Vegan Diet: Is Margarine An Acceptable Option?

Margarine is a butter substitute that is usually vegan, but not always. While most margarine brands are vegan by nature, some contain animal-based products, such as whey, casein, lactose, vitamin D3, marine oil, lecithin, animal fat or tallow, suet, and palm oil. To ensure that a margarine is vegan, it is important to read the ingredient list and look for products specifically marketed as vegan non-dairy spreads. Some popular vegan margarine brands include Blue Bonnet Light Margarine, Smart Balance Light Margarine, and Earth Balance.

Ingredients to avoid

Margarine is a butter substitute and while many types are vegan, some contain animal products or animal-based ingredients, making them unsuitable for vegans.

The best way to determine whether your margarine is vegan is to read the ingredient list. Vegan margarines should not contain any of the following animal-derived ingredients:

• Whey is the liquid that separates from milk during the cheese-making process.
• Casein is the curds left over after milk is coagulated to produce cheese.
• Lactose is a type of sugar naturally found in milk and dairy products.
• Vitamin D or Vitamin D3 is often derived from lanolin, which comes from sheep's wool.
• Marine oil is derived from fish or other marine animals.
• Lecithin is a fatty substance sometimes derived from animal tissues or egg yolks.
• Suet is a hard animal fat found around the loins or kidneys.
• Tallow or animal fat is derived from cattle or sheep.
• Palm oil is technically plant-based, but the farming practices involved in its production are problematic, so many vegans choose to avoid it.

Margarine's history

Margarine was invented in 1869 by French chemist Hippolyte Mège-Mouriès. It was created in response to a challenge issued by Emperor Napoleon III, who wanted an inexpensive butter substitute to feed his army on the cheap. The original formulation of margarine was made from beef tallow, churned with milk. It was patented by Mège-Mouriès, who then sold the patent to the Dutch company Jurgens, which later became part of Unilever.

In 1871, German pharmacist Benedict Klein founded the first margarine factory in Germany, producing the brands Overstolz and Botteram. In the US, Henry W. Bradley of Binghamton, New York, received a patent in 1871 for a process of creating margarine that combined vegetable oils (mainly cottonseed oil) with animal fats. By the late 19th century, some 37 companies were manufacturing margarine in the US, despite opposition from the butter industry, which protested and lobbied for government intervention. This eventually led to the 1886 Margarine Act, which imposed punitive fees on margarine manufacturers.

In the early 20th century, shortages in beef-fat supply, combined with advances in the hydrogenation of plant materials, accelerated the use of Bradley's method. By 1945, the original margarine formula had almost completely disappeared from the market, and by 1950, margarine manufacturers in the US had switched almost completely to vegetable oils and fats.

Margarine gained popularity in the 1930s and 1940s during the Great Depression and World War II due to its lower price and the scarcity of butter. In the second half of the 20th century, it became trendy to shun traditional saturated fats like butter and lard in favour of vegetable oil-based products. Today, most margarine is made from vegetable oils, and it is widely accepted as a healthy alternative to butter.

Vegan butter vs margarine

Margarine was originally made from animal fat as a cheaper alternative to butter. It is now usually made from vegetable oils, such as soy, sunflower, cottonseed, safflower, or corn oil. However, some manufacturers use milk or add ingredients derived from animals, such as whey, lactose, or casein. Margarines containing these ingredients are not considered vegan.

Vegan butter is made by combining water with plant-based oils like coconut, olive, rapeseed, almond, shea butter, avocado oil, or a combination of oils. It may also contain additional ingredients such as salt, emulsifiers, natural or artificial flavors, and color.

Both vegan butter and margarine are suitable for vegan diets, but there are some key differences between the two. The main difference lies in the ingredients used. Vegan butter contains natural oils derived from nuts, seeds, and fruits, giving it a creamy and smooth texture and a buttery taste. Margarine, on the other hand, is made from a mixture of water, vegetable oil, and emulsifiers to achieve a smooth and spreadable texture similar to butter. While margarine has the same texture as vegan butter, it may have a slightly more salty or tangy taste and can leave a greasy aftertaste.

In terms of nutrition, vegan butter is low in saturated fat and high in monounsaturated fat, but it contains high amounts of Omega 6, which can be harmful if consumed in excess. Margarine, on the other hand, contains high polyunsaturated fat, which is linked to heart health and weight control. However, like vegan butter, it also contains high amounts of monounsaturated fat.

When it comes to cooking and baking, both vegan butter and margarine can be used as substitutes for dairy butter. However, it is important to consider the flavour and smoking point of the butter, as well as the consistency required for the recipe.

Overall, both vegan butter and margarine are suitable alternatives to dairy butter for those following a vegan diet. They offer similar functionality and taste, but there are some differences in ingredients, texture, and nutritional content that are important to consider.

Margarine's health benefits

Margarine is a butter substitute and many types are vegan. Margarine is made from vegetable fats such as corn oil, soy fat, safflower oil and cottonseed oil. It was invented in France in 1869 when oils and fats were scarce in Europe.

The health benefits of margarine depend on what kind of vegetable oils it contains and how it is processed. Here are some of the health benefits of margarine:

Low in Saturated Fats

Margarine is low in saturated fats, which is beneficial as a high intake of saturated fat has been linked to an increased risk of heart disease.

Contains Unsaturated Fats

Margarine contains unsaturated fats, which can positively affect overall health when eaten in moderation.

May Reduce Bad Cholesterol

Margarine may be enriched with plant sterol or stanol esters, which could help in lowering blood cholesterol levels.

May be Fortified with Vitamins A and D

Margarine may be fortified with vitamins A and D, which are fat-soluble vitamins.

Could be Good for Bone Health

Vitamin D, which margarine may be fortified with, is important for bone health.

Could be Good for Skin Health

Vitamin A, which margarine may be fortified with, is important for skin health.

May Sharpen Vision

Vitamin A, which margarine may contain, is important for vision and may help sharpen vision.

Margarine's environmental benefits

Margarine is a butter substitute and many types are vegan. Margarine is made from combining water and vegetable oils, such as soybean, corn, palm, canola, or olive oils. However, some manufacturers use milk instead of water or add ingredients derived from animals, such as whey, casein, or lactose, which are dairy derivatives. These types of margarine are not considered vegan.

Margarine has several environmental benefits over butter. Here are some key points highlighting the environmental benefits of margarine:

• Margarine has a significantly lower climate impact than butter: The production of raw milk, the key ingredient in dairy butter, contributes significantly to greenhouse gas emissions. The carbon impact of dairy butter can be more than three and a half times that of margarine. This is largely due to enteric emissions, which are methane released by cows.
• Land use: More land is needed to produce feed for dairy cows than to grow crops for vegetable oil used in margarine.
• Water use: The production of dairy butter requires more water than the production of margarine.
• Cattle feed and livestock rearing: The production of cattle feed and the rearing of livestock have a high climate change impact, contributing to cow-related emissions and manure management.
• Packaging: The packaging for plant-based spreads like margarine makes up a larger percentage of its emissions (8%) compared to butter (1%), but margarine packaging is often a lightweight tub, which has a lower impact than the foil or paper parchment used for butter.
• Overall environmental impact: A life cycle assessment of Upfield's margarines concluded that margarines and plant-based spreads have a lower impact than butter in terms of climate, water, and land use.

Frequently asked questions