Due to its high fat content and low moisture, butter does not need to be refrigerated. We confirmed this by commissioning several shelf-life studies on butter. Working with an ISO-17025 accredited food safety lab, we tested a variety of store-bought butter, both salted and unsalted, for yeast, mold, bacteria and rancidity. If food is going to spoil, one of those four things will happen to it.

The butter, which was kept at room temperature (68-78°) for 21 days and inspected under a microscope, was reported as “good microbial quality.”

For about 25% of America, this is not news at all. In fact, about 1 in 4 Americans keep their butter on the counter. Yet this is news for more than half of the American population.

In 1924, The United States Public Health Service/Food and Drug Administration issued a Standard Milk Ordinance, which today is known as the Grade “A” Pasteurized Milk Ordinance (PMO). So although it's a scientific fact butter does not require refrigeration, the PMO requires all packages containing milk or milk products be labeled "keep refrigerated."

This of course creates enormous consumer confusion with regards to butter. The butter is sold in refrigerated cases and it says "keep refrigerated" on the packaging. No wonder so many people put their butter in the refrigerator.

Since we established keeping butter on the counter is backed by science, it's been our mission to 'spread" the word and eliminate consumer confusion about keeping butter on the counter. We've petitioned the FDA to change their policies regarding butter storage.

And our petition has been all over the news...