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Great Value Whipped Topping
Photo: Open Food Facts contributors (CC BY-SA)

Food

Great Value Whipped Topping

8 oz/226 g

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains added sugars
  • May contain traces of 1,4-dioxane
  • Seed-oil free
  • No synthetic dyes
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Why it scores 11

Great Value Whipped Topping scores 11 out of 100 (Bad) 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

Whipped Topping

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 flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [6][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]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−48.5

Processing

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

Nutrition per 100 g

  • Sugars 11.1 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 16.7 g / 100 g
    Strong Very high in saturated fat. [7]
  • Energy 278 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−15
TOTAL 11Bad

100 − 89.5 = 10.5 → 11

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

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [8]

GTIN 00078742371726 · 2026-05-25

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy278 kcal
Fat16.7 g
Saturated fat16.7 g
Trans fat0 g
Carbohydrates22.2 g
Sugars11.1 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, HYDROGENATED VEGETABLE OILS (COCONUT AND PALM KERNEL OILS), CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), ARTIFICAL FLAVOR, POLYSORBATE 60, SORBITAN MONOSTEARATE, GUAR GUM, XANTHAN GUM, BETA CAROTENE (COLOR).

Allergens and diets

Contains: Milk

  • Not vegan
  • Not palm-oil-free

Always check the package: recipes change.

More from Great Value

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. 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

  8. 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

  9. 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

  10. 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

  11. 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

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int