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31.5.2016

TRENDS : 60% butter: tomorrow's standard?

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Will 60% butter become tomorrow's standard like semi-skimmed milk has done in the milk range? The answer will depend on the market players and consumers. Around ten years ago, the first reduced-fat butters (60% compared with full-fat butter 80 – 82%) were rather disappointing from both a practical and culinary point of view. Today, subsequent improvements in recipes have, however, narrowed the differences with full-fat butter.

On certain markets, the 60% butter meets a demand for reduced calorie products. And on others, it is the attraction of a cost price per kg that enables it to take its position with a more competitive retail price. And yet on others, it is the healthy and natural side of dairy products that has made it successful when compared with the vegetable fats on offer. 
There is therefore no shortage of advantages for 60% butter.

At Agral Butter, we have worked extremely hard to develop 60% butters in terms of recipes and manufacturing processes. A priority project has been undertaken to eliminate additives and colouring from the initial recipes. The development of a 60% clean label butter opens up new perspectives at the level of consumer expectations in most of the markets in which we operate, through our brands or those of our customers.

So yes, 60% butter can take a leading position in the mass butter consumption market, subject to having the best 60% fat butter and marketing it through market positioning, which is adapted to the needs of the consumers in each market.

Want to learn more about this subject? Contact us

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31.5.2016

KNOW-HOW: First and foremost, listening to what you want.

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Flavoured butter, a well-established product, particularly in Northern Europe, is mainly part of the "salted" range, like its "garlic and herb" version. If you combine that with culinary trends, the improvement of everyday lives, the desire to discover, then the category can take on an entirely different momentum!

For one wholesale customer, Agral Butter's R&D department has developed a creative range of sweet and salted flavoured butters. No fewer than 12 flavours have been prototyped and tasted with the customer and his panel in order to identify those which best meet the market expectations. After discussion, tasting, adjustments, the idea has been finalised, including the packaging.

The 100g "Finger" packaging format was decided upon and the customer offered the chosen range under his own graphic codes.

For B2B development projects, the whole Agral Butter team is involved: from sales to marketing, R&D and production, and, of course, the Quality Department. Agral Butter listens to your ideas, helps you with your developments, challenges your needs and makes your projects a reality.
For further information, contact us.

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