Keen cooks will know that all butters and margarine can be used during the cooking process, not just famous butter impostors.
But Unilever says it wants to “drive home the fact that this product is unbelievably versatile and a healthier option for shoppers as it is made from plants, and contains Vitamin D, Omega 3 and less saturated fats and calories than butter.”
Scientists have long debated whether butter or margarine is healthier for consumers. Vegetable spread makers often boast that their products are high in omega 6, as well as low in fats.
Unilever’s low cost alternative to butter was first launched in the UK in 1991 but it has been available in the US since 1986.
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The consumer goods giant is also spending £1 million on a TV advertising campaign, set to air in March, which will help communicate the message to shoppers.
Unilever’s brand manager, Pedro Costa said: “We know that our consumers want value for money when it comes to spreads.
“Our brand evolution to take on a new name helps to drive home the fact that this product is unbelievably versatile and a healthier option, making it a great value offering.
“We expect this change to resonate well with our existing customers whilst attracting new ones.”
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I Can't Believe It's Not Butter will now be called I Can't Believe it's so Good for Everything. The blue and yellow tub packaging will stay the same but the moniker will now look far different. UK households were introduced to the butter substitute back in 1991 but it was first launched in the US in 1986.
The fact is, just because something is “real” does not necessarily make it good for you. The “real” ingredients that “I Can't Believe It's Not Butter” is touting are oils and salt. The ingredient list of “I Can't Believe It's Not Butter” reveals unhealthy ingredients like tropical oils and salt.
The J.H. Filbert company, based in Baltimore, Maryland, developed the product in 1979 as a low-cost alternative to butter for the food service industry. The name originated from a comment by the husband of a company secretary as he sampled the product and it was first marketed to retail consumers in 1981.
A foreign flavor can be caused by medications, a reaction to pesticides, disinfectants, or any number of contaminants. Rancidity and oxidation result from the degradation of milkfat. This is the most common.
Unilever is rebranding its I Can't Believe It's Not Butter spread in the UK in a move to “drive awareness of the product's versatility”. The new name? I Can't Believe It's So Good For Everything, which is two words (and four syllables) longer than the already lengthy original brand name.
Grass-fed butter offers some health benefits to counteract the health risks it poses. It appears to have lower levels of saturated fats and more unsaturated fats than standard butter. This is because grass-fed butter is made from the milk of cows that are allowed to graze instead of being fed high-grain diets.
Margarine often tops butter when it comes to heart health. Margarine is a blend of oils that are mostly unsaturated fat. Butter is made from cream or milk. The type of fat found in animal products, such as cream, is mostly saturated fat.
We found an association of shea butter consumption with lower BP, which provides the rationale for investigation through rigorous study designs to evaluate the benefits of shea butter consumption for prevention of hypertension and improved cardiovascular health.
Is Country Crock® better for me than dairy butter? Country Crock® products are all made of plant-based oils – a source of good fats. Because we use plant-based oils, all our Country Crock® products contain less saturated fat than dairy butter, as well as zero cholesterol.
Margarine may contain trans fat, which raises LDL (bad) cholesterol, lowers HDL (good) cholesterol and makes blood platelets stickier, increasing heart disease risk. Margarine containing hydrogenated or partially hydrogenated oils contain trans fats and should be avoided.
Even though butter is a better choice over margarine, people who are overweight or obese are often advised not to consume butter. For such people, margarine with low or no trans fat is sometimes considered to be the best option, since it may prevent increases in blood cholesterol level and heart disease.
Regarding safety, "I Can't Believe It's Not Butter!" should be stored properly in the refrigerator to prevent spoilage and bacterial growth. It lasts for about six to eight weeks once opened, provided it is refrigerated.
Margarine, buttery spread, “I Can't Believe It's Not Butter” – what is this butter-like substance anyway, and does it go bad? We'll explain what margarine is soon, but as far as when it goes bad: Margarine will keep in the refrigerator several months past its expiration date when sealed (6-12 months in the freezer).
Since the concept of squeeze spread isn't new, we found a way to make LAND O LAKES® Soft Squeeze™ butter spread stand out: It contains real butter. And that plays well with our target consumer segment.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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