GoodSwap Get notified
Philadelphia Whipped garlic & herb whipped cream cheese spread
Photo: Open Food Facts contributors (CC BY-SA)

Cheeses

Philadelphia Whipped garlic & herb whipped cream cheese spread

50

Okay out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
Get GoodSwap

Why it scores 58

Philadelphia Whipped garlic & herb whipped cream cheese spread scores 58 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. 4 kinds of ultra-processing markers: Industrial additive classes found: flavoring, industrial protein, modified starch and thickener, stabilizer or gelling agent. Emerging
  3. Saturated fat 11.4 g / 100 g: High in saturated fat. Counted at half for this whole-food category. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better cream cheese

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Whipped garlic & herb whipped cream cheese spread

START100

Ingredients

  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [2][1]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Locust bean gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Natamycin
    Regulatory Health Canada permits it only in listed foods, such as on the surface of cheese. [3]
subtotal−12

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, industrial protein, modified starch and thickener, stabilizer or gelling agent. [1]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 11.4 g / 100 g
    Strong High in saturated fat. Counted at half for this whole-food category. [4]
  • Salt 0.9 g / 100 g
    Strong High in salt. [5]
  • Energy 227 kcal / 100 g
    Info Energy-dense for its weight. Counted at half for this whole-food category. [6]
subtotal−8
TOTAL 58Okay

100 − 42.5 = 57.5 → 58

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [7]

GTIN 00021000080427 · 2026-05-23

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy227 kcal
Fat15.9 g
Saturated fat11.4 g
Trans fat0 g
Carbohydrates9.1 g
Sugars4.6 g
Added sugars0 g
Fiber0 g
Protein4.6 g
Salt0.9 g

Serving: 1 portion (22 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

PASTEURIZED MILK AND CREAM. SKIM MILK, WHEY PROTEIN CONCENTRATE, GARLIC PUREE (GARLIC, NATURAL FLAVOR), WHEY, MODIFIED FOOD STARCH, SALT, CAROB BEAN GUM, DRIED PARSLEY, XANTHAN GUM, LACTIC ACID, NATAMYCIN (A NATURAL MOLD INHIBITOR), VITAMIN A PALMITATE, CHEESE CULTURE.

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest cheeses in the US

More from Philadelphia

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  3. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  4. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  5. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  6. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  7. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  8. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  9. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org