Butter Beats Margarine and Once Again is the King of the (Solid, Vaguely Creamy) Fats

Now for some news that makes me really, really smile: Butter is beating the hydrogen out of margarine. Since 2000, sales of margarine in the United States have dropped 30 percent while sales of butter have risen 65 percent, according to Euromonitor Business Intelligence Firm. Even Unilever, the giant behind Country Crock and I Can't Believe It's Not Butter has given up.


“For the last 20 years or so, we have been too obsessed, overly obsessed on the fact that butter was opposed to margarine,” Unilever Food Head Antoine Bernard de Saint-Affrique told investors last month. “I'm happy to say that this time is over and we have changed. And we have changed in a very significant way.”

At least they can use all of that left over margarine to moisturize Fabio's hair.

Why the resurgence? Well, butter's not actually that bad for you, trans fats (as present in some butter substitutes) are horrible for you, and butter just plain tastes better. Sure, I Can't Believe It's Not Butter has about 30 percent less calories than butter, but did you actually thought it was as good as the creamy stuff? Pfft, no. When you made your horrible, horrible turkey, did you butter the skin or margarine it? Don't lie.

I'm glad people are turning around, because if one more person glowers at me for over buttering my bread again, I don't know what'd I do. (Probably just eat more butter.)

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