Butter

Better for business

 ANCHOR FOOD PROFESSIONALS BUTTER - BETTER FOR BUSINESS

Bursting with
flavour, pure butter
is the smart choice
for every kitchen
and bakery.
In an age where consumers want food
that is both natural and delicious, it
meets both of those needs across
a wide range of applications.

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 ANCHOR FOOD PROFESSIONALS
Naturally
better
After decades of misinformation
about the role fat plays in a
healthy diet, butter’s well and
truly back on the menu.
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BUTTER - BETTER FOR BUSINESS
Nutritional advice in the ‘70s and
‘80s had people believing the key
to good health was to eat less
fat and more carbohydrates.
However, scientists – and as evidenced by chefs
in turn, consumers – know continuing to use it, even
today that this low-fat belief during the anti-butter years.
was built on flawed studies.1
But now consumers are
Long gone are the days following those chefs’
where synthetic products, enthusiasm, armed with the
such as margarine, were knowledge that butter – and
considered a healthier option its impossible-to-imitate
than those provided by taste – can easily fit into
nature, with consumers now a healthy, balanced diet.
demanding more natural
And at Anchor Food
ingredients in what they eat
Professionals, our premium
– a remit butter easily fulfils.
products and experience
And this shift in thinking with commercial kitchens
is good news not only for can help satisfy your
consumers’ wellbeing, customers’ desire to have You can literally
but their taste buds too. that buttery goodness
see the goodness
Because, there have never back in their food.
been any questions over in that signature
butter’s superior flavour, yellow hue.
1. Siri-Tarino, PW., Sun, Q., Hu, FB., & Krauss RM. Meta-analysis of prospective cohort studies evaluating the association of saturated
fat with cardiovascular disease. Am J Clin Nutr. Mar 2010; 90(3):535–46. doi: 10.3945/ajcn.2009.27725. Epub 13 Jan 2010.
 ANCHOR FOOD PROFESSIONALS BUTTER - BETTER FOR BUSINESS

Butter is great for cooking with but

it is even better for your business.

8% 15%
Butter: Americans’ butter
consumption is forecast
to jump 8 percent this
year, partly thanks to
McDonald's is adding
butter to its muffins and
cooking with butter,
while restaurant chain
Bakery consumers
in Asia are willing
to pay about 15% more
for bakery products

The facts
hipster food trends Cracker Barrel promotes made with butter
like butter coffee.2 its breakfast dishes made compared with
with "real butter."2 margarine.5

More than a spread.

$2.3B
Growth in the global Consumer preference is New Zealand is
bread, bakery and cakes shifting back to butter. the top exporter
market is being driven Roy Morgan research of butter to China.
by Asian markets, shows butter has overtaken Followed by France,
where bakery goods margarine as the spread Belgium, Australia and
are enjoying an of choice by Australian the Netherlands.6
increase in demand.3,4 shoppers.3 And in the US,
butter sales rose by a third
over a four-year period to
reach $2.3b by May 2014.4

2. cbsnews.com Why Butter -one of America’s most vilified foods - is making a comeback 19 March 2017).
3. Inside FMCG. The tables have churned. 20 May 2015. https://insidefmcg.com.au
4. Nielson Research, May 2014. Cited by: Gee, K. Butter makes comeback as margarine loses favor. The Wall Street Journal, 25 June 2014.
5. Kadence International Research. 6. CLAL News. Chinese imports of dairy products rise sharply. 26 August 2016.

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 ANCHOR FOOD PROFESSIONALS
Naturally
pure
Customers keen on eating
natural foods would be
hard-pressed to find one
as pure as butter.
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With today’s diners demanding
food that is ‘real’, it makes
good business sense to choose
ingredients as close to their
natural state as possible.
And being just a churn
away from full cream
cow’s milk, butter easily
meets that requirement.
But not all butters are
created equal. The quality
of a butter is determined
by the quality of the
milk used to make it.
With New Zealand’s
temperate climate, cows
are outdoors grazing on
7. http://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/food-and-cooking/butter
BUTTER - BETTER FOR BUSINESS
80%
Nutritionally the composition
of butter is roughly 80 percent
fat (mostly saturated),
pasture all year round, 12 percent water, 2 to 3
thus producing a superior percent nonfat milk solids
(lactose, protein), and 2
milk and consequently
a butter with a fuller,
percent added salt.7
A+D
creamier flavour.
Butter from pasture-fed
cows also has more beta-
carotene and vitamins than
cows fed on grains, which is Butter is a valuable source of
why New Zealand butter has vitamin A, plus it has a little
vitamin D. It is also a source
a distinct colour – you can
of dietary cholesterol. The
literally see the goodness in Vitamin content is higher with
that signature yellow hue. cows that feed on fresh grass.7
 ANCHOR FOOD PROFESSIONALS BUTTER - BETTER FOR BUSINESS

Margarine manufacturers have long tried to

recreate the incomparable taste of butter, but
haven’t been successful. Here's why:

Butter Butter Margarine

– vs – Butter is made from cream derived Margarine is made from vegetable

Margarine
from milk – and nothing else. And oil that has gone through a
with the aid of modern machines, hydrogenation process, resulting
the traditional butter-making in the presence of unhealthy trans
process has become faster with fats. It also has to be artificially
a more consistent production. coloured and flavoured.

Customers keen on eating natural

foods would be hard-pressed to Butter’s flavour is Because butter It’s now accepted Some of those

find one as pure as butter.

near-impossible to melts at a normal that saturated fats compounds are only
imitate because its body temperature, have a more neutral released when heated,
complex combination it also delivers an effect on cholesterol, giving cooking and
of flavour compounds excellent round as opposed to trans baking the buttery
occur naturally. mouthfeel and flavour. fats, which increase flavour consumers
Margarine doesn’t ‘bad’ and reduce know and love.
melt at that same ‘good’ cholesterol.8
temperature, which This solidifies the
is why it leaves a renewed belief that
lingering, greasy butter has its place
after-taste. in a balanced diet.

8. Mozzaffarian, D., Katan, MB., Ascherio, A., Stampfer, MJ., & Willett WC. Trans fatty acids
and cardiovascular disease. N Engl J Med. 13 Apr 2006; 354(15):1601–13.

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 ANCHOR FOOD PROFESSIONALS
Naturally
delicious
Of course, a meal that
tastes good is just as
important to a customer as
one that is good for them!
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Butter has a deliciously unique
flavour capable of further
elevating your menu offerings.
• Butter has a wide • As well as working
variety of uses in
kitchens and bakeries.
Butterfat traps air when
creamed with sugar, which
helps cakes rise. It also
helps with developing
gluten and contributes to
the flavour, texture and
shelf-life of baked goods.
• Butter’s mouthfeel is • Absolutely nothing
beautifully smooth
with a creamy texture.
With its perfect melting
properties, it provides
a rich base for sauces,
such as a classic
béarnaise or béchamel.
BUTTER - BETTER FOR BUSINESS
perfectly with base
ingredients like onion
or garlic, butter is also
ideal for spicy dishes.
Its flavour-carrying
properties means it
absorbs and helps
uniformly distribute
a spice’s flavour.
compares to croissants
or pastries made
with pure butter.
Butter creates layers
and height for baked
goods. Its moisture
also helps pastries
stay fresh for longer.
Absolutely nothing
compares to croissants
or pastries made
with pure butter.
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 ANCHOR FOOD PROFESSIONALS BUTTER - BETTER FOR BUSINESS

Why
our butter
Anchor Food Professionals
butter is processed during
the New Zealand spring
through summer months
delivering consistency
Frozen after manufacture
to preserve that clean
and fresh flavour,
Anchor Food Professionals’
butter allows our customers
Anchor Food Professionals
Butter Sheets give a crisp
and flaky croissant with a
deliciously soft honeycomb
texture, every time.

is better
to the final product.
Made from high-quality
pasteurised cream – with
no chemical processing
or additives, our butters
are firmer, with a deep
distinctive creamy butter
flavour and signature
golden yellow colour.
We use the natural goodness
to consistently produce
high quality products.
easy rolling, fast tempering
We can provide a variety
With butter that’s neither
too soft nor too hard, the
thin format sheets allow
and excellent workability.
With a higher melting
point, they are the ideal
sheet format, saving
time prepping butter and
speeding up production.

of New Zealand dairy to of butter types to suit your

needs and improve functional

create fit-for-purpose products performance in your kitchen.

These include unsalted

and solutions specifically

and salted butters in
both block and individual
serving sizes, as well as
designed for, and by food our fractionated butters.

professionals and the

environments they work in.
About Anchor Food Professionals
Anchor Food Professionals works with And as the high-performance foodservice
tens of thousands of bakeries and brand of Anchor, our products have
commercial kitchens around the globe. New Zealand’s heritage of quality,
integrity and trusted goodness.
With our industry insights and world-
leading innovation, we specialise in fit- We’re passionate about the business of food.
for-purpose dairy ingredients and service
solutions that help meet the demands
of our customers’ food businesses.

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 ANCHOR FOOD PROFESSIONALS

We’re passionate about

the business of food.

anchorfoodprofessionals.com