Compare dairy & eggs

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• Butter 19 products

  Real dairy butter is a short label: cream, often salt, sometimes cultures. In the U.S.

• Eggs 10 products

  Egg cartons use a stack of terms that mean different things. “Cage-free” means hens are not kept in cages but can still be indoors; “free-range” adds some access to the outdoors without specifying how much; and “pasture-raised” is defined by third-party programs rather than a single federal grade.

• Yogurt 43 products

  Plain yogurt contains milk and live cultures and little else, and it contains naturally occurring lactose; flavored yogurt adds sugar, fruit preparations, flavorings, starches and sometimes gums. The FDA publishes a standard of identity for yogurt, and the National Yogurt Association’s Live & Active Cultures seal indicates a minimum culture count at manufacture.

• Cheese 35 products

  Natural cheese is also a short list: milk, cultures, enzymes and salt. Processed cheese slices, shredded cheese and spreads are different products; shreds add anti-caking agents such as cellulose, and processed cheese adds emulsifying salts.

• Plant-based butter & cheese 19 products

  Plant-based butters, spreads and cheeses are built from oils, starches and nut or oat bases rather than milkfat, so their labels look nothing like dairy butter or cheese. Typical lists start with a cultured nut or oat milk, then coconut, sunflower or other oils, starches or gums for structure, salt and natural flavors.