Nothing is going right in the realm of Canadian platelets!
The testimonies multiply on social networks: the butter is harder than usual, so much so that it is difficult to spread it on toast, even at room temperature.
The “buttergate” was born and since then the testimonies are as the chef Julie Van Rosendaal, who made this observation last month, made an article published on February 20 in the Canadian newspaper “The Globe and Mail”.
Several hypotheses have been proposed to explain the change in consistency of Canadian butter. Do winter temperatures have something to do with it?
According to several specialists, it is the use of palmitic acid, a derivative of palm oil that increases the level of saturated fat in dairy products, in the feed given to Canadian dairy cows, which affects the quality of the milk and therefore of its derivatives.
It’s not illegal, it’s not dangerous or toxic, but …
It is not illegal, dangerous or toxic in these small amounts, however, this addition freezes the butter a little more, which is very upsetting to consumers, who only noticed this change in 2020 … while dairy producers freeze it. They have been using it in livestock feed for years. Strange?
According to Julie Van Rosendaal, it is due to the demand for butter, which skyrocketed during the pandemic, and many Canadian households have opted for stoves.
The “buttergate” made from the front page of the media across the Atlantic, getting mentioned by Jimmy Fallon on the “Tonight show”, gliding smoothly like “hard butter in Canada, was nothing new to Americans” …
Environmental defenders, for their part, call for a boycott of this product, as of everything that contains palm oil, its consumption leads to tropical deforestation, the extinction of species and the forced evictions of populations worldwide.