Food
Blue Bonnet
227 g
Score
- Ultra-processed
- High in salt
- High in saturated fat
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains palm oil
- No synthetic dyes
Why it scores 48
Blue Bonnet scores 48 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7 points Saturated fat 7.1 g / 100 g: Very high in saturated fat. Strong
- minus 7 points Salt 1.9 g / 100 g: Very high in salt. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better butter and spreads
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Le Beurre Tendre Elle & Vire · 250 g Not ultra-processed · Less salt Score 100 out of 100 , 52 points higher -
8 Meringue Nests M&S Food · 16 oz Not ultra-processed · Less salt Score 100 out of 100 , 52 points higher -
Spreadable Irish Butter with Canola Oil Countryside Creamery · 7.5 oz (212 g) Not ultra-processed · Less salt Score 100 out of 100 , 52 points higher -
Butter Quth Olive Oil Challenge · 364 g Not ultra-processed · Less salt Score 100 out of 100 , 52 points higher -
But butter bites Sweet Nothings · 40 g Not ultra-processed · Less salt Score 91 out of 100 , 43 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Blue Bonnet
Ingredients
- Vegetable oil (unspecified) minus 2.5 points
- Soybean oil minus 2.5 points
- Palm oil minus 2.5 points
- Palm kernel oil minus 1.5 points
- Maltodextrin minus 1.5 points
- Mono- and diglycerides minus 1.5 points
- Natural flavors minus 0.5 points
- Potassium sorbate minus 0.5 points
- Calcium disodium EDTA minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 5 kinds of ultra-processing markers minus 6 points
Nutrition per 100 g
- Saturated fat 7.1 g / 100 g minus 7 points
- Salt 1.9 g / 100 g minus 7 points
- Energy 286 kcal / 100 g minus 1 points
100 − 52.5 = 47.5 → 48
Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [16]
Nutrition per 100 g
| Energy | 286 kcal |
|---|---|
| Fat | 32.1 g |
| Saturated fat | 7.1 g |
| Trans fat | 0 g |
| Carbohydrates | 7.1 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |
| Salt | 1.9 g |
Serving: 1 tbsp (14 g) (14 g)
Ingredients
- Water
- Vegetable Oil Blend (Soybean Oil, Palm Oil, Palm Kernel Oil)
- Maltodextrin
- Salt
- Monoglycerides
- Citric Acid
- Natural Flavor
- Beta Carotene (Color)
- With Potassium Sorbate
- Sodium Benzoate And Calcium Disodium EDTA To Preserve Freshness
Label text, as published
Water, Vegetable Oil Blend (Soybean Oil, Palm Oil, Palm Kernel Oil), Maltodextrin, Less than 2% of: Salt, Monoglycerides, Citric Acid, Natural Flavor, Beta Carotene (Color), With Potassium Sorbate, Sodium Benzoate And Calcium Disodium EDTA To Preserve Freshness.
Allergens and diets
Contains: Soy
- Not palm-oil-free
Always check the package: recipes change.
More from Blue Bonnet
Sources
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“replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”
doi.org
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
Process contaminants in vegetable oils and foods
“The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”
efsa.europa.eu
-
“Glycidyl fatty acid esters, expressed as glycidol”
eur-lex.europa.eu
-
“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org
-
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives
“The available studies did not raise any concern with regard to genotoxicity.”
doi.org
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”
doi.org
-
21 CFR 182.3640 Potassium sorbate
ecfr.gov
-
“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
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“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
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“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org