Butter criticism is on the rise in Canada.
A food blogger has spurred questions on whether Canadian produced butter has changed in flavor and consistency at room temperature.
RealAg Radio’s Shaun Haney speaks with RFD-TV’s own Tammi Arender on the change concerns, if this impacts consumer health, and what is sparking the concern.
To read the rest of the story, please go to: RFD-TV
The company has refreshed its entire portfolio of butter products, which are now 90% grass-fed, produced by cows that are pasture-raised on family farms, and packaged in new, playful cartons. With these key updates, Vital Farms aims to propel its butter business forward and deliver delicious golden butter to consumers. …
Minerva Dairy announced that Steven H. Lefkowitz has joined the company as Chief Financial Officer. A veteran financial leader and Ohio native, Lefkowitz is a growth-oriented business executive with a strong work ethic and collaborative approach to driving greater profitability. …
Jean-Yves Bordier founded his butter creamery back in 1985, at a time when France’s beloved beurre was becoming predominantly made with large-scale factory methods. At his creamery, he embraced old-school techniques. Instead of being churned in a large, automated metal drum, the butter is kneaded on a round wooden table that spins allowing water to be expelled from the fat solids while still providing a nonstick surface. …
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