Ivy’s Reserve Salted Farmhouse Butter joins the dairy processor’s expanding range of carbon neutral products and comes one year after the launch of Ivy’s Reserve Vintage Cheddar – reportedly the ‘world’s first’ carbon neutral cheddar.
The new product is part of Wyke Farms’ five-year plan for growth, supported by a recent £10m investment in a new butter dairy facility as it targets the rapidly growing market for premium butter products.
Premium dairy demand
Commenting on the launch, managing director Richard Clothier said: “The world butter market is worth nearly 20 billion US$ and is predicted to grow by 50% by 2027. Increasingly, people across the world are looking for premium dairy products with provenance and history – butter is no exception.
“Ivy’s Reserve salted farmhouse butter is a best-in-class product in terms of quality and sustainability, and it articulates our unique set of values that fit with this trend. We continue to make changes at Industry level as we push for more net positive improvements.”
Wyke Farms have partnered with the Carbon Trust to undertake a cradle-to-grave footprint analysis and have certified the footprint of Ivy’s Reserve salted farmhouse butter as carbon neutral in accordance with PAS 2060.
Environmental standard
This is an internationally recognised specification for carbon neutrality and builds on the existing PAS 2050 environmental standard that sets out requirements for quantification, reduction, and offsetting of greenhouse gas emissions for organisations, products, and events.
Meanwhile, with rice’s shocking sustainability record, Nice Rice founder Fergus O’Sullivan leads the charge in developing a more environmentally friendly product with a lesser-known farming practice at its heart.
“Conventional rice farming has a shocking sustainability problem that no one is talking about ... our goal is to inspire people to be part of a positive change for the planet, by connecting pioneering farmers with people looking for more sustainable ways to enjoy their food,” said O’Sullivan.
