Is butter spread ultra processed? Understanding what's in your tub

November 5, 2025 •

4 min read

According to the most widely used NOVA food classification system, traditional butter is considered a processed culinary ingredient, while margarine is classified as ultra-processed. This nuance begs the question: is butter spread ultra processed, and what does this mean for a healthy nutrition diet?

Quick Summary

Butter spreads are a blend of butter and vegetable oils to increase spreadability. Whether they are ultra-processed depends on their ingredients and level of industrial processing, as indicated by the NOVA classification. Evaluating labels helps distinguish minimally processed spreads from ultra-processed versions.

Key Points

NOVA Classification: The system places foods into four categories based on processing level, defining most butter as a minimally processed culinary ingredient and many spreads as ultra-processed.
Ingredients Matter: True ultra-processed spreads contain industrially-formulated additives like emulsifiers, flavorings, and colorings, which are not found in simpler butter and oil blends.
Check Labels Carefully: The number and type of ingredients listed on a butter spread's packaging are the best indicators of its processing level.
Texture vs. Processing: The soft texture of a butter spread is achieved by blending butter with vegetable oils, but the addition of industrial additives is what often makes it ultra-processed.
Not All Spreads Are Equal: A simple homemade mix of butter and oil is far less processed than a commercial tub containing a long list of unfamiliar ingredients.
Focus on Whole Foods: Limiting ultra-processed foods and favoring whole, unprocessed items like avocado and nut butter is a cornerstone of a healthy diet.
Health Impacts: Diets high in ultra-processed foods are linked to negative health outcomes, though some UPFs with healthier nutritional profiles can still fit into a balanced diet.

Understanding the NOVA Classification System

To answer the question of whether butter spread is ultra processed, it's essential to first understand the NOVA classification system. Developed by researchers in Brazil, this system categorizes food based on the nature, extent, and purpose of industrial processing.

Category 1: Unprocessed or Minimally Processed Foods. This includes foods in their natural state or with minimal alterations, such as fresh fruits, vegetables, eggs, and plain milk.
Category 2: Processed Culinary Ingredients. These are substances derived from Category 1 foods through processes like pressing, refining, and grinding. Examples include vegetable oils, sugar, and salt, as well as butter made from churning cream.
Category 3: Processed Foods. These are relatively simple products made by adding salt, sugar, or other culinary ingredients to minimally processed foods. Examples include cheese and freshly made bread.
Category 4: Ultra-Processed Foods (UPF). These are industrial formulations made from ingredients that are mostly of exclusive industrial use. They often contain additives like emulsifiers, stabilizers, and artificial flavors to enhance shelf life, palatability, and appearance. Margarine and many fat spreads fall into this category due to their industrial composition.

What is a Butter Spread?

Unlike traditional block butter, which is a processed culinary ingredient made primarily from churned cream and milk, a butter spread is a product engineered for convenience. It is typically a blend of butter and one or more vegetable oils, such as canola, rapeseed, or sunflower oil. This blend of fats is what gives it a softer texture, allowing it to be spreadable straight from the refrigerator. Some manufacturers also add water and other additives, which is where the level of processing becomes a key factor.

How Processing Level Defines a Spread

As per the NOVA system, the difference between a butter spread and a UPF margarine lies in the extent of industrial alteration and the ingredients used.

Simple Blends: A simple blend of butter and vegetable oil, containing minimal additives, could be considered a less processed product, possibly closer to Category 3. However, even these blends undergo a certain level of industrial processing to ensure stability and consistency.
Complex Formulations: Products containing a long list of ingredients, including emulsifiers (like lecithin), stabilizers, colorings, and artificial flavorings, are highly likely to be considered ultra-processed. These additives are not typically used in home cooking and are hallmarks of a UPF.

Making Healthier Choices for Your Nutrition Diet

For a health-conscious approach, it's wise to consider the overall impact of processed foods. While eliminating all UPFs may be unrealistic, focusing on more whole, minimally processed options is beneficial.

Read the label. A long list of unfamiliar ingredients is a key indicator of an ultra-processed product. Look for spreads with minimal ingredients, such as just butter and a simple vegetable oil.
Opt for whole foods. Instead of a spread, consider mashing avocado on toast, using nut butters without added sugars or oils, or drizzling extra virgin olive oil.
Choose mindful portions. All fats, including butter and spreads, are calorie-dense. Being mindful of portion sizes is crucial for a balanced nutrition diet, regardless of the processing level.
Consider homemade options. Making your own spread by blending softened butter with olive oil is a simple way to control the ingredients and avoid additives.

For more information on the impact of UPFs on health, the BBC has a great article discussing the distinction between butter and margarine: Butter versus margarine: which is the healthiest spread?.

Butter vs. Butter Spread vs. Margarine: A Nutritional Comparison


Feature	Traditional Butter	Butter Spread	Margarine/Fat Spread
Base Ingredients	Churned milk/cream	Butter + vegetable oils (e.g., rapeseed, canola)	Vegetable oils (often hydrogenated/interesterified)
Processing Level	Processed Culinary Ingredient (NOVA 2)	Depends on additives; can be Processed or Ultra-Processed	Ultra-Processed Food (NOVA 4)
Additives	Typically minimal (just salt)	Varies; may include emulsifiers, water	Often includes emulsifiers, colorings, flavorings
Saturated Fat	High (e.g., ~7g per tbsp)	Varies, but lower than traditional butter due to vegetable oils	Generally lower than butter, depending on brand and type
Unsaturated Fat	Low	Higher than traditional butter due to added vegetable oils	High (often polyunsaturated)
Texture	Hard when refrigerated	Soft and spreadable from the fridge	Soft and spreadable from the fridge
Overall Health	Can be part of a healthy diet in moderation	Varies; healthier options have fewer additives	Can offer a better fat profile but is ultra-processed

The Verdict: Is Butter Spread Ultra Processed?

The simple answer is that it depends entirely on the product. While traditional butter is a simply processed culinary ingredient, the term 'butter spread' can encompass a wide range of products. Some are minimally processed blends of butter and oil, while others contain a multitude of industrial additives, placing them firmly in the ultra-processed category alongside margarine. Therefore, for a consumer focused on a healthy nutrition diet, reading the ingredients list carefully is the most reliable way to determine a spread's processing level. Opting for products with the fewest and most recognizable ingredients is always the best path to healthier eating.

Practical Steps for Healthier Nutrition

Emphasize whole foods: Build your meals around unprocessed or minimally processed foods like vegetables, fruits, and lean proteins.
Cook more at home: Preparing meals from scratch gives you full control over the ingredients, allowing you to avoid hidden additives and excessive processing.
Use fat spreads wisely: Whether it's butter, a butter spread, or margarine, use all fats sparingly due to their high caloric density.
Seek alternatives: Explore options like mashed avocado or 100% nut butters for a nutritious spread with a better fat profile.

In the end, understanding food processing and its implications allows you to make more informed decisions. The butter spread aisle offers a spectrum of products, and your health benefits from recognizing which options lean towards the more natural end of that spectrum.

Frequently Asked Questions

Traditional butter is made from churned cream and milk, while butter spread is a blend of butter and vegetable oils, designed to be softer and more spreadable straight from the fridge.

No, the addition of oil alone does not make a product ultra-processed. The ultra-processed classification typically depends on the use of additional industrial additives like emulsifiers, artificial flavors, and stabilizers, and the extent of industrial processing.

Look for a long list of ingredients that includes names you wouldn't typically use in home cooking, such as emulsifiers (e.g., lecithin), stabilizers, or artificial flavors. Simpler ingredient lists usually indicate less processing.

Yes, according to the NOVA classification system, margarine is classified as an ultra-processed food due to its composition from processed vegetable oils and the addition of industrial additives.

Not all UPFs are necessarily 'unhealthy,' but many are high in fat, salt, and sugar. Some UPFs, like certain whole-grain breads or low-sugar yogurts, can still be part of a healthy diet. However, moderation is key.

Healthier alternatives include avocado, nut butters without added sugar or oil, hummus, or olive oil for drizzling. For a spreadable dairy option, some people make their own simple mix of softened butter and oil at home.

It is generally not recommended to substitute butter spread for traditional butter in baking, as the water and oil content can alter the recipe's outcome. The high heat from frying can also cause the oil and water in spreads to separate.