KROGER, UNSALTED BUTTER
Summary
This butter is primarily made from pasteurized cream, which is a high-quality ingredient, but it includes 'natural flavoring', a vague term that can obscure the presence of less desirable additives. Despite being a simple product, its classification as ultra-processed limits its score, as processing level considerations are significant in evaluating health impacts.
At a glance
Key ingredients 2
Pasteurized creamNeutral
Pasteurized cream is a primary ingredient in butter, providing a rich source of dairy fat. The pasteurization process involves heating the cream to eliminate harmful bacteria, which can affect the natural enzymes and beneficial bacteria. It is a standard ingredient in butter production, offering a creamy texture and flavor.
Benefits
Provides a source of dairy fat, which can be part of a balanced diet when consumed in moderation.
Natural flavoringBad
Natural flavoring is a vague term that can encompass a wide range of substances derived from natural sources. It lacks transparency, making it difficult to assess the quality and potential health impacts of the specific compounds used. This ingredient is often criticized for its lack of specificity and potential to include additives that are not disclosed.
Risks
The lack of transparency can pose risks for individuals with allergies or sensitivities to certain compounds.
Processing
Ultra-Processed Foods
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