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In the wake of 'Buttergate,' here's how to be a better dairy consumer


The Globe and Mail
Julie Van Rosendaal
Published April 18, 2021
Floortje/iStockPhoto / Getty Images
In February, Canadians learned something new about our food system: that palm-derived fats are not only common ingredients in the food we eat – everything from margarine to ice cream – but also in the feed many of this country’s one million dairy cows eat. And their diet might actually be changing the composition and nutritional profile of our butter supply.
The controversy – dubbed “Buttergate” on social media – started when an increasing number of home bakers (myself included) began to notice that butter didn’t seem to beat or spread as easily as it once did. The theory was that its increased firmness signalled a change in the fatty acid profile of butter’s key ingredient, milk fat. ....

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'Is this the new butter?' U of Guelph investigates buttergate and suggests culprit could be higher levels of palmitic acid


Article content
A couple of weeks ago, chemist Amy Proulx was browsing the butter aisle at her local grocery store, trying to pinpoint the four-digit establishment codes on Ontario butter packages that would help her understand the correlation between butter firmness and different manufacturing systems.
“I’m standing there looking at the butter, and someone came up to me and said, ‘Oh, butter. Have you heard about buttergate?’ and I’m like, ‘Uh, yeah,’” recalls Proulx, a Niagara College professor and president of the Canadian Institute of Food Science and Technology. “And they said, ‘I don’t trust the butter’ and they grabbed the margarine. And I said, ‘Well, you do realize margarine is made with palm oil.’ And they said, ‘At least there I know what’s in (it).’” ....

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