What is the legal requirement for butter's butterfat content?

The legal requirement for butter's butterfat content is set at a minimum of 80%. This standard is established to ensure that butter meets specific quality criteria and nutritional expectations. The 80% butterfat content indicates that the product is predominantly made of fat, allowing it to have the rich, creamy texture and flavor that distinguishes butter from margarine and other spreads.

Additionally, this standard helps consumers identify genuine butter products, ensuring that they receive a product that aligns with traditional usage and culinary applications. Butter with a butterfat content lower than 80% would not meet the regulatory definition of butter and could be classified differently, potentially impacting market labeling and consumer expectations.