What is happening with butter in Canada?

But a fat-content analysis by a University of Guelph food lab suggests only a relatively weak correlation between the amount of palmitic acid in 17 butter brands and their firmness. The samples included unsalted commercial butters, organic butters, and grass-fed butters available at Ontario supermarkets.

What is the butter controversy?

In a controversy dubbed “Buttergate,” Calgary baker and food blogger Julie Van Rosendaal exposed the use of palm fat additives by the Canadian dairy industry and came up with the theory that it is changing the consistency and melting point of our butter.

Why is butter so hard lately?

People are calling it “buttergate,” and palm oil might be to blame. Have you noticed anything strange about your butter lately? Many Canadians are reporting that their Canadian-made butter is actually harder than normal, or displays a strange watery or rubbery texture, even a room temperature.

Has butter changed in Canada?

“In speaking to members, DPAC can confirm that the way in which butter is produced in Canada has not changed,” the group said on February 18, adding that Canadian regulations require butter to contain at least 80 percent milk fat.

What brand of butter is real butter in Canada?

Lactantia®
Lactantia® is Canada’s #1 Butter Brand. Rich, Creamy & Delicious. Trusted since 1947, Lactantia® Butter has earned the reputation for being the finest-quality butter with a smooth, rich and creamy taste. Lactantia® butter is made with 100\% pure pasteurized cream, sourced from Canadian farms.

Is Canadian butter getting harder?

Not all Canadian butters are harder, but many of them are. Sources suggest it has been going on for more than a decade, but the problem has become more apparent since August of last year when butter demand went up suddenly, forcing the dairy industry to produce more dairy fat.

What is the best butter to buy in Canada?

Lactantia® is Canada’s #1 Butter Brand. Rich, Creamy & Delicious. Trusted since 1947, Lactantia® Butter has earned the reputation for being the finest-quality butter with a smooth, rich and creamy taste. Lactantia® butter is made with 100\% pure pasteurized cream, sourced from Canadian farms.

Is all butter the same in Canada?

The bulk of butter consumed in Canada falls into the churned and salted category. Packaged butters vary in fat content, but all must contain at least 80-per-cent fat. European-style butters(generally marketed as premium in Canada) have 82- to 84-per-cent fat.

Why does butter not melt anymore?

Many Canadians have struggled melting butter to room temperature. Food scientists say the reason for firm butter may be palm oil in cow feed.

Is butter made in Canada?

Canadian made butter is part of the proud Canadian dairy industry. You will find these products in most grocery stores.

Who makes butter in Canada?

Lactantia
All Butter | Lactantia. Lactantia® is Canada’s #1 Butter Brand. Rich, Creamy & Delicious.

Why are Canadians complaining about hard butter?

Buttergate: Why are Canadians complaining about hard butter? Something is amiss with Canadian butter, according to local foodies, who have been arguing for weeks that their blocks are harder to spread than usual.

Is butter becoming a First World problem?

First world problems,” wrote one Twitter user. The Dairy Farmers of Canada, a trade group, said in a statement that there was no recent data to show that the consistency of butter had changed, and that it was not aware of any significant changes in dairy production.

Is butter being affected by the buttergate?

And no one knows for sure which brands or products have been affected. All we know is that some butter like organic butter, butter made with fat from grass-fed cows have apparently not been affected by this scheme. A Buttergate is not what the industry needs, or what Canadians deserve.

Do we really need a buttergate in Canada?

“A Buttergate is not what the industry needs, or what Canadians deserve,” wrote Sylvain Charlebois, senior director at Dalhousie University’s Agri-Food Analytics Lab, in a widely published opinion piece this week that argues most of the country’s butter has definitely gotten harder.