Vegetable oil spreads — commonly known as margarine — are soft, spreadable products made by emulsifying refined vegetable oils with water. They range from light spreads with around 40% fat to full-fat margarines, and are sold in tubs or blocks.
In Australian kitchens, these spreads are used on toast, sandwiches, and crumpets, and in baking where a dairy-free or lower-cost alternative to butter is wanted. Tub-style spreads are formulated to be soft straight from the fridge, making them convenient for everyday use.
The market for vegetable oil spreads in Australia is well-established, with products available in a wide range of fat contents and oil blends. Some are enriched with plant sterols or omega-3 fatty acids. Flavour and performance in baking vary by brand and formulation — block-style margarines generally perform more like butter in pastry and cakes.
How it's made
Nutrition (per 100g)
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetable oils, not measured for this item yet. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
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