Kefir cream 10%
Kirkland Heavy Whipped Cream
15 oz
Score
- Ultra-processed
- High in sugar
- High in saturated fat
- Contains added sugars
- Contains emulsifiers studied for gut effects
Why it scores 2
Kirkland Heavy Whipped Cream scores 2 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 20 points Dextrose: An added sugar. Strong
- minus 18 points 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
-
Zero Sugar Whipped Cream Land O Lakes Less sugar · No added sugars Score 48 out of 100 , 46 points higher -
Philadelphia Whipped Cream Original Less sugar · No added sugars Score 54 out of 100 , 52 points higher -
Real light whipped cream Kirkland · 15 oz Less sugar · No added sugars Score 53 out of 100 , 51 points higher -
Sweetened Light Whipped Cream Cabot Creamery · 7 oz (198 g) Less sugar · No dextrose Score 33 out of 100 , 31 points higher -
Sweetened Light Whipped Cream, Sweetened Light Cabot · 14 oz/396 g Less sugar · No dextrose Score 32 out of 100 , 30 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Heavy Whipped Cream
Ingredients
- Sugar minus 20 points
- Dextrose minus 20 points
- Cellulose gum (carboxymethylcellulose) minus 7.5 points
- Carrageenan minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 3 kinds of ultra-processing markers minus 3 points
Nutrition per 100 ml
- Added sugars 16.7 g / 100 ml minus 14 points
- Saturated fat 25 g / 100 ml minus 9 points
- Energy 417 kcal / 100 ml minus 4 points
100 − 98 = 2
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in fat, saturated fat and sugars (above the front-of-pack "high" level). [13]
Nutrition per 100 ml
| Energy | 417 kcal |
|---|---|
| Fat | 33.3 g |
| Saturated fat | 25 g |
| Trans fat | 0 g |
| Carbohydrates | 16.7 g |
| Sugars | 16.7 g |
| Added sugars | 16.7 g |
| Fiber | 0 g |
| Protein | 0 g |
| Salt | 0 g |
Serving: 6g
Ingredients
- HEAVY CREAM
- NONFAT MILK
- SUGAR (high concern)
- CELLULOSE GEL
- CELLULOSE GUM (moderate concern)
- MONO AND DIGLYCERIDES
- CARRAGEENAN (moderate concern)
- DEXTROSE (high concern)
- NITROUS OXIDE
Label text, as published
HEAVY CREAM, NONFAT MILK, SUGAR, CELLULOSE GEL, CELLULOSE GUM, MONO AND DIGLYCERIDES, CARRAGEENAN, DEXTROSE, NITROUS OXIDE.
Allergens and diets
Contains: Milk
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
Packaging
Metal
Context only: no points in v1.
More from Kirkland
-
Organic Creamy Peanut Butter Kirkland · 793.8 g Score 100 out of 100 Excellent -
Mixed Nut Butter with Seeds Kirkland · 765 g Score 100 out of 100 Excellent -
100% Grass-Fed Beef Patties Kirkland · 15 x 1/3 lb Score 79 out of 100 Good -
Organic whole milk with vitamin D Kirkland · 8 fl oz Score 100 out of 100 Excellent
Sources
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Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
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
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
“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
-
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
-
“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
-
“The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses”
doi.org
-
“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
“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)
monographs.iarc.who.int
-
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
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
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“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