Aug 29, 2018
3 mins read
Nutritional advice in the ‘70s and ‘80s had people believing the key to good health was to eat less fat and more carbohydrates. However, scientists – and in turn, consumers – know today that this low-fat belief was built on flawed studies.1
Long gone are the days where synthetic products, such as margarine, were considered a healthier option than those provided by nature, with consumers now demanding more natural ingredients in what they eat – a remit butter easily fulfils.
And this shift in thinking is good news not only for consumers’ wellbeing, but their taste buds too. Because, there have never been any questions over butter’s superior flavour, as evidenced by chefs continuing to use it, even during the anti-butter years.
But now consumers are following those chefs’ enthusiasm, armed with the knowledge that butter – and its impossible-to-imitate taste - can easily fit into a healthy, balanced diet.
And at Anchor Food Professionals, our premium products and experience with commercial kitchens can help satisfy your customers’ desire to have that buttery goodness back in their food.
1. Siri-Tarino, PW., Sun, Q., Hu, FB., & Krauss RM. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. Am J Clin Nutr. Mar 2010; 90(3):535–46. doi: 10.3945/ajcn.2009.27725. Epub 13 Jan 2010.