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ECHIRE, BEURRE DE BARATTE D' EXCELLENCE

Common questions

Is ECHIRE, BEURRE DE BARATTE D' EXCELLENCE healthy?

ECHIRE, BEURRE DE BARATTE D' EXCELLENCE scores 90/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This butter is made from high-quality pasteurized cream, salt, and cultures, resulting in a clean and simple ingredient list.

How processed is ECHIRE, BEURRE DE BARATTE D' EXCELLENCE?

ECHIRE, BEURRE DE BARATTE D' EXCELLENCE is NOVA Group 2: Processed Culinary Ingredients.

Which ingredients drive ECHIRE, BEURRE DE BARATTE D' EXCELLENCE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cream counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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ECHIRE, BEURRE DE BARATTE D' EXCELLENCE

Echiré
90 Excellent

Analysis updated May 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Laiterie Terre de Sèvre
Category Butter
Summary

This butter is made from high-quality pasteurized cream, salt, and cultures, resulting in a clean and simple ingredient list. The product is minimally processed, retaining the nutritional benefits of dairy fat without any artificial additives or harmful substances. Its processing level is low, which contributes to its high rating in terms of ingredient quality and purity.

Key ingredients 3

Pasteurized cream
Good

Pasteurized cream is a high-quality source of dairy fat, providing essential fatty acids and fat-soluble vitamins. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a key ingredient in butter, offering a rich flavor and creamy texture.

Benefits

Rich in fat-soluble vitamins such as A, D, E, and K, which are essential for various bodily functions. Provides a source of energy and supports the absorption of other nutrients.

See more about Pasteurized cream →
Salt
Neutral

Salt is used to enhance flavor and preserve the butter. It is a common additive in many culinary products, providing a savory taste. The amount used is minimal and within acceptable dietary limits.

Risks

Excessive consumption of salt can lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the product.

See more about Salt →
Lactic ferments
Neutral

Lactic ferments are used to culture the cream, contributing to the development of flavor and texture in the butter. They are beneficial for fermentation processes, enhancing the product's taste profile. The presence of these ferments indicates a traditional butter-making process.

Benefits

May contribute to the development of beneficial bacteria, supporting gut health when consumed as part of fermented foods.

Processing

Group 2 · Culinary ingredients

Processed Culinary Ingredients

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