Margarines et matières grasses tartinables

Margarines and spreads are defined by the European regulation CE No.2991/94. Regulatory speaking, margarine contains 80% fat, which represents today few products. Indeed, most of retailed spreadable fats are light (fat content below 60%). Originally used as a butter substitute, the composition of margarines has evolved simultaneously with the science and presents today well-known nutritional benefits: omega 3 and omega 6 intakes, sterol and stanol intakes… recognized for their effects on cardiovascular health and blood cholesterol. Retailed margarines represent today 60% of total margarines sold in France. Professional fats tallies with the other part of the market. Their compositions differ from those of retailed margarine to fit with functionality expectations, as these products are used as food ingredients, for pastries and cookies, for example. The level of SAFA, in particular, is higher for technological reasons, as they mostly contribute to the determining of texture in the product, for example, puff pastry. In France, margarine consumption, all origins together, reached 2.6 kg/inhabitants in 2009, with regional differences. This consumption contributes to the rebalancing of daily intake in SAFA/PUFA recommended by the PNNS.