fastest-growing formats. “Their silky, uniform texture, paired with a balanced sweetness makes them ideal for pastries, gelato and premium desserts where presentation and consistency matter.”

Hazelnut has a deep roasted profile that is a natural partner for chocolates and desserts, delivering an indulgent roasted character and wonderfully smooth spreadability. “While its savory pairings are less common, it works nicely in certain European applications, often as a crust or a paste,” says Aste.

Cashew butter is “wonderfully versatile,” he says, calling it “the workhorse in the portfolio.” Its mild flavor and ultra-creamy texture allow it to slip seamlessly into recipes without overwhelming other ingredients. “It’s equally at home with warm spices, maple, coconut and mango, while also working in the creamy bases of Indian and Thai dishes.”

Macadamia brings a buttery richness that pairs effortlessly with tropical flavors like coconut and pineapple, as well as with seafood and lighter proteins in Hawaiian and Pacific-inspired menus, says Aste.

GO NUTS WITH GUIDANCE

Menu developers at high-volume chains looking to move beyond off-the-shelf nut butters and build a signature profile can tap into the expertise of the Vör Foods/Puratos team to create a custom ingredient. “When we’re developing a new nut butter for foodservice, we begin with the chef’s intended applications, because that dictates everything from texture to roast level,” says Aste of the R&D collaboration. “Sometimes the goal is a velvet-smooth drizzle for bowls or beverages; other times, it’s a butter with enough structure to hold its shape inside a laminated pastry or filling.”

Operational realities are also factored into the process. “How will the product behave in real kitchen conditions—under heat, in mixers, in the oven? Reliability is absolutely essential,” Aste notes. Some hold up beautifully during baking or blending, while others need to be formulated specifically for that environment.

“And, of course, flavor is always a priority,” he continues. “Whether a chef wants something neutral and versatile or something more roasted, aromatic or sweetened, the final profile has to complement the dish—or dishes—while still offering a distinctive point of view.” Given their natural richness, a little nut butter can go a long way. Find the right inclusion rate to keep the dish harmonious, he urges.

Texture is equally valuable. Nut butters can add body, creaminess and mouthfeel, but choosing the right format matters. “A thin, pourable butter performs very differently from a thick, structured one,” Aste advises. In Puratos’ annual Taste Tomorrow Trends Survey, 7 of 10 consumers reveal they actively seek foods with contrasting textures, confirming that mouthfeel has become an important driver when it comes to selecting one product over another.

PREMIUM POWER

Nuts, along with fruits, have an enviable reputation among consumers, who see them as power ingredients—ones that are both tasty and healthy, according to Taste Tomorrow Trends Survey findings. Nut butters are naturally rich in plant-based protein, fiber and healthy facts, providing satiety and energy; qualities consumers continue to prioritize.

With texture, wellness cues and premium appeal all trending upward, now’s the moment to spread nut-butter innovation a bit further across restaurant menus. “Once chefs start exploring roast levels, sweetness, viscosity and blend possibilities, nut butters become an exciting playground for creating signature flavors and textures that can truly set a menu apart,” Aste concludes.

Ready to leverage the power of nut butters and nut-based fillings on your menu? Click here to give Puratos product portfolio a try.