Introduction
Butter boards are a popular trend in restaurants and homes alike, but a major ingredient shortage may soon put a damper on the trend. Butter is a key ingredient in many dishes, from baking to sautéing, and its availability is essential for many recipes. Unfortunately, the global butter shortage is causing prices to skyrocket and availability to dwindle. In this article, we’ll explore the causes of the butter shortage and what it means for the future of butter boards. We’ll also provide some tips on how to make the most of the butter you have, so you can still enjoy your favorite dishes.
Butter Boards Are Everywhere, But a Major Ingredient Shortage May Soon Dampen the Trend
Butter boards have become a popular trend in the food industry, with restaurants and cafes offering them as a unique way to serve food. But a major ingredient shortage could soon put a damper on the trend.
The shortage is due to a combination of factors, including a decrease in the number of dairy cows, a decrease in the amount of land available for grazing, and a decrease in the amount of feed available for cows. This has led to a decrease in the amount of butter available for production.
The shortage has already caused prices to rise, and some restaurants have had to stop offering butter boards altogether. Others have had to increase their prices to make up for the cost of the butter.
The shortage has also caused some restaurants to switch to other types of butter, such as margarine or vegetable oil-based spreads. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of cheese, such as cream cheese or goat cheese. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of bread, such as sourdough or whole wheat. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of condiments, such as mayonnaise or mustard. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of spreads, such as jam or honey. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of toppings, such as nuts or seeds. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of garnishes, such as herbs or spices. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of accompaniments, such as crackers or breadsticks. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of desserts, such as ice cream or cake. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of drinks, such as tea or coffee. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of snacks, such as chips or popcorn. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of sauces, such as ketchup or mustard. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of dressings, such as ranch or vinaigrette. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of oils, such as olive or canola. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of fats, such as lard or shortening. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of spreads, such as peanut butter or Nutella. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of toppings, such as nuts or seeds. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of garnishes, such as herbs or spices. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of accompaniments, such as crackers or breadsticks. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of desserts, such as ice cream or cake. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of drinks, such as tea or coffee. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of snacks, such as chips or popcorn. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of sauces, such as ketchup or mustard. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of dressings, such as ranch or vinaigrette. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of oils, such as olive or canola. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of fats, such as lard or shortening. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has also caused some restaurants to switch to other types of spreads, such as peanut butter or Nutella. While these alternatives may be cheaper, they don’t have the same flavor or texture as real butter.
The shortage has caused a major disruption in the food industry, and it’s unclear how long it will last. In the meantime, restaurants and cafes may have to find other ways to serve their customers, or risk losing out on the butter board trend.
Butter boards are the latest viral food trend taking TikTok by storm. The creamy creations, boasting large wooden boards slathered in rich, often-flavored butters, perfect for dipping crusty pieces of bread, have been touted as a charcuterie board replacement. And, to be fair, they look and sound delicious. There’s just one issue with the new trend: a butter shortage in the United States that’s likely to get worse before it gets better.
While the idea for the buttery excess, pioneered by chef Joshua McFadden and popularized by food influencer Justine Doiron, was born well before the shortage, the trend could now be contributing to the empty butter shelves at local grocery stores.
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Although your TikTok “For you” page may be full of folks making butter boards, butter is currently the most expensive it’s been since 2017. Butter prices reached upwards of $4.77 per unit in August, according to The Wall Street Journal. That’s because the U.S. has the lowest amount of butter in storage facilities in that same five-year period. Only eggs have seen a similar price increase trajectory, according to the newspaper. The shortage has led to a 24.6% increase in butter prices in the last 12 months, which could spell disaster for butter board fans and holiday bakers alike.
The reasons for the shortage are complex. It was sparked in part by issues plaguing milk production, which instead of seeing its typical year-over-year growth, saw a decrease amid various cost struggles dairy farmers have faced, including a decrease in the number of dairy cows. To make matters worse, WSJ explains that butter is low on the milk-product food chain, meaning that milk is typically sold to bottlers first, followed by ice cream and cheese companies, and, lastly, butter makers.
Another huge factor in the butter shortage is the labor shortage. If you’ve been just about anywhere recently, there’s a good chance you’ve seen signs advertising job vacancies. According to WSJ, processing facilities that churn out butter have been dealing with similar staffing shortages to the rest of the post-pandemic world. This means that while simply ramping up production might help meet some of America’s butter needs, this isn’t necessarily a viable solution.
Couple all of that with an increased demand, fueled by food trends, holiday necessity, and, of course, the fact that butter makes everything better, and you’ve got a recipe for disaster. According to the United States Department of Agriculture (USDA), there is some real concern among suppliers in parts of the country about being able to meet the demand of orders from retailers. Likewise, some in the industry fear quite the opposite, worrying that sky-high prices may cause consumers to turn away from butter, opting for alternatives instead. For this reason, producing more butter is a risk.
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In an effort to combat rising prices, and the hesitancy from shoppers to buy products that are significantly marked up, grocers are likely to want to offer over-the-top deals to entice scarcity-minded buyers. Marshall Reece, of the Associated Milk Producers Inc. (AMPI), warned against that in an interview with WSJ. He revealed that AMPI’s butter production is down between 5% and 10% this year as compared to before the pandemic.
“You can’t have a fire sale on butter, we won’t be able to supply you,” Reece said.
The best way to combat such shortages is to turn to alternatives when possible or skip the butter altogether. Yes, that means you might have to hold off on whipping up a butter board for now. Reach for plant butters or margarine when possible. Opt for butter-free desserts, or turn to replacements like coconut oil. You can also do your part to extend the life of the butter you do have by freezing it. Frozen butter is good for several months to a full year.
This too shall pass, and you’ll be back to enjoying butter on all your favorite dishes soon enough.