Product overview
Butter

Butter is both a legally protected name at European level since the publication of a single European CMO regulation (no. 1234/2007), and a generic term that actually encompasses several families of solid dairy fats. It is defined in Decree no. 88-1204 of December 30, 1988 (version in force on May 2, 2021), regulating the manufacture and sale of butter and certain dairy specialties as follows: "the name 'butter' is reserved for a dairy product, of the water-in-fat emulsion type, obtained by physical processes, the constituents of which are of dairy origin". With or without a qualifier (semi-salted, salted, etc.), butter must be composed of a minimum of 82% butterfat, a maximum of 16% water, and a maximum of 2% non-fat dry matter. Butter comes in several categories:...