Butters
Country Crock Plant Butter
Score
- Ultra-processed
- Contains seed oils
- Contains palm oil
- No synthetic dyes
Why it scores 66
Country Crock Plant Butter scores 66 out of 100 (Good) 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 4.5 points 4 kinds of ultra-processing markers: Industrial additive classes found: color (added), emulsifier, flavoring and industrial protein. Emerging
- minus 2.5 points Palm kernel oil: About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better butter and spreads
-
Pure Irish Butter Salted Kerrygold · 8 oz (227 g) Not ultra-processed · No seed oils Score 100 out of 100 , 34 points higher -
Pure Irish Butter Kerrygold · 8 oz Not ultra-processed · No seed oils Score 100 out of 100 , 34 points higher -
Butter Salted Land O Lakes · 14 g Not ultra-processed · No seed oils Score 100 out of 100 , 34 points higher -
Butter Saleted Land O Lakes · 14 g Not ultra-processed · No seed oils Score 100 out of 100 , 34 points higher -
Unsalted European Style Butter Danish Creamery Not ultra-processed · No seed oils Score 100 out of 100 , 34 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Plant Butter
Ingredients
- Palm kernel oil minus 2.5 points
- Canola oil minus 2.5 points
- Palm oil minus 2.5 points
- Pea protein minus 1.5 points
- Sunflower lecithin minus 1.5 points
- Natural flavors minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 4 kinds of ultra-processing markers minus 4.5 points
100 − 34.5 = 65.5 → 66
Nutrition per 100 g
| Energy | 100 kcal |
|---|---|
| Fat | 11 g |
| Saturated fat | 5 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |
| Salt | 0.3 g |
Serving: 1 Tbsp (14 g)
Ingredients
- Ingredients Blend Of Plant- Based Oils (Palm Kernel, Canola, Palm Fruit, Avocado Oil) (not recognized)
- Water
- Salt
- Pea Protein
- Sunflower Lecithin
- Natural Flavor
- Citric Acid
- Beta Carotene ( Color)
Label text, as published
Ingredients Blend Of Plant- Based Oils ( Palm Kernel, Canola, Palm Fruit, And Avocado Oil), Water, Salt, Pea Protein, Sunflower Lecithin, Natural Flavor, Citric Acid, Beta Carotene ( Color)
Allergens and diets
- Vegan
- Vegetarian
- Not palm-oil-free
Always check the package: recipes change.
More butters on GoodSwap
-
I can't Believe it's not Butter! Creamy Light Nutr-Rich Buttery Spread · 15 oz (425 g) Ultra-processedHigh in saturated fatContains emulsifiers studied for gut effectsContains seed oils Score 70 out of 100 Good -
I can't Believe it's not Butter! Original Nutrilich · 500 g Ultra-processedContains seed oilsContains palm oilNo synthetic dyes Score 70 out of 100 Good -
Salted Irish Butter Kerrygold · 8 oz High in saturated fatNo additives Score 100 out of 100 Excellent -
Plant Butter Country Crock Ultra-processedContains seed oilsContains palm oilNo synthetic dyes Score 66 out of 100 Good -
Natural Butter Darigold · 14 g Ultra-processedHigh in saturated fatNo additives Score 83 out of 100 Excellent -
Plant Butter salted Vialife Ultra-processedHigh in saturated fatContains added sugarsContains seed oils Score 47 out of 100 Okay
More from Country Crock
Sources
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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
-
“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
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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
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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