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Nestlé Media crema
Photo: Open Food Facts contributors (CC BY-SA)

Creams

Nestlé Media crema

225 mL

Good out of 100 High confidence
  • Ultra-processed
  • Contains emulsifiers studied for gut effects
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Why it scores 67

Nestlé Media crema scores 67 out of 100 (Good) 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. Carrageenan: In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. Strong
  3. Saturated fat 2.5 g / 100 g: High in saturated fat. Strong

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

Better cream and sour cream

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

The Receipt

Media crema

START100

Ingredients

  • Carrageenan
    Strong In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. [1][2][3][4]
  • Sodium alginate
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Sodium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [6]
subtotal−12.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
subtotal−18

Nutrition per 100 g

  • Saturated fat 2.5 g / 100 g
    Strong High in saturated fat. [7]
subtotal−3
TOTAL 67Good

100 − 33.5 = 66.5 → 67

GTIN 00028000517205 · 2026-08-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy40 kcal
Fat4 g
Saturated fat2.5 g
Carbohydrates1 g
Sugars3.8 g
Added sugars0 g
Fiber0 g
Protein2 g
Salt0 g

Serving: 1 serving (15 ml)

Ingredients

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

LIGHT CREAM, CARRAGEENAN, SODIUM ALGINATE, DISODIUM PHOSPHATE, SODIUM CITRATE.

Allergens and diets

Contains: Milk

  • Not vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest creams in the US

More from Nestlé

Sources

  1. Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study

    The Lancet Diabetes & Endocrinology · May 2024 · Peer-reviewed

    “We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”

    doi.org

  2. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  3. Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

    European Food Safety Authority · Apr 26, 2018 · Agency assessment

    “However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”

    doi.org

  4. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  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. 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

  10. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  11. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org