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03.08.2017 - Foods

Test of Margarine and Spreadable Fats at Stiftung Warentest

In the Stiftung Warentest magazine from August 2017, 19 margarines and spreads were tested on various aspects and the results were evaluated. Below is a summary of the test parameters:

• Nutritive quality
  This primarily evaluates the fatty acid composition and the content of vitamins D and E
• Sensory (appearance, smell, taste, and mouthfeel)
• Spreadability and frying behavior
  In addition to spreading on slices of bread, fat splatters were collected and weighed during the frying test
• Contaminant content
  This involved testing for 3-MCPD and glycidyl esters as well as mineral oil components
• Packaging
  It was evaluated how the packages open and reclose, and whether recycling instructions were available
• Declaration
  The completeness and correctness of the legally required labeling elements were checked, as well as advertising claims, nutritional information, and allergen warnings. The information on flavors was evaluated by analyzing the aroma spectrum and conducting appropriate research.
• Further tests were carried out, for example, on microbiological parameters, plasticizers, heavy metals, genetically modified components, …

Frequent downgrades or unsatisfactory marks were mainly due to:

• nutritive quality (e.g., due to excessive levels of saturated fatty acids or an unfavorable ratio of omega-6 to omega-3 fatty acids)
• Sensory (e.g., slight cheese note,...)
• Contaminants (e.g., excessive levels of 3-MCPD esters and glycidyl esters)
• Declaration (e.g., due to incorrect information about flavors)

For more detailed information about the test series, you can refer to the Stiftung Warentest Test Issue 8/2017.