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Philadelphia Non-dairy Spread
Photo: Open Food Facts contributors (CC BY-SA)

Cream cheeses

Philadelphia Non-dairy Spread

8 oz

Okay out of 100 High confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Seed-oil free
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Why it scores 54

Philadelphia Non-dairy Spread scores 54 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. 5 kinds of ultra-processing markers: Industrial additive classes found: flavoring, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. Emerging
  3. Salt 1.5 g / 100 g: High in salt. 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

Non-dairy Spread

START100

Ingredients

  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Fava bean protein
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Sorbic acid
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight per day for sorbic acid and potassium sorbate. [2]
  • 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. [3][1]
subtotal−12

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [1]
subtotal−24

Nutrition per 100 g

  • Saturated fat 21.4 g / 100 g
    Strong High in saturated fat. Counted at half for this whole-food category. [4]
  • Salt 1.5 g / 100 g
    Strong High in salt. [5]
  • Energy 214 kcal / 100 g
    Info Energy-dense for its weight. Counted at half for this whole-food category. [6]
subtotal−10
TOTAL 54Okay

100 − 46 = 54

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

GTIN 00021000081431 · 2026-04-23

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy214 kcal
Fat21.4 g
Saturated fat21.4 g
Trans fat0 g
Carbohydrates7.1 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt1.5 g

Serving: 2 thsp (28 g)

Ingredients

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

WATER, COCONUT OIL, MODIFIED POTATO STARCH, FABA BEAN PROTEIN, CONTAINS LESS THAN 2% OF MALTODEXTRIN, SALT, GUAR GUM, LACTIC ACID, SORBIC ACID AS A PRESERVATIVE, NATURAL FLAVOR, CITRIC ACID.

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

Healthiest cream 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. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  3. 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

  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