Butter consumption is skyrocketing, with the U.S. Department of Agriculture projecting an 8% increase this year, according to Bloomberg. That amounts to 940,000 metric tons, which is the most in 40 years.
But its cost is higher than ever at this time of year. Futures prices have been up 14% during the last five months on the Chicago Mercantile Exchange, and are at $2.19 per pound.
The ingredient is becoming more popular in food service — but is has gotten no healthier through the years.
Packed with bad stuff — like cholesterol and fat — butter is far from a health food. It's gaining popularity among people who should know better, who love to slather it on whatever and integrate it in drinks. The trendiness of the ingredient is giving butter a greater comeback than after World War II-era rationing ended.
It seems that no matter what the health community says, whatever advice is given regarding what is or isn't healthy, consumers choose their own path.
“Like all diet trends, this one may be going too far,” cautioned Kristin Kirkpatrick, a dietician who manages nutrition programs at the Cleveland Clinic Wellness Institute,according to Bloomburg Pursuits.
Food retailers would be well advised to redirect attention to olive oil or vegetable-based versions of the spreads for healthful cooking adventures.
And don't be tempted to build more butter into bakery recipes “just because.” Doing so will be counterproductive to customers' health.