Sour creams
Kemps Sour Cream
30 g
Score
- High in saturated fat
- Contains emulsifiers studied for gut effects
Why it scores 72
Kemps Sour Cream scores 72 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 9 points Saturated fat 11.7 g / 100 g: Very high in saturated fat. Strong
- minus 7.5 points 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
- minus 2.5 points Modified starch: An additive class typical of ultra-processed foods (NOVA group 4). Info
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better cream and sour cream
-
Cultured Sour Cream Tillamook · 1 × 454 g Less saturated fat · No gut-studied emulsifiers Score 100 out of 100 , 28 points higher -
Crema de Almendras Kirkland Signature · 765 g (27 oz) 1.68 lb Less saturated fat · No gut-studied emulsifiers Score 100 out of 100 , 28 points higher -
Sour Cream Daisy · 16 oz Less saturated fat · No gut-studied emulsifiers Score 100 out of 100 , 28 points higher -
Sour Cream Pure & Natural Daisy · 14 oz (397 g) Less saturated fat · No gut-studied emulsifiers Score 100 out of 100 , 28 points higher -
All Natural Sour Cream Breakstone's · 30 g Less saturated fat · No gut-studied emulsifiers Score 100 out of 100 , 28 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Sour Cream
Ingredients
- Carrageenan minus 7.5 points
- Modified starch minus 2.5 points
- Guar gum minus 2.5 points
- Sodium phosphate minus 1.5 points
- Locust bean gum minus 1.5 points
- Potassium sorbate minus 1.5 points
Nutrition per 100 g
- Saturated fat 11.7 g / 100 g minus 9 points
- Salt 0.4 g / 100 g minus 1 points
- Energy 200 kcal / 100 g minus 1 points
100 − 28 = 72
Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [12]
Nutrition per 100 g
| Energy | 200 kcal |
|---|---|
| Fat | 16.7 g |
| Saturated fat | 11.7 g |
| Trans fat | 0 g |
| Carbohydrates | 6.7 g |
| Sugars | 3.3 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 3.3 g |
| Salt | 0.4 g |
Serving: 2 tbsp (30 g)
Ingredients
- CULTURED SOUR CREAM (SKIM MILK, CREAM, CORN STARCH-MODIFIED, GUAR GUM, SODIUM PHOSPHATE, CARRAGEENAN, SODIUM CITRATE, LOCUST BEAN GUM, CULTURES)
- POTASSIUM SORBATE (PRESERVATIVE)
Label text, as published
CULTURED SOUR CREAM (SKIM MILK, CREAM, CORN STARCH-MODIFIED, GUAR GUM, SODIUM PHOSPHATE, CARRAGEENAN, SODIUM CITRATE, LOCUST BEAN GUM, CULTURES), POTASSIUM SORBATE (PRESERVATIVE).
Allergens and diets
Contains: Milk
- Not vegan
- Vegetarian
- Palm-oil-free
Always check the package: recipes change.
More sour creams on GoodSwap
-
Sour Cream Daisy · 227 g High in saturated fatNo additives Score 79 out of 100 Good -
Organic Sour Cream O Organics · 16 oz/1 lb/453 g High in saturated fatCertified organic Score 79 out of 100 Good -
Original Sour Cream Great Value · 8 oz/226 g High in saturated fat Score 79 out of 100 Good -
Organic Sour Cream Clover Sonoma · 16 oz/1 lb/453 g High in saturated fatCertified organic Score 79 out of 100 Good
More from Kemps
Sources
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“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
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Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“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
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Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
“However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”
doi.org
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Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
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EFSA issues new advice on phosphates
“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
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“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
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21 CFR 182.3640 Potassium sorbate
ecfr.gov
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Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
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“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
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
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“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
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“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