Antoine van Heerden, founder of ButtaNutt, grew up surrounded by macadamia orchards on his family’s farm. Inspired by a passion for natural, plant-based alternatives, he transformed different nut varieties into a line of creamy, flavourful products that challenge traditional dairy.
From nut butters to milk and soft-serve ice cream, Van Heerden’s innovative approach offers accessible, delicious options that appeal to a broad audience, from lactose-intolerant consumers to those exploring sustainable choices.
At the heart of ButtaNutt’s journey is a commitment to quality and inclusivity, sourcing their raw products – such as macadamias, almonds, and peanuts – from local suppliers. Driven by a desire to mimic the taste and texture of dairy without compromise, Van Heerden experiments with unique ingredients and production methods, paving the way for future innovations.
Food For Mzansi spoke with Van Heerden about the inspiration behind ButtaNutt, the challenges of plant-based product development, and the brand’s vision for a growing South African market.
Lisakanya Venna: What’s the story behind ButtaNutt, and how did you get into plant-based milks?
Antoine van Heerden: ButtaNutt’s story started with my family farming macadamias in the early 2000s. When the first crop was ready, I began selling the nuts to friends and quickly saw a great opportunity, especially for making spreads and macadamia nut butter.
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From there, we expanded to include other nuts as well. About five years ago, I started experimenting with plant-based alternatives, which led to adding a variety of new products.
How do you ensure the taste and texture of your products are on point without using traditional dairy?
We aim to mimic or imitate dairy as closely as possible, though you can’t exactly replicate its unique flavour. We focus on matching the fats, sweetness, and mouthfeel of dairy, and we get pretty close.
While our products have their own distinct flavour and don’t taste exactly like dairy, they still deliver a creamy, delicious experience that makes them a great alternative.
Who’s the target market for ButtaNutt? Just those with dietary restrictions or a broader audience?
Our products are made accessible to a wide range of South Africans, including those with lower incomes who still want to give them a try. Our customers include people who are lactose intolerant, those curious about plant-based options, and others motivated by environmental concerns. Interestingly, many of our own factory workers also choose to buy and enjoy our milk.
Can you tell us about any unique ingredients or processes that set your ice cream apart?
We make a soft swirl ice cream primarily made with our plant-based milks, which we’ve been producing for the past five years. It’s a fantastic product that we’re very proud of.
While we’re still working on how to commercialise it and make it more widely accessible, for now it remains exclusive to our own staff and customers who visit us.
What’s next for ButtaNutt – any new products or innovations on the horizon?
We remain motivated to create high-quality, accessible products. Currently, we’re exploring several extensions, including high-protein milks, instant porridge, and expanding our beverage range, which already includes coconut water. We’re also developing healthy drinks and growing our cultured product line with options like yoghurt and butter.
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