Dairy Processing - July/August 2022 - 58

BUTTER
The boom continues
P
Among trends, imported butters are gaining traction in the US.
rior to the pandemic, butter consumption had already
been on the rise in the United States. With fat no longer
the dietary enemy, and the trans-fatty acids historically
found in margarine deemed unhealthy, per capita annual
butter consumption jumped from 4.9 lbs in 2010 to 6.3 lbs in
2020, according to the US Department of Agriculture (USDA)
Economic Research Service.
While pandemic-fueled at-home baking resulted in large
spikes in retail butter sales, away from home consumption
was drastically cut. In fact, the per capita consumption
increase from 2019 to 2020 was only 0.1 lbs. Butter
manufacturers had to pivot from bulk sales for foodservice
into more options for retail. This resulted in the development
of new forms and flavors. Enter the concept of culinaryinspired
compound cooking butters into mainstream America.
Epicurean Butter, Federal Heights, Colo., has been in
this space for a while. The company's 1-oz knead, squeeze
and enjoy portion packs really took off once pandemic food
fatigue set in. Retailers include them with packaged meat,
poultry and fish, as well as in washed and trimmed produce
ready for cooking.
Salt Lake City-based Chef Shamy is rebranding its flavorpacked
craft butters to be named Better Butter. Part of the
rebrand includes marketing plans to communicate that the
butters are designed to make everything taste more amazing,
according to Chef David Shamy. Flavors include everything
from savory asiago chive and steakhouse to sweet strawberry
and vanilla.
One of the most innovative concepts this past year comes
from Challenge Dairy Products, Dublin, Calif. In response to
the growth in snacking and consumers' insatiable appetite for
flavor adventure, the 111-year old dairy rolled out Challenge
Butter Snack Spreads. Made with real butter and no artificial
flavors, the spreads come in three dessert and three seasoned
varieties. They are buffalo, chocolate, everything seasoned,
garlic parmesan and herb, salted caramel and vanilla fudge.
The company is also addressing the health- and wellnessseeking
consumer with spreadable butters that combine dairy
butter with better-for-you plant-based oils, such as avocado,
canola and olive.
The largest branded US butter manufacturer - Land
O'Lakes, Arden Hills, Minn. - wants a piece of the flavored
butter action and now offers limited-edition varieties. Maple
Me Crazy Maple Brown Sugar Butter Spread has cream as
the number-one ingredient, followed by brown sugar, water,
58 JUL-AUG 2022 | DAIRYPROCESSING.COM
La Vaquita, Anchor, Challenge
http://www.DAIRYPROCESSING.COM

Dairy Processing - July/August 2022

Table of Contents for the Digital Edition of Dairy Processing - July/August 2022

Dairy Processing - July/August 2022 - Intro
Dairy Processing - July/August 2022 - 1
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