Margarine FAQ's

Absolutely! Land O Lakes® Margarine contains 80% vegetable oil, which means you will get consistent results every time you use it.

Land O Lakes® Margarine contains 80% vegetable oil (fat). While other brands have recently substituted up to 40% water, Land O Lakes® Margarine still contains 80% fat, which means your baked goods will turn out the way you want them to, every time.

Butter and margarine each contain a minimum of 80% fat. The difference between the products is in the type of fat: butter is made from cream, and margarine is made from vegetable oil.

Stick margarine, made from vegetable oil, can be used just like butter in most types of baking. Margarine is soft, right from the refrigerator, so you don’t need to bring it to room temperature before using it in a recipe. Like butter, margarine will also produce high-quality results. However, since margarine is made from vegetable oil and is softer than butter, there are a few types of recipes in which you should not use margarine: pastry recipes and candy made from a boiled syrup.

The Land O’Lakes Test Kitchen has developed great recipes that use our margarine in the Baking with Margarine Recipe Collection.

Yes. We recommend using Land O Lakes® Margarine sticks by the date on the package. For longer storage, place the package in an air-tight container or freezer bag. Freeze before the use-by date on the package, and store frozen up to six months.

We understand your concern about potential food intolerances. Land O’Lakes strives to provide complete and accurate ingredient information on its labels. For any specific product, we feel the best source of this information is the ingredient listing on the package. To date, the FDA and USDA have not defined the term “gluten-free.” Consequently, we are not able to identify products as “gluten-free” on our labels. That said, to the best of our knowledge, the ingredients in our margarine do not contain gluten. Listed below are organizations that can provide more information about food intolerances:

• Celia Sprue Association or toll free 1-877-272-4272 
• The Gluten Intolerance Group or 1-253-833-6655