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Cool Whip Original Cool Whip
Photo: Open Food Facts contributors (CC BY-SA)

Whipped creams

Cool Whip Original Cool Whip

8 oz

Poor out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains artificial flavors
  • May contain traces of 1,4-dioxane
  • Seed-oil free
  • No synthetic dyes
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Why it scores 20

Cool Whip Original Cool Whip scores 20 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. High fructose corn syrup: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

Better whipped topping

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

The Receipt

Original Cool Whip

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • Hydrogenated oil
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Caseinate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Natural and artificial flavors
    Strong The label does not disclose which flavoring substances are used. [6][2]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Polysorbate 60
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Sorbitan monostearate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Sodium hexametaphosphate
    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. [7]
subtotal−49

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 9 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavoring, industrial fat, industrial protein, industrial sugar or starch hydrolysate, modified starch, sequestrant and thickener, stabilizer or gelling agent. [5]
subtotal−26

Nutrition per 100 g

  • Added sugars 11.1 g / 100 g
    Strong High in sugar. [1]
subtotal−5
TOTAL 20Poor

100 − 80 = 20

Can’t score above 79. Contains corn syrup, an ingredient of high concern. [1][2][3][4]

GTIN 00043000009536 · 2026-04-23

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy25 kcal
Fat1.5 g
Saturated fat1 g
Carbohydrates33.3 g
Sugars2 g
Added sugars11.1 g
Fiber0 g
Protein0 g
Salt0 g

Serving: 1 serving (9 g)

Ingredients

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

Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable Oil ( Coconut and Palm Kernel Oils), Skim Milk, Contains Less than 2% of Light Cream, Sodium Caseinate (from Milk), Natural and Artificial Flavor, Xanthan and Guar Gums, Modified Food Starch, Polysorbate 60, Sorbitan Monostearate, Sodium Polyphosphate, Beta Carotene ( Color).

Allergens and diets

Contains: Milk

  • Not vegan
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest whipped creams in the US

More from Cool Whip

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. 21 CFR 184.1866 High fructose corn syrup

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Mar 24, 2023 · Law

    “a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”

    ecfr.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. 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

  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. 1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

    U.S. Food and Drug Administration · Regulator

    “1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

    fda.gov

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int