History

The story begins in 1869 when Napoleon III launched a contest for a butter alternative to feed soldiers and working families. The winning recipe, made from skimmed milk, water, and animal fats, was named “margarine”, after the Greek word for pearl.

In the early 1900s, animal fats were gradually replaced by vegetable oils from sunflower, rapeseed, and soy, laying the foundation for healthier margarines.

Vitamins A and D were added to margarine to improve nutrition. In many countries this fortification later became mandatory to support public health.

Innovation brought margarine in tubs and bottles, making it easier to use. By the end of the decade, lighter low-fat versions also entered the market.

As early as in the 90s, a major milestone came with the removal of trans fats. Reformulated products were safer and tastier, well ahead of regulatory changes.

Margarine expanded with squeezable packs, olive oil blends, and added nutrients such as omega-3s and plant sterols, offering both health and convenience.

Today, margarine is a platform for creativity in health, functionality and sustainability. Advanced technologies reduce saturated fats and allow new plant oils, like avocado and camelina, to be used in high quality, nutritious spreads.