Several foodstuffs such as butter and margarine have been demonized in cycles over the years and the conspiracy theories abound regarding the economic reasons behind bad mouthing, countering to the scientific reasons. Reasons such as monosodium glutamate, sugar, salt, carbs, red meat and fats are restricting the usage of butter and margarine, especially amongst the health conscious consumers. Butter comes under the great deal of scrutiny as its higher-level of saturated fats had been associated with higher risks of heart diseases. Meanwhile, consumer demand and attention towards margarine had increased with rising number of recommendations from nutritionists and researchers. However, government regulations with regards to marketing and manufacturing of butter and margarine with increasing availability of alternative products is expected to impact the overall sales of butter and margarine in the forthcoming years.
Consumer Protection Council Opens Enquiry Regarding Safety of Butter Brand
The Consumer Protection Council recently opened an inquiry in the butter products pf Blue Brand. The inquiry focused on determining product safety with regards to processes and the in-trade handling, which is reliable with the various properties and characteristics of every product. The inquiry was a result of the claim by an end-user that the butter products of Blue Brand is unsafe, as when subjected to increased temperatures in the boiling water, it lacks dissolving properties. In addition, some end-users have also reported of suffering from blood vessel nd heart damage. Most of all, the organization is likely to continue collaborating with National Agency for FDA and Control along with the Nigerian Standards Organization with regards to applicable safety standards of butter and margarine.
Individuals with High Level Cholesterol to Use Margarine with Plant Sterols
Recent studies have suggest high-level cholesterol patients to use margarine enhanced with plant sterols. Given the point that plant sterol-enhanced margarines that are extremely high in monounsaturated and polyunsaturated fats help in lowering significant amount of blood cholesterol levels. Compared to various other healthy and lesser energy-dense foods, margarine is considered as rich. However, dieticians are of the point of view that individuals suffering from high cholesterol and regularly use butter and margarine in huge quantities, must only prefer using margarine with plant sterols. Millennials and diet conscious individuals are increasingly preferring margarine over butter and other spreads as the former being the most-effective spread fresh on foodstuffs such as sandwich and other vegetables.
Margarine Sales Likely to Tank, However Butter Sales Take a Leap
Margarine’s fortunes seems to witness another downturn with several brands such as Country Crock® and Unilever are planning to take off spreads business from its product portfolio as sales of spreads have suffered from a major downturn in U.S. as well as other developed markets. It was considered as the latest blow for the butter alternatives, where research found out the harmful trans-fats in margarine. Manufacturers are planning to reformulate their spreads products that are sold in tubs, in order to remove trans-fats that are being associated with health issues.
However, this trend benefitted in the sales of butter with increasing number of consumers, especially in the developed regions such as the U.S. preferring for adding fats to their diets. For instance, McDonald’s recently switched from the usage of margarine to butter throughout its breakfast menu, in a bid to improve the perception of its food, thereby catering to the growing demands of its customers for natural products. However, butter still holds considerably more saturated fats compared to the alternative spreads. Most of all, the American Heart Association highly recommends limiting saturated fats consumption to not more than 6% of the daily calories.
Download Sample Copy of Report @ https://www.futuremarketinsights.com/reports/sample/rep-gb-417
