Buttery Spreads Preferred

WASHINGTONIn a national survey by Kelton Research, 45% of consumers said the table spread they use most often at mealtime is a buttery spread or soft margarine spread, compared to 24% who rated stick butter as their favorite. And, more than half (54%) recognize that buttery spreads and soft margarine spreads are the most heart-healthy choice, compared to 18% who thought stick butter is the more healthy option.

As the margarine product category has evolved and consumer preferences have expanded beyond traditional stick margarine, the term margarine has become outdated, according to industry experts. 

The term buttery spreads depicts the new generation of margarine products. Buttery spreads are preferred by consumers interested in their heart health, explains Richard Cristol, president of the National Association of Margarine Manufacturers. 

Buttery spreads are typically made with a blend of plant oils like soybean canola, and olive, and are lower in total fat and saturated fat than the margarines of yesterday. Further, they have no cholesterol and are rich in polyunsaturated and monounsaturated fats compared with animal fats, such as butter and lard.