Dairy innovations will take butter to ‘new flavor places,’ Packaged Facts predicts

By Elizabeth Crawford contact

- Last updated on GMT

Source: iStock
Source: iStock
Taking advantage of butter’s current, albeit controversial, status as “back,” chefs and manufacturers are taking the ingredient to new levels with innovative flavors and formats.

“Chefs, producers and dairy companies are excited about butter being back … and are taking it to new flavor places by consolidating all the flavor that is innately in butter and can be cooked out of butter naturally or infused into butter,”​ Kara Nielsen, a trendologist, said during a recent Packaged Facts webinar to promote an upcoming report on 2017 culinary trends.

For example, cultured butter is making the jump from a novelty to something sought after by consumers in retail stores, she said.

Part of the appeal is an enhanced tangy flavor, but consumers also are drawn to the heritage production of cultured butter, Nielsen said.

“This is how butter used to be made after the cows were milked, the cream was left on top before churning and the micro-organisms in that cream would convert the simple sugars into lactic acid, bringing in different tastes of the sour, sweet, salty and bitter umami,”​ Nielsen said.

Examples of cultured butter already in the market include Kerrygold, Organic Valley and versions from Trader Joe’s, Vermont Creamery and the Sierra Nevada Cheese Company.

Brown butter becomes more convenient

Brown butter also is crossing over from a made-to-use ingredient favored by pastry chefs for its nutty, caramelized flavor, to something packaged and sold at retail for convenience, Nielsen said.

The ingredient reached maturation in the restaurant space with a 60% increase in menu appearances in the past four years, according to Dataessentials MenuTrends data. As a result, consumers are now familiar with it and seeking it out.

Tin Star and Fruition are two companies offering CPG brown butter.

Flavored butter abounds

Flavored butter also has emerged as a “huge story in restaurants lately when chefs are having all kinds of fun creating different flavor profiles for their butter, whether it is served with bread or added to dish,”​ Nielsen said.

Early CPG adopters include Epicurean Butter, Vermont Creamery and Lurpak.

Butter as an experience

Finally, some retailers are starting to get into the action by hand-churning butter in their stores.

Harvest Market in Champaign, Ill., churns butter in store as a way to reinforce consumer ties to farmers and dairies as well as to offer fresh options to shoppers, Nielsen said.

By trading on history, freshness, flavor and quality these companies likely could ride out any potential negative shift in how butter is viewed for health reasons going forward, to still offer successful, innovative products. 

Related news

Show more

Related products

show more

OLAM SVI-Spices-610x343

Olam SVI Spices MarketReport Apr ’17

Olam SVI | 11-Oct-2017 | Data Sheet

Olam SVI's experts regularly publish supply chain forecasts and critical market intelligence to help its customers. The April 2017 Olam SVI Spices...

High Pressure Processing  - HPP

High Pressure Processing - HPP

Accurate filing of high value FMCG in glass jars | 22-Sep-2017 | Technical / White Paper

HPP offers opportunities for product innovation and extended shelf life. HPP is a proven all-natural technique that preserves the vitamins, taste and texture...

sunflower-oil-610x343

The Elegance of Expeller-Pressed

Bunge Oils | 07-Sep-2017 | Technical / White Paper

Simply put: today's consumers want food, simply. One way to meet this demand is with expeller-pressed oils. Expeller-pressing is gentler on the earth...

Related suppliers

Follow us

Featured Events

View more

Products

View more

Webinars