Pour les Américains, la chute des prix de la glace est principalement due au beurre.

In the United States, ice cream prices have dropped significantly, with the main reason being the decline in butter costs. The average price for a 1.9-liter package of ice cream fell below $6 last month, marking a notable decrease compared to the average of $6.26 two years ago. This drop comes just before National Ice Cream Day, which is celebrated annually in the US. According to CNN, the primary cause of this price reduction is the falling cost of butter. The price of butter has decreased by nearly nine percent over the past year, while ingredients such as milk and sugar have seen only minor increases. In 2023, butter prices reached a high of $3.50 per pound, nearly the highest level since 1965. They have since fallen to $1.65, which is 31 percent lower than the five-year average. Fresh cream, valued for its high fat content, is the most expensive ingredient in ice cream. Although cream and butter are not the same, US federal regulations require that butter must contain at least 80 percent milkfat. An increase in the supply of milkfat, leading to lower retail prices, is the result of targeted breeding and modernization in dairy production. Over $11 billion has been invested in new processes within the American dairy industry, according to the International Dairy Federation (IDFA). These investments have changed how farmers use advanced technology and genetics to improve milk production efficiency. Farmers have intentionally increased the fat content in their herds. Phil Plourd, executive director of the Wisconsin Milk Producers Association and a consultant at Ever.Ag, explained to CNN that over the past five to seven years, dairy farmers have used genetics and specific diets to breed cattle for higher milkfat production. As a result, the average percentage of fat in milk has risen significantly. This change benefits producers because the Food and Drug Administration (FDA) requires that products labeled as “ice cream” must contain at least ten percent milkfat. Michael Dykes, president and CEO of IDFA, emphasized that higher milkfat content attracts consumers seeking premium experiences. He noted that one innovation in the dairy industry is increasing the milkfat content to enhance flavor. A recent survey conducted by IDFA and Morning Consult found that 89 percent of respondents consider taste the most important factor when purchasing ice cream, more than price or packaging size. While consumers may not think about genetic advancements in dairy farming, lower prices are certainly a welcome opportunity. Retail chains such as Whole Foods and Target offer promotional ice cream prices throughout the summer. Data from the CartHappy service, which tracks grocery prices, shows that Walmart has changed the prices of its Great Value branded ice cream packages over 1,000 times in the past two weeks, despite offering only seven different flavors. Ever.Ag predicts that butter prices will slightly rise to around $1.70 per pound by the end of the year. Reasons include increased cake baking during holidays and high demand from international buyers. Whether consumers buy family-sized packages or smaller portions, the current price drop provides financial relief.