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In addition to a regular and 'light' spread, Unilever also uses the brand name to market a liquid butter substitute contained in a spray-bottle. [11] This product is an emulsion of vegetable oil in water formulated with a 'hint' of butter flavor (derived from buttermilk) and is marketed as having zero calories and zero fat content. [12]
J.H. Filbert, Inc. was a company based in Baltimore, Maryland, United States that produced margarine and butter substitute products, including Mrs. Filbert's Margarine and I Can't Believe It's Not Butter!. The company was founded by John H. Filbert, who died in 1917.
The vegetable oil and cream spread I Can't Believe It's Not Butter! was introduced into the United States in 1981, and in the United Kingdom and Canada in 1991. [ 27 ] [ 28 ] [ 29 ] In the US, products with less than 80% fat can be labeled spreads, but they can not be called margarine. [ 7 ]
Later slides discuss butter, whipped butter, butter blends, etc. I Can't Believe It's Not Butter Sticks (slide 10 "Trans-fat-free sticks") and I Can't Believe It's Not Butter Spray (slide 13 "Butter-substitute sprays") are not called "margarine" or "a type of margarine" in the slide show. - Sum mer PhD 15:37, 2 April 2014 (UTC)
Unilever also separated its food spreads business, [58] including its Flora and I Can't Believe It's Not Butter! brands, into a standalone entity named Unilever Baking, Cooking and Spreading. [59] The separation was first announced in December 2014 and was made in response to declining worldwide sales in that product category. [6]
Originally based in Oklahoma City, the firm moved its headquarters to Houston in 1916. There, it grew to be the world's largest cotton-trading enterprise. [ 5 ] In 1952, the company had created a food division to research and find uses for hydrogenated cottonseed oil .
Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking ...
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