The diagram illustrates the expenditure of spreads with distinct flavors in grams per individual between 1981 and 2007. Overall, butter and margarine dominated the field until the introduction of low fat & reduced spreads.
Initially, butter started dominantly in 1981, accounting for approximately 145 grams per person. Margarine had only around 90 grams per individual, taking the spot as the least consumed spread. From then to 1986, butter experienced a moderate incline, reaching a peak rate of 160 grams, whereas margarine took a small decline down to 80 grams. Contrastingly, the grams of butter rebounded and plunged down to 80, while margarine increased slightly, surpassing the consumption of butter in 1991. From 1991 to 1996, the rate of margarine remained constant at 100 grams.
In the middle of 1996, low fat & reduced spreads were implemented. From then, it rapidly became a big hit, skyrocketing to an all-time high record of approximately 85 grams, surpassing butter and sharing the same number as margarine in the middle of 2001. On the other hand, both margarine and butter experienced a constant decline in the same period. Evidently, after 2001, low fat & reduced spreads, butter, and margarine had a modest decrease down to around 70%, 50%, and 40%, respectively.