Oh, to be sure! That's because fat is the vehicle whereby flavor is transmitted to our taste buds. When fat is removed -- in part or in all -- a artificial substitute must be developed and incorporated. This is why lo-fat/no-fat food often have a rather "off" flavor, esp. on the bottom-note (the lingering, end taste). That is why there is just no comparison between the taste of hot biscuits with real butter, and hot biscuits with some kind of "heart healthy spread" [HHS].
Besides, birds will eagerly nibble away at butter, suet, and lard. They will not touch margarine or any HHS.
You ought to be happy, then, they're eliminating trans fats such as those present in margarine and going back to unsaturated oils and saturated fats.