Lite Creme: Difference between revisions

Consumers during the age of mass food production in the 1800s1900s lobbied against artificial foods being sold alongside 'normal' food and demanded such food be distinctly labeled; margarine, for example, received a push to be dyed pink so consumers would not confuse it for actual butter, and for a while it was illegal in some places to sell margarine that was dyed butter-yellow (it's naturally white). Company lobbyists learned using Lite Creme was an easy escape, as no one wanted an ominous 'artificial' label on their product. Official nutritional labels on products are ''somewhat'' more informative, though overly technical writing can obscure this for the same reasons. Ingredients being listed in decreasing order does not specify actual amounts, nor does the use of several names to indicate variations on essentially the same ingredient.