Well… butter is the pure taste of cream with a touch of salt, made the traditional way without any additives.
Spreadable butter is also additive-free and made purely from cream and salt. The only real difference is that it’s made in a way that captures the softer layers of the butter. (Currently, we don't have spreadable butter.)
Dairy spread, is made from a mixture of cream and vegetable oils along with other ingredients, that make it easier to spread. Of course, it still delivers the delicious buttery taste Kiwis know and love.
Margarine, is an imitation butter spread, made predominantly from vegetable oils and other additives.
Butter is great anytime you want to enjoy the seasonal flavour and full richness of that pure butter taste.
Spreadable butter is the best of both worlds - all the rich buttery flavour with extra softness for spreadability.
Dairy spread is super convenient when you want maximum spreadability without giving up that butter flavour.
The taste and appearance of your favourite butter can change depending on the time of year it’s produced.
It takes 10 litres of milk to create 1 l of cream which ends up as 500g of butter!
Often the simple things in life are the best. The making of butter is a prime example – it’s pure and simple. Here’s what happens after the farmer milks the cows and we collect the milk from the farm:
We store it to cool and set, and then it’s packed and shipped off to the store for you to take home and enjoy.