Butter - naturally pure
20 September 2017 2 Min Read
Customers keen on eating natural foods would be hard-pressed to find one as pure as butter.
With today’s diners demanding food that is ‘real’, it makes good business sense to choose ingredients as close to their natural state as possible.
And being just a churn away from full cream cow’s milk, butter easily meets that requirement.
But not all butters are created equal. The quality of a butter is determined by the quality of the milk used to make it.
With New Zealand’s temperate climate, cows are outdoors grazing on pasture all year round, thus producing a superior milk and consequently a butter with a fuller, creamier flavour.
Butter from pasture-fed cows also has more beta-carotene than cows fed on grains, which is why New Zealand butter has a distinct colour – you can literally see the goodness in that signature yellow hue.