Anderson-Clayton: Chiffon Margarine, 1960s
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| Narrator | We hope you're in the mood to break a habit | 0:01 |
| because now your whole idea about margarines will change. | 0:05 | |
| This is the first soft margarine, new Chiffon. | 0:10 | |
| Chiffon's softness shows you it's lowest | 0:15 | |
| in saturated fat of any spread | 0:17 | |
| with the delicious flavor of the expensive spread. | 0:19 | |
| You see, it's the extra amount of saturated fat | 0:23 | |
| that hardens other margarines into a stick, | 0:26 | |
| but we never harden Chiffon into a stick, | 0:29 | |
| that's why it's lowest in saturated fat | 0:31 | |
| of all margarines, | 0:34 | |
| even the corner-aisle ones. | 0:36 | |
| Taste no extra saturated fat | 0:37 | |
| to harden flavor either, | 0:40 | |
| delicious like the expensive spread. | 0:42 | |
| Go ahead, break this habit, | 0:45 | |
| dip into new Chiffon | 0:47 | |
| with pure liquid safflower oil. | 0:49 | |
| So soft it comes in a tub, | 0:51 | |
| two tubs to every pound. | 0:53 | |
| New Chiffon. | 0:55 |
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