Butter Isn't Melting at Room Temperature in Canada. Should Americans Be Worried?
On 2/25/21 at 1:01 PM EST
An increase in saturated fats may be behind reports that butter has become harder to spread in Canada.
It is unclear whether the phenomenon—dubbed "Buttergate"—is present in the U.S. But the Dairy Farmers of Canada lobby group said the harder butter was caused by an increase in palm oil fed to cows, a practice also seen on U.S. farms.
In a piece for CTV News in Montreal, Professor Sylvain Charlebois from the agri-food analytics lab at Dalhousie University in Nova Scotia said a rise in the amount of palm oil added to cow feed was "the most plausible reason."