Butter is Back
Butter is having a renaissance. As a growing number of consumers try to avoid foods that are perceived as artificial and unhealthy, such as vegetable oil-based margarine, butter is experiencing a revival. The food pendulum is always swinging and what is shunned one year can be embraced the next. So it’s not surprising that butter – natural, fresh from the farm, and simply delicious – is staging a comeback. And, like many foods of late, the fancier the better. Premium innovations from national brands, as well as from regional family-owned creameries and artisan culinary professionals, are helping drive the better-butter business and it seems like the sky is the limit.
Americans Love Butter
Back in 2014, food author/expert Mark Bittman wrote in The New York Times that “Butter is Back,” and the trend that he predicted is continuing. Consumers are buying more butter at the retail level and chefs are cooking more with butter, as well. Recently, McDonald’s announced that it would switch from vegetable oil to real butter to grill eggs and to spread on toast, English muffins, and bagels. Signs in branches now state, “We cook with real dairy.”
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