Beurre
Summary
This butter is made from cream, salt, and lactase, indicating a relatively simple ingredient list with minimal processing. The use of cream as the primary ingredient suggests a good source of healthy fats, although the addition of lactase is a minor processing step. The product is processed but maintains a clean label without harmful additives, contributing to its favorable score.
At a glance
Key ingredients 3
CreamNeutral
Cream is a dairy product that provides a rich source of fats and is essential in butter production. It is typically pasteurized to ensure safety and quality. While it offers some nutritional value, it is high in saturated fats.
Risks
High in saturated fats, which may contribute to heart disease if consumed in excess.
Benefits
Provides a source of energy and contains fat-soluble vitamins like A, D, E, and K.
SaltNeutral
Salt is used to enhance flavor and preserve the butter. It is a common additive in many culinary products. While necessary for flavor, excessive salt intake can lead to health issues.
Risks
Excessive consumption can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in food products.
LactaseNeutral
Lactase is an enzyme added to help break down lactose, making the product more digestible for lactose-intolerant individuals. It is typically derived from microbial sources. While beneficial for lactose digestion, it does not add nutritional value.
Benefits
Aids in the digestion of lactose, making dairy products more accessible to those with lactose intolerance.
Processing
Processed Culinary Ingredients
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