Land O Lake Half And Half Creamer
Photo: Open Food Facts contributors (CC BY-SA)

Half milk and half cream

Land O Lake Half And Half Creamer

30 mL

Score

Excellent 100 out of 100 High confidence
  • No additives

Why it scores 100

Land O Lake Half And Half Creamer scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 5 points Simple whole food: A few low-concern ingredients, minimally processed. Info
  2. plus 3 points No additives: No food additives in the ingredient list. Info
  3. minus 1 points Saturated fat 2 g / 100 g: Contains some saturated fat. Strong

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

The Receipt

Half And Half Creamer

START100

Nutrition per 100 g

  • Saturated fat 2 g / 100 g minus 1 points
    Strong Contains some saturated fat. [1]
subtotal−1

Bonuses

  • Simple whole food plus 5 points
    Info A few low-concern ingredients, minimally processed. [2]
  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+8

TOTAL 100Excellent

100 + 7 = 100


GTIN 00034500632027 · 2026-06-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy40 kcal
Fat3 g
Saturated fat2 g
Trans fat0 g
Carbohydrates1 g
Sugars1 g
Added sugars0 g
Fiber0 g
Protein1 g
Salt0 g

Serving: 1 portion (30 ml)

Ingredients

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

Milk, Cream.

Allergens and diets

Contains: Milk

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

Always check the package: recipes change.

Sources

  1. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org