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Small-scale ice cream makers take a licking under Ontario's dairy rules

Pascale's All Natural Ice Cream has been making small-batch ice cream in Ottawa for 13 years, but owner Pascale Berthiaume says the provincial Milk Act has left her business stuck in "dairy purgatory". ....

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Looking Back on June 4

Looking Back on June 4
sunjournal.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from sunjournal.com Daily Mail and Mail on Sunday newspapers.

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'Is this the new butter?' U of Guelph investigates buttergate and suggests culprit could be higher levels of palmitic acid

'Is this the new butter?' U of Guelph investigates buttergate and suggests culprit could be higher levels of palmitic acid
calgaryherald.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from calgaryherald.com Daily Mail and Mail on Sunday newspapers.

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'Is this the new butter?' Researchers investigate buttergate, suggest culprit could be palmitic acid

Is this the new butter? Researchers investigate buttergate, suggest culprit could be palmitic acid
In 2015, Health Canada considered an average butter composition to be 26% palmitic acid. Now, most of the ones tested came in at around 35%
Author of the article: Laura Brehaut
Publishing date: Apr 16, 2021 • 1 hour ago • 5 minute read •
University of Guelph food scientist Alejandro Marangoni has conducted a fat-content analysis on 51 butters from across Canada in an effort to understand the relationship between palmitic acid content and firmness. Photo by Getty Images
Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. ....

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'Is this the new butter?' U of Guelph investigates buttergate and suggests culprit could be higher levels of palmitic acid

Article content
A couple of weeks ago, chemist Amy Proulx was browsing the butter aisle at her local grocery store, trying to pinpoint the four-digit establishment codes on Ontario butter packages that would help her understand the correlation between butter firmness and different manufacturing systems.
“I’m standing there looking at the butter, and someone came up to me and said, ‘Oh, butter. Have you heard about buttergate?’ and I’m like, ‘Uh, yeah,’” recalls Proulx, a Niagara College professor and president of the Canadian Institute of Food Science and Technology. “And they said, ‘I don’t trust the butter’ and they grabbed the margarine. And I said, ‘Well, you do realize margarine is made with palm oil.’ And they said, ‘At least there I know what’s in (it).’” ....

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