While in the check-out line purchasing unsalted butter for holiday
baking, I noticed the ingredients on the store brand: "Cream, natural
flavorings. Contains milk." I realize that not all unknown natural
flavorings are necessarily harmful, but I have to wonder what they're
doing in butter. If butter doesn't taste like butter, there's something
wrong, and if added flavorings are needed to make it taste like butter,
there's something wronger. Anyone have the real scoop on what they're
putting in there?


--Lia

"Julia Altshuler" > ha scritto nel messaggio
. ..
> While in the check-out line purchasing unsalted butter for holiday baking,
> I noticed the ingredients on the store brand: "Cream, natural flavorings.
> Contains milk." I realize that not all unknown natural flavorings are
> necessarily harmful, but I have to wonder what they're doing in butter.
> If butter doesn't taste like butter, there's something wrong, and if added
> flavorings are needed to make it taste like butter, there's something
> wronger. Anyone have the real scoop on what they're putting in there?
>
>
> --Lia
>
Salt, conceivably?

--
http://www.judithgreenwood.com

"Janet" > wrote in message
...
>
> "Julia Altshuler" > wrote in message
> . ..
>> While in the check-out line purchasing unsalted butter for holiday
>> baking, I noticed the ingredients on the store brand: "Cream, natural
>> flavorings. Contains milk." I realize that not all unknown natural
>> flavorings are necessarily harmful, but I have to wonder what they're
>> doing in butter. If butter doesn't taste like butter, there's something
>> wrong, and if added flavorings are needed to make it taste like butter,
>> there's something wronger. Anyone have the real scoop on what they're
>> putting in there?
>>
>>
>> --Lia
>>
>
> No, but you can buy butter that has nothing but cream, or cream and sea
> salt. Try Kate's Homemade Butter, for example.
>
> Have you looked at the ingredients in heavy cream? Almost all of them
> contain thickeners, such as carrageenan. I now buy all of my cream from a
> local dairy, Smiling Hill Farm, that bottles--in actual glass
> bottles--plain cream.

What state do you live? Country?
DeeDee

"Janet" > wrote in message
...
>
> "Julia Altshuler" > wrote in message
> . ..
>> While in the check-out line purchasing unsalted butter for holiday
>> baking, I noticed the ingredients on the store brand: "Cream, natural
>> flavorings. Contains milk." I realize that not all unknown natural
>> flavorings are necessarily harmful, but I have to wonder what they're
>> doing in butter. If butter doesn't taste like butter, there's something
>> wrong, and if added flavorings are needed to make it taste like butter,
>> there's something wronger. Anyone have the real scoop on what they're
>> putting in there?
>>
>>
>> --Lia
>>
>
> No, but you can buy butter that has nothing but cream, or cream and sea
> salt. Try Kate's Homemade Butter, for example.
>
> Have you looked at the ingredients in heavy cream? Almost all of them
> contain thickeners, such as carrageenan. I now buy all of my cream from a
> local dairy, Smiling Hill Farm, that bottles--in actual glass
> bottles--plain cream.

If you really want a laugh, look at the ingredients in fat-free half & half.

Jon

On Dec 21, 12:59�pm, "Zeppo" > wrote:
> "Janet" > wrote in message
>
> ...
>
>
>
>
>
>
>
> > "Julia Altshuler" > wrote in message
> ...
> >> While in the check-out line purchasing unsalted butter for holiday
> >> baking, I noticed the ingredients on the store brand: �"Cream, natural
> >> flavorings. Contains milk." �I realize that not all unknown natural
> >> flavorings are necessarily harmful, but I have to wonder what they're
> >> doing in butter. If butter doesn't taste like butter, there's something
> >> wrong, and if added flavorings are needed to make it taste like butter,
> >> there's something wronger. �Anyone have the real scoop on what they're
> >> putting in there?
>
> >> --Lia
>
> > No, but you can buy butter that has nothing but cream, or cream and �sea
> > salt. Try Kate's Homemade Butter, for example.
>
> > Have you looked at the ingredients in heavy cream? Almost all of them
> > contain thickeners, such as carrageenan. I now buy all of my cream from a
> > local dairy, Smiling Hill Farm, that bottles--in actual glass
> > bottles--plain cream.
>
> If you really want a laugh, look at the ingredients in fat-free half & half.


What a moroon... what would you expect in FAT FREE CREAM... duh

Julia Altshuler wrote:
> While in the check-out line purchasing unsalted butter for holiday
> baking, I noticed the ingredients on the store brand: "Cream, natural
> flavorings. Contains milk." I realize that not all unknown natural
> flavorings are necessarily harmful, but I have to wonder what they're
> doing in butter. If butter doesn't taste like butter, there's something
> wrong, and if added flavorings are needed to make it taste like butter,
> there's something wronger. Anyone have the real scoop on what they're
> putting in there?

I've never seen butter with added flavorings, however some butter
products are made with substantial olive oil, but that's well marked
as it's integrel to marketing the product to those concerned with
cholesterol content, but then it's not "butter"

If you live in the US...

butter
Made by churning cream until it reaches a semisolid state, butter must
by U.S. law be at least 80 percent MILK FAT. The remaining 20 percent
consists of water and milk solids. The U.S. Department of Agriculture
(USDA) grades butter quality based on flavor, body, texture, color and
salt. Butter packages bear a shield surrounding the letter grade (and
occasionally the numerical score equivalent) indicating the quality of
the contents. The grades, beginning with the finest, are AA (93
score), A (92 score), B (90 score) and C (89 score). AA and A grades
are those most commonly found at the retail level. Butter may be
artificially colored (with natural ANNATTO); it may also be salted or
unsalted. Unsalted butter is usually labeled as such and contains
absolutely no salt. It's sometimes erroneously referred to as "sweet"
butter -- a misnomer because any butter made with sweet instead of sour
cream is sweet butter. Therefore, expect packages labeled "sweet cream
butter" to contain salted butter. Unsalted butter is preferred by many
for everyday eating and baking. Because it contains no salt (which
acts as a preservative), it is more perishable than salted butter and
therefore stored in the freezer section of some markets. Whipped
butter has had air beaten into it, thereby increasing volume and
creating a softer, more spreadable consistency when cold. It comes in
salted and unsalted forms. Light or reduced-calorie butter has about
half the fat of regular butter, possible through the addition of
water, skim milk and gelatin. It shouldn't be substituted for regular
butter or margarine in frying and baking. Storing butter: Because
butter absorbs flavors like a sponge, it should be wrapped airtight
for storage. Refrigerate regular butter for up to 1 month, unsalted
butter for up to 2 weeks. Both can be frozen for up to 6 months.

(c) Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

SHELDON

On Fri, 21 Dec 2007 12:33:32 -0500, "Dee.Dee" >
wrote:

>
>"Janet" > wrote in message
...
>>
>> No, but you can buy butter that has nothing but cream, or cream and sea
>> salt. Try Kate's Homemade Butter, for example.
>>
>> Have you looked at the ingredients in heavy cream? Almost all of them
>> contain thickeners, such as carrageenan. I now buy all of my cream from a
>> local dairy, Smiling Hill Farm, that bottles--in actual glass
>> bottles--plain cream.
>
>What state do you live? Country?
>DeeDee
>
http://www.kateshomemadebutter.com/K...ter_about.html

--
See return address to reply by email
remove the smiley face first

On Dec 21, 1:25�pm, Mark Thorson > wrote:
> Julia Altshuler wrote:
>
> > While in the check-out line purchasing unsalted butter for holiday
> > baking, I noticed the ingredients on the store brand: �"Cream, natural
> > flavorings. �Contains milk." �I realize that not all unknown natural
> > flavorings are necessarily harmful, but I have to wonder what they're
> > doing in butter. �If butter doesn't taste like butter, there's something
> > wrong, and if added flavorings are needed to make it taste like butter,
> > there's something wronger. �Anyone have the real scoop on what they're
> > putting in there?
>
> Butter suffers from a large seasonal variation
> in flavor due to the forage available to the cattle.
> It could be that they're trying to flatten out
> this variation by adding flavors in controlled
> amounts. �When people become accustomed to a staple
> item in their diet, they can be very intolerant
> of variations in flavor. �People who regularly
> drink beer or smoke cigarettes, for example,
> tend to stick to one brand, and expect a high
> level of consistency from that brand.

BULLSHIT BUTTER!

Julia Altshuler wrote:
>
> While in the check-out line purchasing unsalted butter for holiday
> baking, I noticed the ingredients on the store brand: "Cream, natural
> flavorings. Contains milk." I realize that not all unknown natural
> flavorings are necessarily harmful, but I have to wonder what they're
> doing in butter. If butter doesn't taste like butter, there's something
> wrong, and if added flavorings are needed to make it taste like butter,
> there's something wronger. Anyone have the real scoop on what they're
> putting in there?

Butter suffers from a large seasonal variation
in flavor due to the forage available to the cattle.
It could be that they're trying to flatten out
this variation by adding flavors in controlled
amounts. When people become accustomed to a staple
item in their diet, they can be very intolerant
of variations in flavor. People who regularly
drink beer or smoke cigarettes, for example,
tend to stick to one brand, and expect a high
level of consistency from that brand.

In article >,
Julia Altshuler > wrote:

> While in the check-out line purchasing unsalted butter for holiday
> baking, I noticed the ingredients on the store brand: "Cream, natural
> flavorings. Contains milk." I realize that not all unknown natural
> flavorings are necessarily harmful, but I have to wonder what they're
> doing in butter. If butter doesn't taste like butter, there's something
> wrong, and if added flavorings are needed to make it taste like butter,
> there's something wronger. Anyone have the real scoop on what they're
> putting in there?

Dunno what's happening there, no. Ingredients on the butter in my
fridge: cream, salt. Some NZ companies add water to their butter (I
don't buy them as I regard it as unnecessary adulteration), but none add
"natural flavourings".

Miche

--
Electricians do it in three phases

One time on Usenet, Julia Altshuler > said:

> While in the check-out line purchasing unsalted butter for holiday
> baking, I noticed the ingredients on the store brand: "Cream, natural
> flavorings. Contains milk." I realize that not all unknown natural
> flavorings are necessarily harmful, but I have to wonder what they're
> doing in butter. If butter doesn't taste like butter, there's something
> wrong, and if added flavorings are needed to make it taste like butter,
> there's something wronger. Anyone have the real scoop on what they're
> putting in there?

What brand of butter are you buying? I've got two in my freezer:

Challenge Butter: Pasteurized cream (Milk), Salt.

Fred Meyer Butter: Cream, Salt, annato (for color) Contains: Milk

--
Jani in WA

"Giusi" > wrote in message
...
>
> "Julia Altshuler" > ha scritto nel messaggio
> . ..
>> While in the check-out line purchasing unsalted butter for holiday
>> baking, I noticed the ingredients on the store brand: "Cream, natural
>> flavorings. Contains milk." I realize that not all unknown natural
>> flavorings are necessarily harmful, but I have to wonder what they're
>> doing in butter. If butter doesn't taste like butter, there's something
>> wrong, and if added flavorings are needed to make it taste like butter,
>> there's something wronger. Anyone have the real scoop on what they're
>> putting in there?
>>
>>
>> --Lia
>>
> Salt, conceivably?

Hopefully not in the unsalted butter. But then again they might try the
"naturally occuring sodium" so it somehow becomes unsalted?

Cindi


>
> --
> http://www.judithgreenwood.com
>

<sf> wrote in message ...
> On Fri, 21 Dec 2007 12:33:32 -0500, "Dee.Dee" >
> wrote:
>
>>
>>"Janet" > wrote in message
.. .
>>>
>>> No, but you can buy butter that has nothing but cream, or cream and sea
>>> salt. Try Kate's Homemade Butter, for example.
>>>
>>> Have you looked at the ingredients in heavy cream? Almost all of them
>>> contain thickeners, such as carrageenan. I now buy all of my cream from
>>> a
>>> local dairy, Smiling Hill Farm, that bottles--in actual glass
>>> bottles--plain cream.
>>
>>What state do you live? Country?
>>DeeDee
>>
> http://www.kateshomemadebutter.com/K...ter_about.html
>
> --

Clicking on the link alerted my computer, so I couldn't see except it was in
Maine.
Is Smiling Hill Farm part of the same Kates Butter operation?
Is your milk pasteurized? Is it distributed?
Thanks.
Dee

Little Malice wrote:

>
> What brand of butter are you buying? I've got two in my freezer:
>
> Challenge Butter: Pasteurized cream (Milk), Salt.
>
> Fred Meyer Butter: Cream, Salt, annato (for color) Contains: Milk
>

I have HEB's store brand unsalted butter. It contains "natural
flavoring" I never thought to look before. Next time, I'll spend a
little more for Challenge brand. We use so little butter that I have to
keep the unused quarters in the freezer.

Grew up on unsalted butter and never cared for the salted kind except
for in a restaurant which is the only time I ever eat bread or rolls.



--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Fri, 21 Dec 2007 14:54:05 -0500, "Dee.Dee" >
wrote:

>Clicking on the link alerted my computer, so I couldn't see except it was in
>Maine.

Alerted your computer how? I didn't even have to allow scripts.

--
See return address to reply by email
remove the smiley face first

<sf> wrote in message ...
> On Fri, 21 Dec 2007 14:54:05 -0500, "Dee.Dee" >
> wrote:
>
>>Clicking on the link alerted my computer, so I couldn't see except it was
>>in
>>Maine.
>
> Alerted your computer how? I didn't even have to allow scripts.
>
> --
I got it too, something about a potential virus or something possibly trying
to access my computer.

<sf> wrote in message ...
> On Fri, 21 Dec 2007 14:54:05 -0500, "Dee.Dee" >
> wrote:
>
>>Clicking on the link alerted my computer, so I couldn't see except it was
>>in
>>Maine.
>
> Alerted your computer how? I didn't even have to allow scripts.
>
> --
> See return address to reply by email
> remove the smiley face first


Spy Sweeper came up and whatever the problem was, we removed it.
I just now clicked on it, and it's there.
Dee Dee

"Julia Altshuler" > wrote in message
. ..
> While in the check-out line purchasing unsalted butter for holiday baking,
> I noticed the ingredients on the store brand: "Cream, natural flavorings.
> Contains milk." I realize that not all unknown natural flavorings are
> necessarily harmful, but I have to wonder what they're doing in butter.
> If butter doesn't taste like butter, there's something wrong, and if added
> flavorings are needed to make it taste like butter, there's something
> wronger. Anyone have the real scoop on what they're putting in there?
>
>
> --Lia
>
Costco butter says, Ingredients; Pasteurized cream, salt. Allergy
information: Made with cream, milk or milk derivatives. Darigold unsalted
says Ingredients: cream (milk), natural flavorings. Darigold salted butter
says Ingredients: cream (milk) salt, gluten free.
http://www.darigold.com/questions.asp?p=5 Go here and scroll down to flavor
ingredients and read.
Janet

Julia Altshuler wrote:
> While in the check-out line purchasing unsalted butter for holiday
> baking, I noticed the ingredients on the store brand: "Cream, natural
> flavorings. Contains milk." I realize that not all unknown natural
> flavorings are necessarily harmful, but I have to wonder what they're
> doing in butter. If butter doesn't taste like butter, there's something
> wrong, and if added flavorings are needed to make it taste like butter,
> there's something wronger. Anyone have the real scoop on what they're
> putting in there?
>
>
> --Lia
>
I buy Costco's house brand, Kirtland Signature. The unsalted butter
package lists "PASTEURIZED CREAM (MILK), NATURAL FLAVORINGS" as the
ingredients. On the salted butter package the list is,"PASTEURIZED CREAM
(MILK), SALT".

I've never had an issues with the quality of this butter, or any other
of the Costco house brands, many of which are produced by well known
organizations, e.g., the Kirtland Signature brand House Blend coffee is
roasted by Starbucks and Jelly Belly candies are sold in containers with
the Kirtland Signature logo along with the Jelly Belly logo.

Don

On Fri, 21 Dec 2007 15:52:27 -0500, "Dee.Dee" >
wrote:

>
><sf> wrote in message ...
>> On Fri, 21 Dec 2007 14:54:05 -0500, "Dee.Dee" >
>> wrote:
>>
>>>Clicking on the link alerted my computer, so I couldn't see except it was
>>>in
>>>Maine.
>>
>> Alerted your computer how? I didn't even have to allow scripts.
>>
>
>Spy Sweeper came up and whatever the problem was, we removed it.
>I just now clicked on it, and it's there.

I hated spy sweeper. Too many false alarms, so I deleted it. AdAware
says there are no new critical objects to remove.

--
See return address to reply by email
remove the smiley face first

"Don Kleist" > wrote in message
. ..
> Julia Altshuler wrote:
>> While in the check-out line purchasing unsalted butter for holiday
>> baking, I noticed the ingredients on the store brand: "Cream, natural
>> flavorings. Contains milk." I realize that not all unknown natural
>> flavorings are necessarily harmful, but I have to wonder what they're
>> doing in butter. If butter doesn't taste like butter, there's something
>> wrong, and if added flavorings are needed to make it taste like butter,
>> there's something wronger. Anyone have the real scoop on what they're
>> putting in there?
>>
>>
>> --Lia
>>
> I buy Costco's house brand, Kirtland Signature. The unsalted butter
> package lists "PASTEURIZED CREAM (MILK), NATURAL FLAVORINGS" as the
> ingredients. On the salted butter package the list is,"PASTEURIZED CREAM
> (MILK), SALT".
>
> I've never had an issues with the quality of this butter, or any other of
> the Costco house brands, many of which are produced by well known
> organizations, e.g., the Kirtland Signature brand House Blend coffee is
> roasted by Starbucks and Jelly Belly candies are sold in containers with
> the Kirtland Signature logo along with the Jelly Belly logo.
>
> Don

I recently had an issue with their Signature coffee. I took 2 big bags
back, they returned my money without question.
I have used their butter a long, long time.
Dee Dee

In article >,
"Janet B." > wrote:

> Costco butter says, Ingredients; Pasteurized cream, salt. Allergy
> information: Made with cream, milk or milk derivatives. Darigold unsalted
> says Ingredients: cream (milk), natural flavorings. Darigold salted butter
> says Ingredients: cream (milk) salt, gluten free.
> http://www.darigold.com/questions.asp?p=5 Go here and scroll down to flavor
> ingredients and read.

"Gluten free" when butter shouldn't contain gluten anyway? Clever
marketing, if very very cynical.

Miche

--
Electricians do it in three phases

Janet wrote:
>

> Have you looked at the ingredients in heavy cream? Almost all of them
> contain thickeners, such as carrageenan. I now buy all of my cream from a
> local dairy, Smiling Hill Farm, that bottles--in actual glass bottles--plain
> cream.


Granted cream should be rich enough and have enough butterfat in it to
whip up nicely without additives, but at least I know what carrageenan
is. It is a seaweed thickener that I used to buy for macrobiotic
desserts. And I know what it is doing in the cream. It is there to
make the cream whip up and stay whipped when it is only 30% butterfat.
Without the thickener, they'd probably have to sell me cream at 36-40%
butterfat. It used to be that "whipping cream" was the lower butterfat
content stuff with the additive. Now they all have it at the
supermarket I shop at.


I haven't looked around for a better product. I know there are dairies
around here. I haven't even looked in the specialty section of the
supermarket. The natural flavor in the butter caught me by surprise.


--Lia

"Mark Thorson" > wrote in message
...
> Julia Altshuler wrote:
>>
>> While in the check-out line purchasing unsalted butter for holiday
>> baking, I noticed the ingredients on the store brand: "Cream, natural
>> flavorings. Contains milk." I realize that not all unknown natural
>> flavorings are necessarily harmful, but I have to wonder what they're
>> doing in butter. If butter doesn't taste like butter, there's something
>> wrong, and if added flavorings are needed to make it taste like butter,
>> there's something wronger. Anyone have the real scoop on what they're
>> putting in there?
>
> Butter suffers from a large seasonal variation
> in flavor due to the forage available to the cattle.
> It could be that they're trying to flatten out
> this variation by adding flavors in controlled
> amounts. When people become accustomed to a staple
> item in their diet, they can be very intolerant
> of variations in flavor. People who regularly
> drink beer or smoke cigarettes, for example,
> tend to stick to one brand, and expect a high
> level of consistency from that brand.

I;ll defer to Sheldon here.

Mark Thorson wrote:
>
> Butter suffers from a large seasonal variation
> in flavor due to the forage available to the cattle.
> It could be that they're trying to flatten out
> this variation by adding flavors in controlled
> amounts. When people become accustomed to a staple
> item in their diet, they can be very intolerant
> of variations in flavor. People who regularly
> drink beer or smoke cigarettes, for example,
> tend to stick to one brand, and expect a high
> level of consistency from that brand.


I like this explanation. It puts my insistence on real butter up there
with beer and cigarettes. I was too much of a goody-goody to get into
either of those in a serious way. Now my thing for butter puts me in
with the cool kids.


--Lia

Sheldon wrote:
>
> If you live in the US...
>
> butter
> Made by churning cream until it reaches a semisolid state, butter must
> by U.S. law be at least 80 percent MILK FAT. The remaining 20 percent
> consists of water and milk solids. The U.S. Department of Agriculture
> (USDA) grades butter quality based on flavor, body, texture, color and
> salt. Butter packages bear a shield surrounding the letter grade (and
> occasionally the numerical score equivalent) indicating the quality of
> the contents. The grades, beginning with the finest, are AA (93
> score), A (92 score), B (90 score) and C (89 score). AA and A grades
> are those most commonly found at the retail level. Butter may be
> artificially colored (with natural ANNATTO); it may also be salted or
> unsalted. Unsalted butter is usually labeled as such and contains
> absolutely no salt. It's sometimes erroneously referred to as "sweet"
> butter -- a misnomer because any butter made with sweet instead of sour
> cream is sweet butter. Therefore, expect packages labeled "sweet cream
> butter" to contain salted butter. Unsalted butter is preferred by many
> for everyday eating and baking. Because it contains no salt (which
> acts as a preservative), it is more perishable than salted butter and
> therefore stored in the freezer section of some markets. Whipped
> butter has had air beaten into it, thereby increasing volume and
> creating a softer, more spreadable consistency when cold. It comes in
> salted and unsalted forms. Light or reduced-calorie butter has about
> half the fat of regular butter, possible through the addition of
> water, skim milk and gelatin. It shouldn't be substituted for regular
> butter or margarine in frying and baking. Storing butter: Because
> butter absorbs flavors like a sponge, it should be wrapped airtight
> for storage. Refrigerate regular butter for up to 1 month, unsalted
> butter for up to 2 weeks. Both can be frozen for up to 6 months.
>
> (c) Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
> ---


Thanks. That's good information. I checked the grade on the butter in
the freeze: AA. While there, I see that the supermarket brand that I
bought at a different place the other day also has natural flavors
listed in the ingredients. I never used to check the ingredients in
butter, but next time I shop, I'm going to. Perhaps the Land O' Lakes
national brand contains butter, butter, and nothing but the butter.
It's more expensive. The next question is whether the addition of
"natural flavors" bothers me enough to pay more for their absence.


I used to buy salted butter. Then it started tasting too salty to me so
I figured that either they were adding more salt or my tastes had
changed. Either way, there was an obvious solution to the problem.
(Though I'm still curious as to which it was.)


--Lia

Little Malice wrote:
>
> What brand of butter are you buying? I've got two in my freezer:
>
> Challenge Butter: Pasteurized cream (Milk), Salt.
>
> Fred Meyer Butter: Cream, Salt, annato (for color) Contains: Milk


Hannaford Sweet Cream Unsalted Butter: "Cream, Natural Flavorings,
Contains: Milk."


Roche Bros. Natural Cramy Unsalted Butter: "Cream, Natural Flavoring.
Contains: Milk."


I'm not sure if this is a new development. Either the natural flavors
have been there all along and I only noticed just now, or I noticed
because there's never been anything besides cream in the butter before.


--Lia

Janet B. wrote:
>
> http://www.darigold.com/questions.asp?p=5 Go here and scroll down to flavor
> ingredients and read.


Interesting.
If the natural flavors that have been added to the unsalted butter are
lactic acid or citric acid to maintain Ph, they're additives I get all
the time and don't mind. I still wonder why they're needed. I mean, I
know they're there to maintain Ph, but why was it off in the first place?


--Lia

Miche wrote:
>
> "Gluten free" when butter shouldn't contain gluten anyway? Clever
> marketing, if very very cynical.


Could be clever marketing. Could be adherence to some odd labeling law.


--Lia

l, not -l wrote:
>
> Every package of unsalted butter I've seen says it has natural flavor added;
> but, salted does not. I imagine, since salt enhances flavor, the natural
> flavor is added to unsalted to enhance the flavor, which, without salt,
> might be too bland.
>
> From the Challenge dairy website's FAQ
> (http://challengedairy.com/faq/index.htm):
> "What is the natural flavoring that's added to Challenge butter?
> The natural flavoring that is used as an ingredient in Challenge Unsalted
> Butter, Challenge Unsalted Whipped Butter and Challenge Unsalted European
> Style Butter, is a natural milk derivative starter distillate (distilled
> flavors from fermented, cultured milk) that is added to the cream prior to
> churning. It produces flavor compounds that give our unsalted butter a
> distinctive, pleasing taste. It is similar to those used in the production
> of sour cream and buttermilk. It is an all natural ingredient that is
> approved by the USDA and the FDA. "


Excellent. Thanks. I began with the idea that whatever they were
adding probably was harmless. I'm more convinced of that now. Now I
have to wonder what I think of plain, unsalted butter, without natural
flavoring. I'd like to see for myself if it does give the butter "a
distinctive, pleasing taste."


--Lia

In article >,
Julia Altshuler > wrote:

> Miche wrote:
> >
> > "Gluten free" when butter shouldn't contain gluten anyway? Clever
> > marketing, if very very cynical.
>
>
> Could be clever marketing. Could be adherence to some odd labeling law.

Might be. In NZ advertising something as (for instance) 'gluten free'
when there's not reason for it to contain the substance it's supposedly
free of, is looked upon dimly.

Miche

--
Electricians do it in three phases

Miche wrote:

> "Gluten free" when butter shouldn't contain gluten anyway? Clever
> marketing, if very very cynical.

When we were in New Zealand, we visited a farmers market one Saturday. I
took a picture of a stand selling bacon and ham that boasted a huge sign
saying: "non-gluten". When we show the pix it gets laughs.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
Janet Wilder > wrote:

> Miche wrote:
>
> > "Gluten free" when butter shouldn't contain gluten anyway? Clever
> > marketing, if very very cynical.
>
> When we were in New Zealand, we visited a farmers market one Saturday. I
> took a picture of a stand selling bacon and ham that boasted a huge sign
> saying: "non-gluten". When we show the pix it gets laughs.

That'll be the Otago Farmer's Market. I've seen the sign.

It's not that big a laughing matter -- some cheap bacon and ham here
(stuff I wouldn't buy, I'm not that desperate for protein) is
"stretched" by having gluten added to it.

Miche

--
Electricians do it in three phases

On Sat, 22 Dec 2007 07:27:43 +1300, Miche > wrote:
> Dunno what's happening there, no. Ingredients on the butter in my
> fridge: cream, salt. Some NZ companies add water to their butter (I
> don't buy them as I regard it as unnecessary adulteration), but none add
> "natural flavourings".

Here in Oregon, I exclusively buy Darigold. Nothing but cream and salt.

--
Jerry Gaiser in North Plains, Oregon USA - 45.6933N 123.0418W
"The only time to eat diet food is while you're waiting for the steaks
to cook." - Julia Child

"Jerry Gaiser" > wrote

> On Sat, 22 Dec 2007 07:27:43 +1300, Miche > wrote:
>> Dunno what's happening there, no. Ingredients on the butter in my
>> fridge: cream, salt. Some NZ companies add water to their butter (I
>> don't buy them as I regard it as unnecessary adulteration), but none add
>> "natural flavourings".
>
> Here in Oregon, I exclusively buy Darigold. Nothing but cream and salt.

Seems that the natural flavorings thing is with unsalted butter.
My salted butter only has cream and salt, too, and it's Land O Lakes.

nancy

Miche wrote:
> In article >,
> Janet Wilder > wrote:
>
>> Miche wrote:
>>
>>> "Gluten free" when butter shouldn't contain gluten anyway? Clever
>>> marketing, if very very cynical.
>> When we were in New Zealand, we visited a farmers market one Saturday. I
>> took a picture of a stand selling bacon and ham that boasted a huge sign
>> saying: "non-gluten". When we show the pix it gets laughs.
>
> That'll be the Otago Farmer's Market. I've seen the sign.
>
> It's not that big a laughing matter -- some cheap bacon and ham here
> (stuff I wouldn't buy, I'm not that desperate for protein) is
> "stretched" by having gluten added to it.
>
> Miche
>

I believe it was in Christchurch by the Dean's Bush. They had some
gorgeous produce and stunning artisan breads. We were on a cruise ship
so I couldn't bring any foodstuffs back with me. I would have loved a
loaf of that bread.

I am curious as to how they could get gluten into ham and bacon.

BTW, I loved NZ.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > wrote in message
...
> BTW, I loved NZ.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life


I'll bet it was a wonderful and beautiful trip.
Dee Dee

Dee.Dee wrote:
> "Janet Wilder" > wrote in message
> ...
>> BTW, I loved NZ.

> I'll bet it was a wonderful and beautiful trip.

It was! If it wasn't for the long, long flights, we'd go back to
Australia and New Zealand again. Our aging bodies did not do well with
the long flights even though I discovered the wine was free on
international flights and liberally partook of it's ability to make me
sleepy <g>


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > wrote in message
...
> Dee.Dee wrote:
>> "Janet Wilder" > wrote in message
>> ...
>>> BTW, I loved NZ.
>
>> I'll bet it was a wonderful and beautiful trip.
>
> It was! If it wasn't for the long, long flights, we'd go back to Australia
> and New Zealand again. Our aging bodies did not do well with the long
> flights even though I discovered the wine was free on international
> flights and liberally partook of it's ability to make me sleepy <g>
>
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life


It is ill-advised that I not fly, so I'm glad I did get to travel when I was
young-and-hearty.

I am always happy to see people traveling, knowing how they enjoy it.

Again, glad you had a good trip and hoping you can do a shorter one soon.
Dee Dee

In article >,
Janet Wilder > wrote:

> Miche wrote:
> > In article >,
> > Janet Wilder > wrote:
> >
> >> Miche wrote:
> >>
> >>> "Gluten free" when butter shouldn't contain gluten anyway? Clever
> >>> marketing, if very very cynical.
> >> When we were in New Zealand, we visited a farmers market one Saturday. I
> >> took a picture of a stand selling bacon and ham that boasted a huge sign
> >> saying: "non-gluten". When we show the pix it gets laughs.
> >
> > That'll be the Otago Farmer's Market. I've seen the sign.
> >
> > It's not that big a laughing matter -- some cheap bacon and ham here
> > (stuff I wouldn't buy, I'm not that desperate for protein) is
> > "stretched" by having gluten added to it.
>
> I believe it was in Christchurch by the Dean's Bush.

Ah right.

>They had some
> gorgeous produce and stunning artisan breads. We were on a cruise ship
> so I couldn't bring any foodstuffs back with me. I would have loved a
> loaf of that bread.

Dang.

Next time, buy the bread, some cheeses and meats and etc, and go for a
picnic by the River Avon. I grew up in Christchurch and love it. Such
a beautiful city.

> I am curious as to how they could get gluten into ham and bacon.

Mix it into a slurry and inject it with the brine. It's a nasty cheat
and I wouldn't eat such a product even if I could.

> BTW, I loved NZ.



We'll be glad to see you if you ever come back.

Miche

--
Electricians do it in three phases