Tag: Parkay margarine

First introduced in 1937 as a butter alternative, the product commonly mistaken as 'parquet' margarine, actually called Parkay, is primarily a processed blend of vegetable oils, water, milk products, and various additives. This article clarifies its composition, correcting the common misspelling, and details the specific ingredients that give it a buttery taste and texture.

The US Food and Drug Administration (FDA) has largely banned partially hydrogenated oils (PHOs), a source of artificial trans fats, from the food supply. Given this regulatory change, many consumers are asking: is Parkay margarine non-hydrogenated?