Welcome to - Great Grub Club. The Food Magazine: Home. Chewonthis.org.uk - Honest information about the food you eat. How to Cook. Chaîne de BritishNutrition. Seasonal fruit and vegetable calendar | Eat Seasonably. Margarines, spreads and functional ingredients. It was in the 1950s when margarines first became popular and since then the number available on the market has greatly increased. This is thought to be due to both growing nutritional research, and in response to changes in lifestyle and food technology and also the need to reduce saturated fat intake. Margarines Margarines have the same amount of total fat as butter, but with less saturated fat. Margarine is defined by law and has been produced in accordance with ‘The Spreadable Fats (Marketing Standards) Regulations, 1995’.
Margarine must contain a minimum of 80%, but less than 90% fat and a maximum of 3% milk fat. It must also be fortified with vitamin A at levels of 800-1000µg per 100g and vitamin D at 7.05-8.82µg per 100g. The composition of margarine is defined by law - ‘The Spreadable Fats (Marketing Standards) Regulations, 1995’ Spreads Spreads have a similar composition to margarine but are usually lower in fat. Stanol and sterols. Food - Recipes : Sandwich bread loaf.
Think Vegetables :: The definitive source of vegetable information. Food Standards Agency - Eat well, be well - eatwell. Food and Nutrition. Nutrition facts, calories in food, labels, nutritional information and analysis – NutritionData.com. British Dietetic Association BDA.