Which Butter Doesn't Have PFAS? A Guide to Safer Spreads

January 11, 2026 •

5 min read

According to research published in July 2024 by Million Marker, many butter wrappers tested positive for organic fluorine, an indicator of PFAS. For health-conscious consumers, this raises the critical question of which butter doesn't have PFAS, guiding them toward safer choices at the grocery store.

Quick Summary

This guide provides an overview of how PFAS can contaminate butter products, identifies brands found to have lower or higher risk packaging based on testing, and explores safe alternatives.

Key Points

PFAS contamination is multifaceted: 'Forever chemicals' can enter butter from grease-resistant packaging or from environmental contamination affecting dairy farms.
Packaging is a primary concern: Multiple independent tests have found indicators of PFAS in butter wrappers from popular brands, highlighting a major pathway for chemical migration into the food.
Lower-risk brands are available: Some brands, including 365 Whole Foods, Horizon Organic, and Trader Joe's, showed non-detectable or low levels of fluorine in their packaging tests.
Homemade is the safest option: Making butter at home using high-quality, local cream ensures control over ingredients and eliminates the risk of PFAS from packaging.
Consider PFAS-free alternatives: For cooking and spreading, consider alternatives like ghee, avocado oil, or olive oil, which can be safer choices for reducing PFAS exposure.
Industry is reacting: Following public pressure and voluntary phase-outs, the FDA has declared certain PFAS grease-proofing agents in packaging are no longer sold, but monitoring is still advised.

The PFAS Problem: Understanding 'Forever Chemicals'

Per- and polyfluoroalkyl substances, or PFAS, are a class of synthetic chemicals known for their resistance to heat, oil, and water. This makes them useful in a wide range of consumer products, from non-stick cookware to stain-resistant fabrics and grease-proof food packaging. Because of their strong carbon-fluorine bonds, PFAS do not easily break down in the environment or the human body, earning them the moniker "forever chemicals". Exposure to certain PFAS has been linked to numerous health concerns, including immune system suppression, liver damage, and an increased risk of some cancers.

Pathways of PFAS Contamination for Dairy

For butter, PFAS contamination can happen in two primary ways: from the food packaging and from environmental sources.

Packaging Migration: The most direct route for PFAS into butter is through its wrapping. The grease-resistant paper used for butter wrappers often contains PFAS to prevent oil from seeping through. Studies have shown that these chemicals can migrate from the packaging and into fatty foods like butter over time. The FDA has acknowledged this risk and, following voluntary phase-outs by manufacturers, declared in January 2025 that certain PFAS grease-proofing agents were no longer in use. However, products manufactured prior to this or with other forms of PFAS could still pose a risk.
Environmental Contamination: PFAS pollution in soil and water from industrial sites, military bases, or the use of contaminated sewage sludge (biosolids) can affect livestock. Cows that drink contaminated water or eat feed grown in contaminated soil can accumulate PFAS, which is then passed into their milk and subsequently into butter. This is a more complex issue, as milk from various farms is often combined during processing, making the source of contamination harder to pinpoint.

Which Butter Has Lower Risk for PFAS Exposure?

While no federal guidelines for PFAS levels in butter exist, testing by independent organizations can help identify lower-risk products. It is important to note that tests often look for markers of total organic fluorine, not necessarily the specific harmful PFAS compounds. As of recent testing results (July 2024), some brands appear to have lower risk associated with their packaging.

Brands with Lower PFAS Risk from Packaging

Based on independent testing, the following butter brands showed lower or non-detectable levels of organic fluorine in their wrappers, indicating a reduced likelihood of PFAS contamination via packaging.

365 Whole Foods Market
Clover Sonoma
Horizon Organic
Nature's Promise
Straus Family Creamery
Trader Joe's

Brands Where Fluorine was Detected in Packaging

Some brands tested showed detectable levels of organic fluorine in their butter wrappers, indicating the presence of PFAS at the time of testing. Note that manufacturers can change their packaging materials, and some have done so in recent years.

HEB Organic
Kate's
Kerrygold (Packaging has been updated following public scrutiny)
Kirkland Signature (Costco brand)
Maple Hill Organic
Miyokos
Organic Valley
Wegmans

Comparison Table: Butter Options and PFAS Risk


Butter Brand	Packaging Risk (Based on Testing)	Notes
365 Whole Foods Market	Low / Non-detect	Store brand, widely available.
Clover Sonoma	Low / Non-detect	California-based dairy.
Horizon Organic	Low / Non-detect	USDA Certified Organic.
Nature's Promise	Low / Non-detect	Store brand (Giant, Stop & Shop).
Straus Family Creamery	Low / Non-detect	Organic, California-based.
Trader Joe's	Low / Non-detect	Popular store brand.
Kerrygold	Detectable Fluorine	Updated packaging in recent years.
Organic Valley	Detectable Fluorine	Organic brand; highlights potential for contamination beyond packaging.

The Safest Option: Homemade Butter and Alternatives

To completely avoid any potential PFAS exposure from packaging or complex supply chains, the safest route is to make your own butter or use alternatives.

Making Homemade Butter

With just a few simple steps, you can create delicious, PFAS-free butter at home.

Start with high-quality, organic heavy cream, ideally sourced from a local farm that can confirm the purity of its feed and water. Using a local farmer who uses glass bottles can be an extra layer of protection.
Whip the cream in a stand mixer or food processor until the butterfat separates from the buttermilk.
Rinse the butter under cold water and knead it to remove all the excess liquid.
Add salt if desired and store it in a glass container or butter dish.

Alternatives to Butter

If making your own butter isn't feasible, consider these alternatives for cooking and spreading:

Ghee (Clarified Butter): The clarification process removes milk solids and water, and ghee has a higher smoke point than regular butter, making it a good option for high-heat cooking.
Extra Virgin Olive Oil: A healthy option for sautéing and baking, especially for cakes and cookies.
Avocado Oil: With a very high smoke point, avocado oil is excellent for searing and frying.
Coconut Oil: A versatile plant-based fat for both cooking and baking.
Plant-based spreads: Opt for brands that clearly state they are PFAS-free and use natural, safe packaging. Look for options with plant-based or wax coatings.

How to Reduce Your Overall PFAS Exposure

Beyond butter, there are several steps you can take to minimize exposure to PFAS from other sources:

Avoid non-stick cookware: Instead, use cast iron, stainless steel, or ceramic pots and pans.
Say no to fast food packaging: The wrappers and containers used for many fast food items are often treated with PFAS.
Choose fresh over pre-packaged: Reduce reliance on processed and packaged foods, as packaging is a known source of contamination.
Check your drinking water: Filter your tap water, especially if you live near industrial sites or military bases known to have PFAS contamination.
Read labels and research companies: Some manufacturers are voluntarily moving away from PFAS, but it is up to consumers to demand transparency and seek out certifications that guarantee PFAS-free products. The FDA's website offers information on the market phase-out of certain grease-proofing agents.

Conclusion

While the presence of PFAS in our food supply is a complex and evolving issue, being an informed consumer is the most powerful tool. The question of which butter doesn't have PFAS can be answered by paying close attention to packaging and considering alternatives. By choosing brands with low-risk wrappers, opting for homemade versions, or using safe alternatives like ghee and olive oil, you can significantly reduce your exposure to these persistent chemicals. As regulations and public awareness continue to push for safer standards, consumer demand remains a key driver for positive change in the food industry. Staying informed and making mindful choices will help protect your health and promote a safer food environment for everyone. Authorized Uses of PFAS in Food Contact Applications - FDA

Frequently Asked Questions

PFAS can be in both. The more common route is migration from the grease-resistant wrappers into the fatty butter. However, farm-level contamination of soil and water can also lead to PFAS being present in the milk used to make the butter.

No. While organic farming practices often avoid certain chemical fertilizers, PFAS contamination can come from persistent environmental pollution in water, soil, or even older sewage sludge used years ago on fields. Consumers should check independent testing results and look for explicit PFAS-free claims.

Organic fluorine is a marker often used by independent labs to test for the presence of PFAS chemicals. While not all fluorine-containing compounds are harmful PFAS, the detection of total organic fluorine in packaging is a strong indicator that PFAS is present and should be a red flag for consumers.

You can use alternatives like ghee, extra virgin olive oil, or avocado oil. For baking, other options include applesauce or mashed banana, depending on the recipe.

The FDA regulates PFAS in authorized food contact applications and has worked to phase out certain grease-proofing substances containing PFAS in food packaging. However, there are currently no federal limits set for PFAS levels in food products like butter.

If you are concerned about your current butter, you can transfer it from its wrapper to a glass or ceramic butter dish immediately after purchase. While this won't remove any PFAS already migrated, it prevents further contamination.

Making your own butter is a simple process involving whipping heavy cream in a mixer until the fat separates. It gives you full control over the ingredients and eliminates any packaging concerns.