Butter is a crucial ingredient in German kitchens, used for various culinary purposes. Expert evaluations by ÖKO-Test, Stiftung Warentest, and WDR assess butter quality based on safety, sensory attributes, and ingredient analysis. Recent findings revealed that many brands, including well-known ones, received low ratings due to harmful residues. However, Stiftung Warentest highlighted that quality butter can be affordable, with a majority of the tested varieties rated positively. Variations in test results stem from different evaluation criteria and production changes over time.
Butter: A Staple in German Kitchens
Butter holds a significant place in countless German households. Its versatility makes it a go-to ingredient for frying, baking, and even as a delightful spread on morning bread. But with so many options available, how do you determine which butter is truly the best? Regular evaluations by experts aim to answer this question.
Expert Evaluations of Butter Quality
The team at ÖKO-Test emphasizes the importance of ingredient safety, ensuring that butter is low in harmful substances. Their evaluations extend to quality factors such as water distribution, pH levels, hardness, spreadability, and transparency in animal husbandry practices.
Stiftung Warentest, on the other hand, focuses on sensory qualities like appearance, texture, aroma, flavor, and mouthfeel in their butter assessments. They also investigate potential harmful substances, giving these factors about a 20 percent weight in the overall rating.
The WDR takes a scientific approach, conducting laboratory tests on various butter products to evaluate ingredient safety and the presence of any harmful residues.
Let’s unveil the top performers and underachievers in recent butter evaluations conducted by Stiftung Warentest, ÖKO-Test, and WDR.
Butter Testing Results: Highlights and Lowlights
In December 2022, ÖKO-Test reviewed a selection of butter brands, including organic options. The results were alarming: 17 out of 20 brands were rated as ‘poor’ or ‘insufficient,’ failing to meet quality standards. Only one product, the Gläserne Molkerei Fassbutter Naturland Bio-Sauerrahmbutter, achieved a ‘good’ rating.
Several brands, including organic producers like Alnatura and Dennree, performed poorly, while conventional brands such as Weihenstephan, Landliebe, and Meggle also failed. Even the renowned Kerrygold butter was rated as insufficient, largely due to elevated mineral oil component levels found in 13 out of 14 samples.
In contrast, Stiftung Warentest’s 2023 investigation revealed that butter does not necessarily need to be expensive to be good. Out of 30 varieties tested, both mildly soured and sweet cream butters, 24 products received a ‘good’ rating. No product completely failed, showcasing a generally positive outcome compared to the ÖKO-Test results.
The WDR’s ‘Servicezeit’ program revisited butter brands in 2022, confirming previous findings. Their laboratory results indicated the presence of mineral oil residues in certain supermarket and discount butter brands, including those from Aldi, Rewe, and Meggle. However, the organic butter from Gläserne Molkerei stood out as a positive example, showing no detectable mineral oil.
Understanding the Variations in Test Results
It’s essential to recognize that test results can fluctuate due to several factors. For instance, the timing of each assessment plays a significant role; Stiftung Warentest’s results may reflect an older production process that manufacturers have since altered. Changes in recipes, packaging, or brand names can all impact the quality of the products.
Moreover, the criteria for evaluation differ between tests. For example, how strictly harmful ingredients are assessed—those that remain within permissible limits—and their relative importance compared to taste and texture can lead to varying outcomes across different reports.
It is indeed concerning that some brands have received poor ratings in multiple tests, even though different methodologies were applied and significant time gaps existed between evaluations.