Why is Beurre classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

Beurre is listed as NOVA 4 because its formulation includes refined vegetable oils, emulsifiers, colourants and a preservative that are industrially produced. The declared additives are citric esters of monoglycerides, diglycerides of fatty acids, lecithins (E322), carotenoid colour (E160), citric acid (E330) and potassium sorbate (E202).

How does the sugar and salt content in Beurre affect a diabetic or hypertensive diet?

The product contains only 0.5 g of sugar per 100 g, so it adds minimal glucose load for people with diabetes. However, it has 0.67 g of salt per 100 g, which is higher than the average for spreads and can contribute significantly to daily sodium intake, requiring caution for those managing hypertension.

Is the soy ingredient in Beurre a concern for people with soy allergy or for sustainability due to palm oil content?

Soy is listed as an allergen, so anyone with a soy allergy should avoid the product. In addition, the formulation includes palm oil, which raises sustainability concerns because its production is linked to deforestation and threatened species.

Vita d'Or • 500 g

Beurre

Fat And Sauces

Product Insights

The product is a dairy‑based spread classified in the “Fat and sauces” group, containing 70 g of fat per 100 g, of which 33 g are saturated. It carries a Nutri‑Score of E and is labeled as NOVA 4, indicating it is ultra‑processed with several additives such as emulsifiers, lecithins, colourants and a preservative. While it provides virtually no sugar and a modest amount of protein, its high fat and salt levels make it suitable only as an occasional condiment rather than a staple.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal631 kcal

Fat70 g

Saturated Fat33 g

Carbohydrates0.5 g

Sugars0.5 g

Comparative Analysis

Compared with typical spreads, this butter‑like product has slightly less total fat (70 g vs 76.6 g/100 g) but markedly more saturated fat (33 g vs 21.7 g), far lower sugar (0.5 g vs 3.6 g) and higher salt (0.67 g vs 0.39 g).

Ingredients

non-hydrogenated vegetable oils and fats (palm, soya, copra, in varying proportions), water, emulsifiers: citric esters of mon - and diglycerides of fatty acids, lecithins, 0,7% salt, whey powder (lalt), acidifier: citric acid, preservative: potassium sorbate, colorant: carotenoids, fat content: 70%,

84%

35%

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