United States: Better butter set to boom

There's no doubt butter is back. Since 2014, global demand for butter has increased at around 7% per annum. Prices have hit multiple new highs and dairy farmers in key markets are turning to Jersey cows for their higher fat milk. It marks the reversal of a trend long driven by poor health advice and cheap convenience. Butter’s boom to bust to boom Up until the 1930s, butter enjoyed a stellar reputation as a nutritious staple in Western diets. Dairy farming and butter production were generally family-run artisanal practices using grass-fed milk. Margarine was hardly in the picture. Made from beef tallow and other odds and ends, consumption of this greasy spread was also limited in the US by taxes associated with the federal margarine act. It took a global war to knock butter from its perch. Exporting butter from the US to Europe during war time became too costly, inefficient, and risky. So, food scientists sought to make substitutes. Margarine was reformulated with vegetable fats ...