After decades of misinformation about the role fat plays in a healthy diet, butter’s well and truly back on the menu.
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.
Butter has a wide variety of uses in kitchens and bakeries.
Butterfat traps air when creamed with sugar, which helps cakes rise. It also helps with developing gluten and contributes to the flavour, texture and shelf-life of baked goods.
As well as working perfectly with base ingredients like onion or garlic, butter’s also ideal for spicy dishes.
Its flavour-carrying properties means it absorbs and helps uniformly distribute a spice’s flavour.
Butter’s mouthfeel is beautifully smooth with a creamy texture.
With its perfect melting properties, it provides a rich base for sauces, such as a classic béarnaise or béchamel.
Absolutely nothing compares to croissants or pastries made with pure butter.
Butter creates layers and height for baked goods. Its moisture also helps pastries stay fresh for longer.
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 and vitamins 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.
Nutritionally the composition of butter is roughly 80 percent fat (mostly saturated), 12 percent water, 2 to 3 percent nonfat milk solids (lactose, protein), and 2 percent added salt.
Butter is a valuable source of vitamin A, plus it has a little vitamin D. It is also a source of dietary cholesterol. The Vitamin content is higher with cows that feed on fresh grass.