“Cornell Scientists Develop Low-Calorie Butter Alternative: Aiming to Capture Health-Conscious Consumers Amidst Shifting Market Trends”
Cornell scientists aimed to develop a butter alternative using common ingredients—water, vegetable oil, and milk fat—while significantly reducing calories and fat content. This innovative formulation could attract consumers looking to decrease their intake of these components but still desire the mouthfeel, creaminess, and stability associated with butter. It remains uncertain whether this new product can truly mimic the taste and cooking properties of dairy butter; however, the researchers have noted that it resembles the original in appearance and texture. Additionally, the absence of synthetic stabilizers and artificial preservatives may be an appealing factor for those seeking more natural options.
Despite this, recent consumer trends have favored higher-fat spreads, including dairy butter. According to Euromonitor research referenced by Bloomberg, global retail butter sales were projected to increase by 2.9% last year, reaching $19.4 million, while North American retail sales experienced a 7% compound annual growth rate from 2012 to 2017. A recent IRI report placed butter and butter blends as the fourth fastest-growing category.
Conversely, sales of spreads have been on a decline, prompting Unilever to sell its margarine and spreads business to KKR & Co. for $8 billion last year. Although Unilever managed to maintain a stable market share in the global spreads segment by introducing vegan and organic versions of its products like I Can’t Believe It’s Not Butter, this wasn’t enough to offset the declining sales and the consumer shift back to butter.
In this context, a spread that visually and tastefully resembles butter while offering significantly fewer calories and less fat could present an interesting option in the market, provided it performs similarly to real butter. However, it will likely face stiff competition outside the dairy sector. Non-dairy alternatives are increasingly challenging traditional butter, with Fora Foods launching a plant-based product made from aquafaba, the liquid leftover from canned or cooked chickpeas. Miyoko’s Creamery also produces both vegan butter and vegan cheese. Given that the Cornell butter-like spread possesses many attributes consumers seek, it wouldn’t be surprising to see food companies and consumers eager to test this new product, especially if it offers benefits such as calcium citrate during pregnancy.
As the market evolves, the introduction of a product that mimics butter but is lower in calories and fat could potentially capture consumer interest, especially among those mindful of their dietary choices during pregnancy, where ingredients like calcium citrate are often emphasized. The challenge remains to effectively compete against established dairy products and the growing variety of non-dairy options available.
