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

Creams

Cool Whip Whipped Topping

8 oz

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains non-nutritive sweeteners
  • 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 14

Cool Whip Whipped Topping scores 14 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. Sugar: 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

Whipped Topping

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Acesulfame potassium (Ace-K)
    Strong In the NutriNet-Santé cohort, acesulfame-K intake was associated with higher cancer risk; cause and effect is not established. [4][5][6][2]
  • Hydrogenated oil
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [7]
  • Caseinate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [7]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [7]
  • 10 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, non-nutritive sweetener, sequestrant and thickener, stabilizer or gelling agent. [7]
subtotal−26

Nutrition per 100 g

  • Saturated fat 11.1 g / 100 g
    Strong Very high in saturated fat. [8]
  • Energy 222 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−10
TOTAL 14Bad

100 − 86 = 14

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

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [9]

GTIN 00043000010846 · 2026-10-09

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy222 kcal
Fat11.1 g
Saturated fat11.1 g
Trans fat0 g
Carbohydrates33.3 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt0 g

Serving: 2 tbsp (9 g)

Ingredients

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

WATER, CORN SYRUP*, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), CONTAINS LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, MODIFIED FOOD STARCH, XANTHAN AND GUAR GUMS, POLYSORBATE 60, SORBITAN MONOSTEARATE, SODIUM POLYPHOSPHATE, ACESULFAME POTASSIUM AND ASPARTAME (SWEETENERS), BETA CAROTENE (COLOR), *ADDS A TRIVIAL AMOUNT OF SUGAR, PHENYLKETONURICS: CONTAINS PHENYLALANINE

Allergens and diets

Contains: Milk

  • Not vegan
  • Vegetarian
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest 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. Artificial sweeteners and cancer risk: Results from the NutriNet-Santé population-based cohort study

    PLOS Medicine · Mar 24, 2022 · Peer-reviewed

    “In this large cohort study, artificial sweeteners (especially aspartame and acesulfame-K), which are used in many food and beverage brands worldwide, were associated with increased cancer risk.”

    doi.org

  5. Re-evaluation of acesulfame K (E 950) as food additive (plain language summary)

    European Food Safety Authority · Apr 30, 2025 · Agency assessment

    “The acceptable daily intake (ADI) considered safe for all population groups was set at 15 mg/kg body weight (bw) per day.”

    efsa.europa.eu

  6. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int