Developed in the 1800s in France when butter was scarce and expensive, margarine has had its ups and downs, including several U.S. bans and taxes driven by the dairy industry.

It's been called a healthier, plant-based alternative to butter, but it also faced a backlash for being artificial and having trans fats, which help keep oil-based ingredients solid at room temperature.

Margarine is any vegetable-oil-based, butter-flavored spread that contains 80% oil; anything with a lower oil and fat content is called a "soft margarine spread."