The grass-fed cows' butter I tasted recently was sunny yellow due to natural carotene content.
Now, I've seen some very yellow butter, good quality butter and otherwise. (Similar quality variation for creamy white butter.) There is supposed to be seasonal color variation as well.
I understand butter is regularly dyed with food coloring. And margarine, too. I haven't paid too much attention to this fact before.
Now I am wondering about the extent of this food coloring practice.
Your thoughts, please.