Consumers are returning to butter as they shun products perceived as artificial.
Epicurean Butter’s new 1-oz portion packs may be used as a stand-alone condiment in meat and poultry departments, as well as an inclusion in frozen foods, home-delivery meal kits and food service.
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Chef Shamy gourmet butters recently received regulatory approval allowing bakery departments to merchandise the butters in containers at ambient temperature for up to two weeks. Retailers may purchase gallon buckets and scoop butters into containers at the retail level or they may purchase pre-portioned packs.
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Chef Shamy now offers ready-to-use real butter cream frosting for the retail sector. The refrigerated buttercream frostings come in chocolate and vanilla flavors.
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Small-batch, slow-churned Alfresco Butter is made from milk from small herds of mainly Jersey and Guernsey cows.
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Batch-churned, butcher paper-wrapped Amish Roll butter comes in four flavors: garlic herb, maple syrup, pumpkin spice and smoked.
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Slate Roof Creamery butters come in two savory options (lemon herb and Parmesan garlic herb) and two sweet options (sea salt caramel and wild Maine blueberry).
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U.S.’s leading butter brand Land O’Lakes has gone upscale with a European-style offering. Made with sweet cream, the butter is 82% milkfat. It comes either salted or unsalted in half-pound boxes containing two 4-oz sticks, each individually wrapped.
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Hofmeister Cheese and Butter Blend is made in Bavaria, Germany, and imported into the U.S. for food service professionals to use as a spread, as well as an ingredient to add creaminess, richness and dairy flavor to recipes.
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Challenge Dairy Lactose Free Butter is made using a clarification process to remove all residual milk solids and lactose. The clarified butter is then blended with canola oil to create a butter that spreads smoothly.
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