/ / Cultured Salted Butter Creamy French Style Baking Butter 8.8 Oz

Cultured Salted Butter Creamy French Style Baking Butter 8.8 Oz

Cultured salted butter made with pasteurized cream, lactic acid cultures and salt. Milk origin and raising practices aren't stated.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains dairy
$10.99 8.8 oz · lowest price at Radyan Marketplace
Price and stock checked Oct 29, 2026
Key nutrition facts

Not available yet. We only show numbers printed on the product’s label or its product page, and we couldn’t read them for this product.

Ingredients: Cultured Butter (Pasteurized Cream [Milk], Lactic Acid Cultures), Salt
69 / 100
Fair Scored automatically
Weighted as fats and oilsLow confidence · Scored on 2 of 11 inputs
Nutrition facts not available. Scored on its ingredients, processing, sourcing and transparency; the Nutrition part is neutral until we can read the label.Your product? Claim this listing to add the label and it’s scored in full.
Nutrition · counts 25%50
Ingredients · counts 20%100
Processing · counts 20%85
Sourcing · counts 20%50
Transparency · counts 15%65
Why it scores 69
Nutrition 50 · No nutrition facts available; scored mid-range
Ingredients 100 · 2 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 85 · Butter made from cultured cream and salt
Sourcing 50 · Milk origin and raising practices aren't stated
Transparency 65 · Complete ingredient list; no sourcing claims
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Cultured Butter (Pasteurized Cream [Milk], Lactic Acid Cultures) Salt
2 ingredients
Sourcing

Origin not disclosed on the product page.

Additives1 additive · no risk
Lactic acid (E270)AcidNo risk
Made by fermentation; considered safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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