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Margarine, particularly polyunsaturated margarine, has become a major part of the Western diet and had overtaken butter in popularity in the mid-20th century. [31] In the United States, for example, in 1930, the average person ate over 18 lb (8.2 kg) of butter a year and just over 2 lb (0.91 kg) of margarine.
The Newfoundland Margarine Company (until 1950, the Newfoundland Butter Company) was Canada's first oleomargarine manufacturing company, and a leading producer in the Dominion of Newfoundland and after 1949, the province of Newfoundland and Labrador.
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 ...
The development of Chiffon margarine was one result. The Chiffon name and product line has changed hands several times since; the first being in 1985, when Chiffon was sold to Kraft Foods. The Kraft U.S. and Canada tablespreads division subsequently became part of Nabisco in 1995; [6] who then sold the brand to ConAgra Foods in 1998. [7]
Because oleomargarine was naturally white, which was thought to be unappetizing, manufacturers began adding yellow color to it. [4] Dairy farmers, who were in competition with the product, claimed that coloring it was a deceptive practice, and sought federal legislation to provide competition.
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“Hippolyte Mège-Mouriès’s Recipe for Margarine”, Distillations, Science History Institute Hippolyte Mège-Mouriès ( French: [ipɔlit mɛʒ muʁjɛs] ; 24 October 1817 – 31 May 1880) was a French chemist and inventor who is famous for his invention of margarine .
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