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I Can'T Believe It's Not Butter Cooking Spray, Original
Photo: Open Food Facts contributors (CC BY-SA)

Vegetable oils

I Can'T Believe It's Not Butter Cooking Spray, Original

12 oz

Good out of 100 High confidence
  • Ultra-processed
  • Contains seed oils
  • Contains artificial flavors
  • May contain traces of 1,4-dioxane
  • No synthetic dyes
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Why it scores 64

I Can'T Believe It's Not Butter Cooking Spray, Original scores 64 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. 5 kinds of ultra-processing markers: Industrial additive classes found: color (added), emulsifier, flavoring, sequestrant and thickener, stabilizer or gelling agent. Emerging
  3. Soybean oil: High in omega-6 linoleic acid. Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Cooking Spray, Original

START100

Ingredients

  • Soybean oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Polysorbate 60
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Calcium disodium EDTA
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Natural and artificial flavors
    Strong The label does not disclose which flavoring substances are used. [6][7]
subtotal−12

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavoring, sequestrant and thickener, stabilizer or gelling agent. [5]
subtotal−24
TOTAL 64Good

100 − 36 = 64

GTIN 00040600215893 · 2026-04-23

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy0 kcal
Fat0 g
Saturated fat0 g
Carbohydrates0 g
Sugars0 g
Protein0 g
Salt0 g

Serving: 1 SPRAY (0.20 g) COOKING SPRAY 5 SPRAY (1 g) TOPPING, SERVING PER CONTAINER 1700 COOKING SPRAY, 340 TOPPING | SERVING SIZE (0.2 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Water, Soybean Oil, Salt, Sweet Cream Buttermilk, Xanthan Gum, Soy Lecithin, Polysorbate 60, Lactic Acid, Potassium Sorbate and Calcium Disodium EDTA ( Used to Protect Quality), Natural and Artificial Flavor, Vitamin A Palmitate, Beta Carotene ( Color).

Allergens and diets

Contains: Milk, Soy

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest vegetable oils in the US

More from I Can'T Believe It's Not Butter

Sources

  1. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “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

  2. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  3. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  4. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  7. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  8. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “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

  9. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  10. 1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

    U.S. Food and Drug Administration · Regulator

    “1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

    fda.gov

  11. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int