The Most Sustainable & Healthy Oil in the World Is New & Improved!

Hot Off The Press! (Literally)

We're halfway to Christmas (yay!?), so it's fitting that Jorge and I got a present in the mail.

The "present" (which we paid thousands of dollars for) came from the product development experts we've been working with. It represents a big step towards accomplishing one of our make-or break goals for 2017. The present was...

New and improved Heilu butter! 

Our reaction upon opening the package was similar to that of Bill Gates and his cool dude crew at the launch of Windows 95:

This is how Jorge and I felt upon seeing our new butter for the first time.

Ok, maybe we weren't that excited. But we were pretty pumped.  

What's So Exciting? 

As some (actually, a surprising many) of you who've been following along know already, our previous version of Heilu butter was already pretty good. When the experts at Canada’s Smartest Kitchen used it in blind taste tests the results were very positive. They said it could replace as much as 100% of traditional oils in dishes as varied as confits and pastries. Pretty good!

But "pretty good" isn't great. For you to be convinced to buy bug fat, it's not enough for it to be very healthy and sustainable. It needs to be tasty, easy to use, and not have any unfamiliar characteristics too.

The new butter is getting very close to meeting those characteristics. It has the colour and texture of coconut oil, but doesn't have any coconut-y smell or taste. It doesn't taste or smell much like anything, which we think is a good thing.

An added bonus is its smoke point is 210°C / 410°F. That’s about the same as grape seed oil and notably higher than the smoke point for coconut oil and butter (both 177°C / 350°F). 

The old (left) and the new (right).

The old (left) and the new (right).

Who Wants to Try?

Now that we just about have our final product, it's time to start playing around with it to see what recipes it works best in. Unfortunately, Jorge and I have a hard enough time making quesadillas and scrambled eggs, so we're looking for input from the more culinary-inclined. Can you help?

Are you interested in trying out the new Heilu butter? Or do you know someone in the food industry, a food blogger, or a food fanatic who might be? If so, please get in touch with us by email.

So far, the only experimentation we've done with the new butter is to make some dark "Heilu-zelnut" chocolates. They are fantastic. I can't imagine what delicious stuff people who actually know how to cook could prepare. 

If we can somehow make stuff as good as these Heilu-zelnut chocolates, imagine what people who know how to cook can make!

If we can somehow make stuff as good as these Heilu-zelnut chocolates, imagine what people who know how to cook can make!

Stay Tuned!

Next on our agenda is the yin to the butter's yang: protein powder. As we've shared with you before, our current iteration of Heilu powder is not very good. Lucky for us, the same experts who helped us with the butter are working on it as you read this. Stayed tuned for some news (hopefully good) in the next couple months. 

Meanwhile, if you or someone you know might be interested in experimenting with the new Heilu butter, let us know at

Finally, as always, thanks for your support!

Jorge & Chris