Fat spreads


According to experts, the substitution of saturated fatty acids with unsaturated fatty acids can mitigate the risk of cardiovascular diseases. A balanced diet with a higher intake of polyunsaturated fatty acids (PUFA) and a limited intake of saturated fatty acids (SFA) should include such products as fish, nuts, and vegetable oils. However, prevention starts with the selection of fats used as bread spread and in other foods. Recommended behaviors include the use of high-quality soft cup margarines.

Today, most margarines are produced without an adverse impact on the structure of fats. Consequently, trans fatty acids are practically absent from most margarines available on the Polish market.

The high quality and nutritional value of margarines have won the acknowledgement of nutrition and medical experts, as reflected in multiple independent dietary recommendations. Experts stress that a healthy diet should include the right profile of fatty acids contained in soft margarines used as a bread spread. With a low proportion of saturated fatty acids and a high proportion of unsaturated fatty acids, these products match the dietary recommendations.

Soft cup margarines are produced from oils: rapeseed oil and sunflower oil, with a small addition of tropical oils: palm oil and coconut oil. These make them a perfect source of polyunsaturated fatty acids including the n-3 alpha-linolenic acid which is indispensable for the human body. They typically contain a low proportion of saturated fatty acids (SFA) and could be enriched with bioactive ingredients such as plant sterols which reduce the “bad” cholesterol level in blood. Today, margarine is an important part of your diet and helps to prevent cardiovascular diseases.

In addition, margarine is a source of fat-soluble vitamins A, E, D and K.

Margarines offered by Bunge are produced based on recipes with a trans fat content reduced to a minimum below 1% of total fat. This is less than the trans fat content of 2% recommended by the European Margarine Association IMACE. The production technology of margarines offered by Bunge protects good fats against oxidation and prevents the generation of trans fatty acids. As a result, margarines from Bunge are practically free of trans fatty acids.