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Philadelphia Cream Cheese Whipped French Onion
Photo: Open Food Facts contributors (CC BY-SA)

Food

Philadelphia Cream Cheese Whipped French Onion

7.5 oz

Poor out of 100 High confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains added sugars
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Why it scores 30

Philadelphia Cream Cheese Whipped French Onion scores 30 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Saturated fat 11.4 g / 100 g: Very high in saturated fat. 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 French Onion

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Locust bean gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • 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. [5][4]
  • Natamycin
    Regulatory Health Canada permits it only in listed foods, such as on the surface of cheese. [6]
subtotal−30.5

Processing

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

Nutrition per 100 g

  • Saturated fat 11.4 g / 100 g
    Strong Very high in saturated fat. [7]
  • Salt 2.1 g / 100 g
    Strong Very high in salt. [8]
  • Energy 227 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−17
TOTAL 30Poor

100 − 70 = 30

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [9]

GTIN 00021000080458 · 2026-05-09

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy227 kcal
Fat20.5 g
Saturated fat11.4 g
Trans fat0 g
Carbohydrates9.1 g
Sugars4.5 g
Added sugars0 g
Fiber0 g
Protein4.5 g
Salt2.1 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, salt, whey protein concentrate, modified food starch, dried onion, guar gum, sugar, xanthan gum, carob bean gum, lactic acid, dried garlic, natural flavor, vitamin A palmitate, natamycin, cheese culture

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. 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

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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