Learning to love butter
Butter was in the news this week. On the one hand, Trewithen Dairy launched its Buttery Baking campaign, with a collection of recipes designed to showcase the Cornish dairy’s butter products. It is a good example of expanding the marketing of a product, out into areas where traditionally, a dairy wouldn’t venture. See also Arla’s Lurpak professional campaign, with products designed so that the home cook can feel like a professional cook when using Lurpak in the kitchen.
Then, in the UK newspaper the Telegraph, there was an article comparing butter and margarine. The consensus was that butter had it over margarine when it comes to naturally-occurring vitamins and minerals, as well as being more fulfilling. What nutritionists are learning is that dairy fat is a good thing, as it can satiate a person and ensure they eat less than they would of lower-fat products. Not that margarine doesn’t have a place at the table. Many have added vitamins and minerals and are easily spreadable.
So, it comes down to what you fancy and what you’re using it for. While the dairies used to leave the recipes and technique-sharing to the cookery television shows, they are now seeing it makes sense to help consumers do it themselves.
