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Margarine
Margarine was invented in the 1860s by a French chemist as a cheap replacement for butter. Nowadays it is bought as a product in its own right, frequently in the belief that it is a healthier option than butter. There are many types available using different fats and with differing flavours and uses. Some are purely vegetable-based, containing no animal products at all, and are labelled dairy-free or vegan. Others contain a mixture of animal and vegetable fats. Some are designed for spreading, and others are hard and designed for baking. All margarine contains as much fat as butter, but some are lower in cholesterol and saturated fats.