We have bad news for those who like a croissant or a danish for breakfast – the world is unfortunately in the midst of a butter crisis. If you didn’t assume as much already, this means very bad things for the industry and consumers alike as current production continues to decrease under a dairy shortage.

Butter has hit a record high in prices after falling in production. It’s the result of the health drive away from skim milk (the fat of which is traditionally used to create butter). A health focus has also increased the popularity of butter over margarine, leading to increased demand outstripping current supply. Combined with a drop in Australian milk production (by 7 percent since last year), the butter situation has become somewhat of a disaster zone.

In response, Australian companies are turning both to French butter and the use of margarine to combat the crisis. President of the National Bakery Industry Association Brett Noy told The Courier-Mail that the cost of Australian butter has risen by 140 percent in the last 18 months. They have no choice but to look to France for assistance. “Over a year ago a 25kg box of Australian butter was $100 now it hits $240. We don’t want to see a shift away from support of local dairy farmers but we are trying the best we can to keep prices down at the till,” he explains.

The Christmas period in particular is set to suffer, with butter-based goods including pastries (such as croissants), pies, cakes, and biscuits, set to increase in price. Brett is the first to admit it’s not good news for anyone. “Of course we don’t want this. There will be a big impact on taste and nutritional value,” he says.

But it seems there is little anything can do about the impending butter shortage, with the dairy disaster predicted to continue into next year at least.