Margarine, as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, the market share of margarine and spreads has overtaken that of butter. Margarine is an ingredient in the preparation of many other foods and in recipes is sometimes referred to as oleo. Margarine naturally appears white or almost white: by forbidding the addition of artificial coloring agents, legislators in some jurisdictions found that they could protect their dairy industries by discouraging the consumption of margarine. Bans on coloration became commonplace in the U.S., Australasia and Canada; and, in some cases, those bans endured for almost 100 years. It did not become legal to sell colored margarine in Australia, for example, until the 1960s.

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