During the first half of the 20th century, butter was stored in what is called a “cooling cabinet” where the temperature was between 10-14°C. Over time, the cooling cabinet disappeared and butter was instead relegated to the refrigerator, where the temperature is significantly lower. This makes the butter hard and keeps its flavours locked inside. Consequently, pure butter has been blended with additives, including canola oil, to meet people’s demands. Until now.