The Palm Oil Problem: Is Your Nut Butter Ultra-Processed?

If you have a look in your kitchen cupboard right now, there is a good chance you have a jar of peanut or almond butter sitting there. It’s a staple for most of us, whether it’s for a quick bit of toast or a post-gym snack.

But have you ever wondered why some nut butters are perfectly smooth and solid, while others have a layer of oil sitting on top?

The answer usually comes down to one controversial ingredient: palm oil. While it makes for a "convenient" spread, it also turns what should be a simple, healthy food into something that looks a lot more like an ultra-processed product.

Here is the truth about what is actually in your jar.

 

The "No-Stir" Trap

Supermarkets love palm oil because it is a "stabiliser." In its natural state, the oil in nuts is liquid. If you simply grind up nuts and put them in a jar, the oil will eventually rise to the top. It’s a completely natural process.

To stop this from happening, many big brands add palm oil (often "hydrogenated" or "hardened" fats). This keeps the nut butter perfectly emulsified so you never have to stir it. While this might save you ten seconds of effort, it changes the biological quality of the food. You are no longer eating just nuts; you are eating a factory-engineered spread designed for shelf-life, not necessarily for your health.

 

Is Nut Butter "Ultra-Processed"?

There is a lot of talk in the UK right now about Ultra-Processed Foods (UPF). A simple rule of thumb is: if the ingredient list contains things you wouldn't find in a normal home kitchen, it’s probably a UPF.

• Standard Nut Butters: Often contain palm oil, emulsifiers, sugar, and extra salt. These additives are there to change the texture and make the product more "moreish," but they take away from the natural benefits of the nut.

• RAWGORILLA Nut Butters: These are the definition of "minimal processing." The ingredient list is exactly one item long: the nut itself. By using traditional stone-grinding, the nuts are turned into a creamy butter without the need for any chemical shortcuts or "filler" fats.

Why Stone-Ground Matters

Most industrial nut butters are made using high-speed metal blades. These blades get very hot, which can damage the delicate, healthy fats inside the nuts.

Rawgorilla uses a stone-grinding process. It’s slower and stays much cooler. This protects the natural flavours and ensures that the nutrients stay intact. You get a texture that is naturally creamy because of the quality of the grind, not because of added oils.

 

Why the "Stir" is a Sign of Quality

If you open a jar of Rawgorilla nut butter and see oil on top, don't be put off—celebrate it. That oil is a "signature of honesty." It proves that the product is 100% natural and hasn't been messed with. All you need to do is give it a quick stir to mix those healthy fats back in.

Top Tip: To make it easier, store your jar upside down in the cupboard. When you’re ready to use it, flip it over, and the oil will have worked its way through the butter naturally.

 

No additives needed

You don’t need palm oil, sugar, or stabilisers to have a delicious nut butter. By choosing a single-ingredient, stone-ground option, you are avoiding the ultra-processed trap and getting the full benefit of nature’s own healthy fats.

 

Shop the Rawgorilla Single-Ingredient Nut Butter Range