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Under European Union directives, [62] distinguishes between spreadable fats:. Spreads with any other percentage of fat are called "fat spread" or "light spread".

Many member states currently require the mandatory addition of vitamins A and D to margarine and fat spreads for reasons of public health.

Voluntary fortification of margarine with vitamins had been practiced by manufacturers since , but in with the advent of the war, certain governments took action to safeguard the nutritional status of their nations by making the addition of vitamin A and D compulsory.

This mandatory fortification was justified in the view that margarine was being used to replace butter in the diet.

In the United Kingdom, no brands of spread on sale contain partially hydrogenated oils. Fortification with vitamins A and D is no longer mandatory for margarine, [65] this brings it in line with other spreads wherein fortification is not required.

Since margarine intrinsically appears white or almost white, by preventing the addition of artificial coloring agents, legislators found they could protect the dairy industries by discouraging the consumption of margarine based on visual appeal.

If margarine were colored the same as butter, consumers would see it as being virtually the same thing as butter, and as a natural product.

Bans on adding color became commonplace in the United States, Canada, and Denmark and, in some cases, those bans endured for almost years.

The rivalry between the dairy industry and the oleomargarine industry persists even today. In Canada, margarine was prohibited from to , though this ban was temporarily lifted from until due to dairy shortages.

That year, Newfoundland negotiated its entry into the Canadian Confederation, and one of its three non-negotiable conditions for union with Canada was a constitutional protection for the new province's right to manufacture margarine.

In , as a result of a court ruling giving provinces the right to regulate the product, rules were implemented in much of Canada regarding margarine's color, requiring that it be bright yellow or orange in some provinces or colorless in others.

By the s, most provinces had lifted the restriction. However, in Ontario it was not legal to sell butter-colored margarine until In , New York became the first U.

The law, "to prevent deception in sales of butter," required retailers to provide customers with a slip of paper that identified the "imitation" product as margarine.

This law proved ineffective, as it would have required an army of inspectors and chemists to enforce it.

By the mids, the U. The simple expedient of requiring oleo manufacturers to color their product distinctively was, however, left out of early federal legislation.

But individual states began to require the clear labeling of margarine. The color bans, drafted by the butter lobby, began in the dairy states of New York and New Jersey.

In several states, legislatures enacted laws to require margarine manufacturers to add pink colorings to make the product look unpalatable, despite the objections of the oleo manufacturers that butter dairies themselves added annatto to their product to imitate the yellow of mid-summer butter.

By the start of the 20th century, eight out of ten Americans could not buy yellow margarine, and those who could had to pay a hefty tax on it. Bootleg colored margarine became common, and manufacturers began to supply food-coloring capsules so the consumer could knead the yellow color into margarine before serving it.

With the coming of World War I , margarine consumption increased enormously, even in countries away from the front, such as the United States.

In the countries closest to the fighting, dairy products became almost unobtainable and were strictly rationed. The United Kingdom , for example, depended on imported butter from Australia and New Zealand, and the risk of submarine attacks meant little arrived.

The long-running battle between the margarine and dairy lobbies continued: in the United States, the Great Depression brought a renewed wave of pro-dairy legislation; the Second World War , a swing back to margarine.

Post-war, the margarine lobby gained power and, little by little, the main margarine restrictions were lifted, the most recent states to do so being Minnesota in and Wisconsin in Main article: Hydrogenation.

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Main article: Cholesterol. Food portal. Longman Pronunciation Dictionary 3rd ed. Pearson Longman.

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