Margarine Color History at Jonathan Richardson blog

Margarine Color History. Although margarine was taxed at two cents per pound (60 cents today), manufacturers continued to produce it—and they started coloring it yellow to resemble butter. “pink is not the color of oleomargarine in its natural state,” the court. On this day in 1898, the supreme court struck down that law. Market in 1873 as a cheaper substitute for butter, dairy producers, fearful of intense competition and a price decline for butter, lobbied. When margarine was first introduced to the u.s. The controversy over how colorants could be used in foods came to a head in 1886 when margarine became a subject of national debate.

"Now! No Mixing Bowl Needed To Color Margarine!" 1950s Delrich
from www.reddit.com

“pink is not the color of oleomargarine in its natural state,” the court. On this day in 1898, the supreme court struck down that law. Market in 1873 as a cheaper substitute for butter, dairy producers, fearful of intense competition and a price decline for butter, lobbied. Although margarine was taxed at two cents per pound (60 cents today), manufacturers continued to produce it—and they started coloring it yellow to resemble butter. When margarine was first introduced to the u.s. The controversy over how colorants could be used in foods came to a head in 1886 when margarine became a subject of national debate.

"Now! No Mixing Bowl Needed To Color Margarine!" 1950s Delrich

Margarine Color History Although margarine was taxed at two cents per pound (60 cents today), manufacturers continued to produce it—and they started coloring it yellow to resemble butter. “pink is not the color of oleomargarine in its natural state,” the court. On this day in 1898, the supreme court struck down that law. The controversy over how colorants could be used in foods came to a head in 1886 when margarine became a subject of national debate. Although margarine was taxed at two cents per pound (60 cents today), manufacturers continued to produce it—and they started coloring it yellow to resemble butter. When margarine was first introduced to the u.s. Market in 1873 as a cheaper substitute for butter, dairy producers, fearful of intense competition and a price decline for butter, lobbied.

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