A working group of cross-Canadian experts has been named to look into the concerns about the use of palm fat and its effect on butter quality.
The 13 members of the working group include experts in nutrition, both human and dairy cow, fatty acids and their composition, along with milk handling.
Why it matters: Concern expressed by consumers about the hardness of Canadian butter and the link the feeding of palm fats became news around the world.
“The working group will set the scope of its work, not industry associations, and will follow the science wherever it may lead, so that consumers can have the utmost confidence in our work,” says Daniel Lefebvre, chief operating officer of Lactanet and chair of the group.
The working group will cover a wide range of topics including:
• Confirm whether there are or have been changes in the characteristics of butter,
• Review the literature to assess current science as it relates to Feeding of palm fat supplements to cows, milk composition, milk handling and processing techniques; and health and safety of supplements (palm),
• Identify any gaps in data or research,
• Review of the level of sustainability of various types of palm fat supplements, including by-products, and
• Assessment of role and nutritional value of palm fat supplements for dairy cows.
Working group members include: