Urgent: Popular Butters Ranked – Which Brands to Avoid for Your Health
Published: October 26, 2023
Paris, France – A new investigation by leading French consumer association UFC-Que Choisir has sent ripples through French kitchens, revealing that many popular supermarket butters are far more “ultra-processed” than consumers realize. The findings, released today, challenge the perception of butter as a naturally healthy fat and highlight concerning levels of additives in some widely-sold brands. This is a breaking news story with significant implications for families prioritizing healthy eating.
The Butter Myth Debunked: What’s Really in Your Spread?
For generations, butter has been a kitchen staple, often associated with wholesome, traditional cooking. But according to UFC-Que Choisir’s blind taste test and rigorous analysis of 20 supermarket butters – both salted and unsalted – that idyllic image is often a facade. The study found that even seemingly natural butters are increasingly subject to ultra-processing, a trend that raises serious health concerns. This isn’t just about taste; it’s about what we’re unknowingly adding to our diets.
Which Butters Received the Lowest Scores?
The lowest-ranked butter in the study was Light Semi-Salted 40% Matt. Gr de The Crusaders, sold at E.Leclerc, scoring a mere 10.4/20. The association flagged its “average” rating as stemming from a concerning additive content and a “mediocre” assessment due to its artificial flavoring. The report also criticized its salt content as “poor.”
Perhaps even more startling, Elle & Vire Léger Doux failed to even meet the basic definition of butter, according to UFC-Que Choisir. With a score of 12.6/20 – the worst in its category – the butter contains only 20% fat, the remaining 80% comprised of water and additives designed to mimic the taste and color of genuine butter. “It’s a shame to end up with an ultra-processed product, when the customer thinks they’re buying a basic food,” the association stated.
Other Butters to Be Cautious Of
The investigation didn’t stop there. Several other brands received low marks:
- Isigny Ste Mère Churned Butter with Guérande Salt Crystals: Scored 10.5/20 due to its “bad” salt content for regular consumption.
- Montfleuri Half-Salted Butter (60% fat): Received a score of 10.6/20, also flagged for its unhealthy salt levels and a “mediocre” taste.
- E.Leclerc Eco+ Soft Butter (60% fat): Achieved only 12.8/20, with the fat content deemed “mediocre” by the researchers.
The Rise of Ultra-Processing: A Wider Food Trend
This isn’t an isolated incident. The UFC-Que Choisir report is part of a growing body of evidence highlighting the increasing prevalence of ultra-processing in our food supply. Ultra-processed foods are typically high in sugar, salt, and unhealthy fats, and often contain artificial additives. They’ve been linked to a range of health problems, including obesity, heart disease, and type 2 diabetes. Understanding this trend is crucial for making informed food choices.
Evergreen Tip: When choosing butter, prioritize options with a high fat content (at least 82%) and a short ingredient list. Look for butters labeled as “sweet cream butter” or “cultured butter,” and avoid those with added colorings, flavorings, or emulsifiers. Supporting local dairies can also ensure a higher quality product.
What Does This Mean for Your Kitchen?
The UFC-Que Choisir report serves as a wake-up call for consumers. It’s a reminder that not all butters are created equal, and that reading labels carefully is more important than ever. While enjoying a pat of butter on your toast or using it in your cooking doesn’t necessarily mean you’re compromising your health, being aware of the potential pitfalls of ultra-processed options is essential. Staying informed and making conscious choices is the best way to protect your well-being and navigate the complexities of the modern food landscape. For more in-depth information and the full report, visit quechoisir.org.
