I've not touched "spreads" since working in the process room at Dairycrest years ago. Butter was made with cream and salt, and nothing else. Spreads (Clover and <retch> Willow) were made with two types of oil - one of which, if spilt, was difficult to melt even with a hot hose; Christ knows what it does to your arteries - an unappealing substance called watery skim, used instead of buttermilk, two types of emulsifier (one of which looked like granules of wax) and colouring which came in bottles marked with a black cross in an orange square and a warning about birth defects in pregnant women. Oh, and some actual cream.
Oh, and the other thing I learned was never to buy expensive butter. We used to pack Sainsbury's best butter (cheap), Sainsbury's English butter (more expensive), Country Life and M&S "not just butter ... it's ridiculously expensive butter" from the same vat of cream, fed to the same churn and packed on different lines.
That looks more like mingerine to me.
