Bursting with plant goodness and lower in saturated fat than butter, the Flora range offers great products for the entire family to enjoy. While our website is full of tasty recipes, fun activities and lots of information on Flora, we know you may have a few more questions. Have a look at our Nutrition Q&A guide to learn more about Flora spreads.
The majority of vegetable fat spreads today contain hardly any trans fats at all. Trans fats are the most unpopular fats in all of food. And with good reason, eating too many foods high in trans fats is bad for you.
Here’s a bit of background information: Trans fats are fats that occur naturally, in small quantities, in butter, milk and meat, among other foods. In the past when the plant oils were partially hydrogenated, trans fats were found in margarines and spreads. However, once it was discovered that overconsumption of trans fats could have an impact on health, they were largely removed and the way we make our spreads changed. This means that most spreads contain only trace amounts of trans fat - much less than butter. Want more information? Have a look at some of the links below for more.
You can read more about trans fats by following the link below:
We’ve taken as much trans fats out as possible of our spreads – in fact, they are virtually trans fat free!
Flora spreads do not contain any hydrogenated fats. In fact, Flora spreads were some of the first to cut hydrogenated fats from their list of ingredients!
Lactose is the sugar found naturally in milk and milk products (it is sometimes referred to as "milk sugar").
Some, but not all, spreads do contain it. It is always best to look out for it on the ingredients list on tubs to be sure if you are lactose intolerant. If you are lactose intolerant, you can always try our dairy-free version, Flora Freedom.
Gluten is the protein found naturally in wheat, barley and rye.
Most spreads don’t contain it. But, because there are so many different blends of spreads for so many different tastes, we could never say spreads never contain gluten. When in doubt, double-check the label for specific ingredients.
Spreads usually do contain salt — but not very much of it.
A small amount of salt helps preserve spreads longer and makes them taste better. Spread-makers today go easy on the salt, because just a pinch is enough to bring out the natural flavours of its other ingredients.
The wonderful thing about spreads, of course, is that there are many different blends for different tastes —so, if you are looking for lower salt options, and if you shop around, you may find salt-free spreads.
Sodium is one of the two ingredients (the other one is chloride) that make up salt.
Therefore you can take a look at question,“Do spreads contain salt”.
Palm oil is wonderful stuff — so long as it’s sourced sustainably.
Palm oil fats are among the world's most used ingredients because they bring specific functional benefits to foods that other oils cannot. In spreads, they add structure (hardness or solidity), texture (creaminess) and consistency (mouthfeel).
Unilever is the world's biggest buyer of palm oil. One hundred percent of our palm oil is sourced from sustainable sources and they will purchase all palm oil sustainably from certified, traceable sources by 2020. To read up on more of Unilever's palm oil commitments and progress to date go to http://www.unilever.com/sustainable-living/sustainablesourcing/palmoil/index.aspx
Spreads are nutritious and safe. In fact, in many countries soft spreads are recommended by respected health authorities as a part of a daily healthy, balanced diet. If you want to know which foods may increase or decrease the risk of various cancers, have a look at this report from the World Cancer Research Fund: http://www.dietandcancerreport.org/cancer_resource_center/downloads/summary/english.pdf
The main difference between spreads and butter is that spreads are made from plant oils while butter comes from churned milk. In a 10-gram serving, spreads contain only 1.5 grams of saturated fats and in the same serving of butter, there are 5.4 grams of saturated fat. Spreads are made from high-quality natural plant oils, which are vital sources of omega 3 and 6, which help maintain normal cholesterol levels, and contain sensible amounts of salt.
Spreads are the smart choice for an everyday spread that is simple and great tasting, as well as giving your body the healthy fat it needs.
If you’d like a bit more information, you can do some reading on the links below:
At Flora we love baking and making sure all our bakes are fluffy, sweet and tasty is of the utmost importance. Substituting butter for spreads is a simple and easy swap if you prefer to bake with spreads. We recommend Flora Buttery for the best results. From cookies to cakes to pies, you can make delicious baked goods! For some inspiration check out these recipes: Baking Recipes
Most spreads are perfectly suitable for vegetarians, but always check the label.
The most important ingredients in spreads are natural plant oils, which are of course vegetarian. For more info about what goes into spreads — all of it vegetarian — then please visit: http://www.enjoymargarineeveryday.com/what-goes-margarine/oils.
This is one of the biggest food myths around.
The major ingredients in spreads are water and fat, similar to butter.
The building blocks of life are carbon, hydrogen, oxygen, and nitrogen. If you combine these elements, you get molecules. The base molecules of spreads are water and fat. The base molecules of butter are also water and fat. The same goes for olive oil, vegetable oil, coconut oil, and so on.
Plastic does not contain these molecules, therefore plastics have a completely different molecular structure all together.
It is true that most spreads contain beta-carotene, which brings a yellow glow to the tub.
Beta-carotene, which is transformed by our body into vitamin A, is also found in carrots, as well as algae, apricots and pumpkins. It has been used as an ingredient in food for centuries. Flora contains natural colourant beta-carotene to give it its yellow colour.
Spreads, at their simplest, can be made at home with five simple ingredients: plant oils, milk, lemon juice, egg yolk, and salt.
Contrary to popular belief, making margarine on a larger scale isn't much more complicated.
Like most foods in the supermarket — such as butter and bread, factories are involved. They are the best way to make things at scale in a way that is consistent and hygienic and all the other things expected by consumers.