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Beurre extra fin - Vitalait - 200 g

Beurre extra fin - Vitalait - 200 g

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Barcode: 6191507220207 (EAN / EAN-13)

Common name: Beurre extra fin - 16% Taux d’humidité, 2% Teneur en extrait sec non gras

Quantity: 200 g

Packaging: Fresh

Brands: Vitalait

Categories: Dairies, Fats, Spreads, Spreadable fats, Animal fats, Fresh foods, Milkfat, Dairy spread, Butters, Unsalted butters, Pasteurized butters, Unsalted butter with 82% fat

Labels, certifications, awards: ISO 22000, HACCP, fr:Fabriquer en Tunisie

Origin of the product and/or its ingredients: Fabriqué en Tunisie

Origin of ingredients: Tunisia

Manufacturing or processing places: Tunisie

Stores: Monoprix

Countries where sold: Tunisia

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Food processing

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    Processed culinary ingredients

    Elements that indicate the product is in the 2 - Processed culinary ingredients group:

    • Category: Fats
    • Category: Animal fats

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    : Crème fraîche, ferments lactiques
    1. Crème fraîche -> en:fresh-cream - vegan: no - vegetarian: yes - percent_min: 50 - percent_max: 100
    2. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 50



Carbon footprint



Data sources

Product added on by amine
Last edit of product page on by guezguez-majed.
Product page also edited by balooval, ecoscore-impact-estimator, gmlaa, imena, manu1400, packbot, yuka.PblvI9DVReE4TcvuiaIw-B_iL-z5BPxYB3RXog.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.