Customers keen on eating natural foods would be hard-pressed to find one as pure as butter.
Margarine manufacturers have long tried to recreate the incomparable taste of butter, but haven't been successful.
Butter’s flavour is near-impossible to imitate because its complex combination of flavour compounds occur naturally.
Because butter melts at a normal body temperature, it also delivers an excellent round mouthfeel and flavour. Margarine doesn’t melt at that same temperature, which is why it leaves a lingering, greasy after-taste.
Some of those compounds are only released when heated, giving cooking and baking the buttery flavour consumers know and love.
It’s now accepted that saturated fats have a more neutral effect on cholesterol, as opposed to trans fats, which increase ‘bad’ and reduce ‘good’ cholesterol.2 This solidifies the renewed belief that butter has its place in a balanced diet.
These differences between butter and margarine come down to the processes in which each are made.
Butter is made from cream derived from milk – and nothing else. And with the aid of modern machines, the traditional butter-making process has become faster with a more consistent production.
Margarine is made from vegetable oil that has gone through a hydrogenation process, resulting in the presence of unhealthy trans fats. It also has to be artificially coloured and flavoured.