Bega Cheese has been quietly tinkering with its peanut butter recipe since making a move into the category late last year.

Bega, which recently bought the Kraft factory and its peanut butter recipe from Mondelez International, has launched Dark Roast.

Whilst the recipe is exactly the same as the original Bega Peanut Butter, the peanuts are roasted at a higher temperature to give more of a flavoursome experience, according to its maker.

Hi Oleic Peanuts, which have a higher monounsaturated fat content than ‘regular’ peanuts, are used in the making of the product. The ‘good’ fats allow the peanuts to stay fresher for longer and gives them extra crunch, according to Bega.

Bega says the launch demonstrates its ongoing commitment to making the best tasting peanut butter, and offers a “glimpse into the exciting developments to come in the near future”.

"We are thrilled to launch Bega Dark Roast Peanut Butter and we’re confident that it will satisfy consumers’ palates," Bega Cheese CEO Barry Irvin says.

"Although we’re offering a delicious and robust new variant, Australians can still enjoy the original, never oily, never dry Bega Peanut Butter they have been for decades."

Bega Dark Roast Peanut Butter will be available at all major supermarkets and will have an RRP of $5.70.

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