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TORONTO
Baking has become a pandemic hobby for many over the last year and some have recently raised concerns over the texture and consistency of Canadian butter, leading to speculation that palm oil is being added to cow feed to change the composition.
Butter is typically delicately smooth, spreadable and should be able to melt over the warm surface of food, but some Canadians claim that even when left at room temperature their butter isn’t as soft as it once was.
“Nobody knows for sure, but there is speculation that perhaps animal feed given to cows has changed the composition of butterfat that manufacturers are using in dairy products,” Sylvain Charlebois, senior director of Dalhousie University’s Agri-Food Analytics Lab told CTV News by phone Thursday. ....

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