BUTTER lovers take heart. A new variety on sale in Northern Ireland may be healthier than usual, because it contains a lower proportion of saturated fats. And it stays softer in the fridge.
鈥淭o be able to lift it out of the fridge and spread it is brilliant, and knowing I鈥檓 doing myself less harm is even better,鈥� says Anna Fearon, head of the team at Queen鈥檚 University Belfast that developed the concept.
The trick is to add whole rapeseed seeds to cattle fodder, which transforms the fatty acid profile of the cream. 鈥淧ure Butter鈥� is already available, though details of the team鈥檚 work have only just been published (Journal of the Science of Food and Agriculture, DOI: 10.1002/jsfa.1714). Milk and cheese products could be next.
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