Whipped creams

Great Value Extra Creamy Dairy Whipped Topping

13 oz/368 g

Poor out of 100 Medium confidence

Ultra-processed
High in saturated fat
Contains added sugars
Contains emulsifiers studied for gut effects
Contains artificial flavors
May contain traces of 1,4-dioxane

Why it scores 22

Great Value Extra Creamy Dairy Whipped Topping scores 22 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

minus 20 points Sugar: An added sugar. Strong
minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
minus 9 points Saturated fat 25 g / 100 g: Very high in saturated fat. 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

Extra Creamy Dairy Whipped Topping

START100

Ingredients

Sugar minus 20 points

Strong An added sugar. [1][2][3]
Polysorbate 80 minus 7.5 points

Strong In mice, polysorbate 80 altered the gut microbiota and promoted low-grade inflammation and metabolic syndrome; human evidence is limited. [4][5]
Carrageenan minus 7.5 points

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. [6][4][7][8]
Artificial flavors minus 1.5 points

Strong US dietary guidelines advise limiting foods with artificial flavors. [2][9]
Mono- and diglycerides minus 1.5 points

Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [10][11][12]

subtotal−38

Processing

Ultra-processed (NOVA 4) minus 18 points

Strong Classified NOVA 4: made with industrial ingredients and additives. [12]
3 kinds of ultra-processing markers minus 3 points

Emerging Industrial additive classes found: emulsifier, flavoring and thickener, stabilizer or gelling agent. [12]

subtotal−21

Nutrition per 100 g

Sugars 16.7 g / 100 g minus 8 points

Strong High in sugar. [1]
Saturated fat 25 g / 100 g minus 9 points

Strong Very high in saturated fat. [13]
Energy 333 kcal / 100 g minus 2 points

Info Energy-dense for its weight. [2]

subtotal−19

TOTAL 22Poor

100 − 78 = 22

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

Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [14]

Nutrition per 100 g

Energy	333 kcal
Fat	33.3 g
Saturated fat	25 g
Trans fat	0 g
Carbohydrates	16.7 g
Sugars	16.7 g
Fiber	0 g
Protein	0 g
Salt	0 g

Serving: 2 tbsp (2 tbsp)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.

Label text, as published

HEAVY CREAM, SUGAR, CONTAINS LESS THAN 1% OF: ARTIFICIAL FLAVOR, MONO AND DIGLYCERIDES, POLYSORBATE 80, CARRAGEENAN, MIXED TOCOPHEROLS (VITAMIN E) TO PROTECT FLAVOR, PROPELLANT: NITROUS OXIDE.

Allergens and diets

Contains: Milk

Not vegan
Palm-oil-free

Always check the package: recipes change.

Sources

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
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
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
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
Scientific Opinion on the re-evaluation of polysorbates (E 432–436) as food additives

European Food Safety Authority · Jul 17, 2015 · Agency assessment

“There is no concern regarding genotoxicity, carcinogenicity or developmental toxicity.”

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

International Agency for Research on Cancer (WHO) · IARC

monographs.iarc.who.int
21 CFR 172.515 Synthetic flavoring substances and adjuvants

Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Oct 9, 2017 · Law

ecfr.gov
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
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

European Food Safety Authority · Nov 10, 2017 · Agency assessment

“The available studies did not raise any concern with regard to genotoxicity.”

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

Public Health Nutrition · April 2019 · Peer-reviewed

doi.org
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
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
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
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
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
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

Score

Why it scores 22

Better whipped topping

Nutrition per 100 g

Ingredients

Allergens and diets

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Sources