Bursting with flavour, pure butter is the smart choice for every kitchen and bakery.

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Daniel Watson
6 years ago
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1 Butter

2 Bursting with flavour, pure butter is the smart choice for every kitchen and bakery. In an age where consumers want food that is both natural and delicious, it meets both of those needs across a wide range of applications. 1

However, scientists and in turn, consumers know today that this low-fat belief was built on flawed studies.

3 Naturally better Nutritional advice in the 70s and 80s had people believing the key to good health was to eat less fat and more carbohydrates. After decades of misinformation about the role fat plays in a healthy diet, butter s well and truly back on the menu. However, scientists and in turn, consumers know today that this low-fat belief was built on flawed studies. 1 Long gone are the days where synthetic products, such as margarine, were considered a healthier option than those provided by nature, with consumers now demanding more natural ingredients in what they eat a remit butter easily fulfils. And this shift in thinking is good news not only for consumers wellbeing, but their taste buds too. Because, there have never been any questions over butter s superior flavour, as evidenced by chefs continuing to use it, even during the anti-butter years. But now consumers are following those chefs enthusiasm, armed with the knowledge that butter and its impossible-toimitate taste can easily fit into a healthy, balanced diet. And at Anchor Food Professionals, our premium products and experience with commercial kitchens can help satisfy your customers desire to have that buttery goodness back in their food. 1) Siri-Tarino, PW., Sun, Q., Hu, FB., & Krauss RM. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. Am J Clin Nutr. Mar 2010; 90(3): doi: /ajcn Epub 13 Jan

4 Butter: TBC The facts More than a spread Butter is great for cooking with but it is even better for your business. 8% Americans butter consumption is forecast to jump 8 percent this year, partly thanks to hipster food trends like butter coffee 2 Growth in the global bread, bakery and cakes market is being driven by Asian markets, where bakery goods are enjoying an increase in demand. 3,4 $2.3B Consumer preference is shifting back to butter. Roy Morgan research shows butter has overtaken margarine as the spread of choice by Australian shoppers. 3 And in the US, butter sales rose by a third over a four-year period to reach $2.3b by May McDonald's is adding butter to its muffins and cooking with butter, while restaurant chain Cracker Barrel promotes its breakfast dishes made with "real butter." 2 15% Bakery consumers in Asia are willing to pay about 15% more for bakery products made with butter compared with margarine. 5 New Zealand is the top exporter of butter to China. Followed by France, Belgium, Australia and the Netherlands. 6 2) cbsnews.com Why Butter -one of America s most vilified foods - is making a comeback 19 March 2017). 3) Inside FMCG. The tables have churned. 20 May ) Nielson Research, May Cited by: Gee, K. Butter makes comeback as margarine loses favor. The Wall Street Journal, 25 June ) Kadence International Research. 6) CLAL News. Chinese imports of dairy products rise sharply. 26 August

And being just a churn away from full cream cow s milk, butter easily meets that requirement. But not all butters are created equal.

5 Naturally pure Customers keen on eating natural foods would be hard-pressed to find one as pure as butter. With today s diners demanding food that is real, it makes good business sense to choose ingredients as close to their natural state as possible. And being just a churn away from full cream cow s milk, butter easily meets that requirement. But not all butters are created equal. The quality of a butter is determined by the quality of the milk used to make it. With New Zealand s temperate climate, cows are outdoors grazing on pasture all year round, thus producing a superior milk and consequently a butter with a fuller, creamier flavour. Butter from pasture-fed cows also has more betacarotene and vitamins than cows fed on grains, which is why New Zealand butter has a distinct colour you can literally see the goodness in that signature yellow hue. 80% Nutritionally the composition of butter is roughly 80 percent fat (mostly saturated), 12 percent water, 2 to 3 percent nonfat milk solids (lactose, protein), and 2 percent added salt. 7 A+D Butter is a valuable source of vitamin A, plus it has a little vitamin D. It is also a source of dietary cholesterol. The Vitamin content is higher with cows that feed on fresh grass. 7 You can literally see the goodness in that signature yellow hue. 7) 6 7

6 Butter Margarine manufacturers have long tried to recreate the incomparable taste of butter, but haven t been successful. vs Margarine A tale of two fats Butter Butter is made from cream derived from milk and nothing else. And with the aid of modern machines, the traditional butter-making process has become faster with a more consistent production. Margarine Margarine is made from vegetable oil that has gone through a hydrogenation process, resulting in the presence of unhealthy trans fats. It also has to be artificially coloured and flavoured. Customers keen on eating natural foods would be hard-pressed to find one as pure as butter. Butter s flavour is near-impossible to imitate because its complex combination of flavour compounds occur naturally. Because butter melts at a normal body temperature, it also delivers an excellent round mouthfeel and flavour. Margarine doesn t melt at that same temperature, which is why it leaves a lingering, greasy after-taste. Some of those compounds are only released when heated, giving cooking and baking the buttery flavour consumers know and love. It s now accepted that saturated fats have a more neutral effect on cholesterol, as opposed to trans fats, which increase bad and reduce good cholesterol. 8 This solidifies the renewed belief that butter has its place in a balanced diet. 8) Mozzaffarian, D., Katan, MB., Ascherio, A., Stampfer, MJ., & Willett WC. Trans fatty acids and cardiovascular disease. N Engl J Med. 13 Apr 2006; 354(15):

Butterfat traps air when creamed with sugar, which helps cakes rise. It also helps with developing gluten and contributes to the flavour, texture and shelf-life of baked goods.

7 Naturally delicious Butter has a deliciously unique flavour capable of further elevating your menu offerings. Of course, a meal that tastes good is just as important to a customer as one that is good for them! Butter has a wide variety of uses in kitchens and bakeries. Butterfat traps air when creamed with sugar, which helps cakes rise. It also helps with developing gluten and contributes to the flavour, texture and shelf-life of baked goods. Butter s mouthfeel is beautifully smooth with a creamy texture. With its perfect melting properties, it provides a rich base for sauces, such as a classic béarnaise or béchamel. As well as working perfectly with base ingredients like onion or garlic, butter is also ideal for spicy dishes. Its flavourcarrying properties means it absorbs and helps uniformly distribute a spice s flavours. Absolutely nothing compares to croissants or pastries made with pure butter. Butter creates layers and height for baked goods. Its moisture also helps pastries stay fresh for longer

Why our butter is better We use the natural goodness of New Zealand dairy to create fit-for-purpose products and solutions specifically designed for, and by food professionals and the environments

8 Why our butter is better We use the natural goodness of New Zealand dairy to create fit-for-purpose products and solutions specifically designed for, and by food professionals and the environments they work in. Anchor Food Professionals butter is processed during the New Zealand spring through summer months delivering consistency to the final product. Made from high-quality pasteurised cream with no chemical processing or additives, our butters are firmer, with a deep distinctive creamy butter flavour and signature golden yellow colour. Frozen after manufacture to preserve that clean and fresh flavour, Anchor Food Professionals butter allows our customers to consistently produce high quality products. We can provide a variety of butter types to suit your needs and improve functional performance in your kitchen. These include unsalted and salted butters in both block and individual serving sizes, as well as our fractionated butters. About Anchor Food Professionals For more than 20 years, Anchor Food Professionals has worked with tens of thousands of bakeries and commercial kitchens around the globe. With our industry insights and worldleading innovation, we specialise in fitfor-purpose dairy ingredients and service solutions that help meet the demands of our customers food businesses. Anchor Food Professionals Butter Sheets give a crisp and flaky croissant with a deliciously soft honeycomb texture, every time. With butter that s neither too soft nor too hard, the thin format sheets allow easy rolling, fast tempering and excellent workability. With a higher melting point, they are the ideal sheet format, saving time prepping butter and speeding up production. And as the high-performance foodservice brand of Anchor, our products have New Zealand s heritage of quality, integrity and trusted goodness. We re passionate about the business of food

9 We re passionate about the business of food. anchorfoodprofessionals.com

True Dairy Flavour. NZMP Cream Ingredients Range.

True Dairy Flavour. NZMP Cream Ingredients Range. Our deep dairy expertise. Our farmers have generations of experience in dairy farming. For over a century, they have been learning from those who have