Anderson-Clayton: Chiffon Margarine, 1960s
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| Narrator | Sometimes, you just have to be different | 0:01 |
| to be better. | 0:05 | |
| Introducing new Chiffon, the first soft margarine. | 0:07 | |
| Why a soft margarine? | 0:13 | |
| Other margarines are hardened into sticks | 0:15 | |
| by actually adding more saturated fat than Chiffon. | 0:17 | |
| But Chiffon is made soft with pure liquid safflower oil | 0:21 | |
| to leave out this extra saturated fat. | 0:25 | |
| This makes Chiffon the lowest in saturated fat | 0:27 | |
| of any spread, even the corn oil ones. | 0:30 | |
| Flavor, no extra saturated fat to harden flavor, either. | 0:33 | |
| Taste, just like you know what. | 0:38 | |
| Even the package is different. | 0:41 | |
| Two tubs to a pound. | 0:43 | |
| Sometimes you have to be different to be better. | 0:45 | |
| New Chiffon, the first soft margarine, | 0:48 | |
| lowest in saturated fat of all spreads, | 0:52 | |
| with a melting flavor of the high priced spread. | 0:55 | |
| Chiffon. | 0:58 |
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