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Flora Food Group B.V. is a Dutch food company owning multiple brands of margarine, food spreads, and plant-based foods, including Flora and Blue Band.It states that it is the largest plant-based consumer packaged goods company in the world, operating in 95 countries.
Parkay ad, 1942. Parkay is a margarine made by ConAgra Foods and introduced in 1937. It is available in spreadable, sprayable, and squeezable forms. Parkay was made and sold under the Kraft brand name by National Dairy Products Corporation from 1937 to 1969, then Kraftco Corporation from 1969 to 1976, Kraft, Inc. from 1976 to 1990, Kraft General Foods, Inc. from 1990 to 1995, Nabisco Brands ...
Planta is a brand of margarine produced by Flora Food Group for Belgium, France, Malaysia, and Portugal. It is made from vegetable oil consisting of rapeseed , maize , and sunflower . [ 1 ]
In a 100-gram reference amount, margarine – manufactured from soybean oil and pasteurized – provides 628 kilocalories (2,630 kJ) and is composed of 70% fat, 2% carbohydrates, 26% water, and negligible protein.
Archaeological evidence shows that olives were turned into olive oil by 6000 BC [4] and 4500 BC in present-day Israel. [5] Pagnol, p. 19, says the 6th millennium in Jericho , but cites no source. [ citation needed ] In ancient Egypt, plant oils including cedar oil, cypress oil, and olive oil were used during the mummification process.
Stork is a brand of margarine spread manufactured primarily from palm oil and water, owned by Flora Food Group, except in southern Africa, where it is owned by the Remgro subsidiary Siqalo Foods. When it was introduced into the United Kingdom and Ireland from 1920, housewives were initially suspicious of the health effects and cooking ability ...
The merged entity acquired the interests of Van den Bergh's in England (Margarine Union Limited) and those of Van den Bergh's and Antoon Jurgens United in the Netherlands (N.V. Margarine Unie). The companies were set up in an agreement under which the shareholders benefited as if they had shares in a single company. [6]
The standard 140 kPa (20 psi) process of hydrogenation produces a product of about 40% trans fatty acid by weight, compared to about 17% using higher pressures of hydrogen. Blended with unhydrogenated liquid soybean oil, the high-pressure-processed oil produced margarine containing 5 to 6% trans fat.