Keeping it simple
Thanks in part to the consumer trend to eat natural, locally produced products, butter consumption is at a 40 year high, according to the Dairy Farmers of America.
Photo by Thinkstock
New recipes
Manufacturers are revamping margarine recipes to include more natural ingredients and to eliminate trans fats in order to keep pace with consumer and FDA demands.
Photo by Jim Haines
Continental connection
Beurre d’Isigny is one of the European butters which have a higher butter fat ratio than domestic butters; 83% for European versus the standard 80% for U.S.
Photo by Jim Haines
Tasting of the green
European butters like Kerrygold have moved out of the specialty foods section to take their place in the dairy aisle next to domestic butter brands.
Photo by Jim Haines
Born in the U.S.A.
European-style butters have the same fat ratios as European butters but are produced in the U.S. Plugra is made in Texas.
Photo courtesy of the Dairy Farmers of America
Flavor on a roll
Manufacturers are enhancing the flavor of butter with other ingredients such as sea salt, herbs, spices and alcohol.
Photo courtesy of the Dairy Farmers of America
Flavored convenience
Pats of pre-flavored butter from Land O Lakes makes it easy for home cooks to ramp up the flavor of meat or vegetables.
Not having a cow
As consumers’ taste for butter expands, they are drawn to less conventional types such this water buffalo and cow milk blend from Amul.
Photo by Cora Weisenberger
