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Great Value Heavy Whipping Cream
Photo: Open Food Facts contributors (CC BY-SA)

Whipped creams

Great Value Heavy Whipping Cream

Good out of 100 High confidence
  • Ultra-processed
  • Contains emulsifiers studied for gut effects
  • May contain traces of 1,4-dioxane
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Why it scores 60

Great Value Heavy Whipping Cream scores 60 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Polysorbate 80: In mice, polysorbate 80 altered the gut microbiota and promoted low-grade inflammation and metabolic syndrome; human evidence is limited. Strong
  3. Carrageenan: In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. Strong

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

Better cream and sour cream

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

The Receipt

Heavy Whipping Cream

START100

Ingredients

  • Polysorbate 80
    Strong In mice, polysorbate 80 altered the gut microbiota and promoted low-grade inflammation and metabolic syndrome; human evidence is limited. [1][2]
  • Carrageenan
    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. [3][1][4][5]
  • Mono- and diglycerides
    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. [6][7][8]
subtotal−17.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier and thickener, stabilizer or gelling agent. [8]
subtotal−19.5

Nutrition per 100 g

  • Saturated fat 3.5 g / 100 g
    Strong High in saturated fat. [9]
subtotal−3
TOTAL 60Good

100 − 40 = 60

GTIN 00605388187185 · 2026-08-30

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy50 kcal
Fat5 g
Saturated fat3.5 g
Trans fat0 g
Carbohydrates1 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein4 g
Salt0 g

Serving: 15 ml

Ingredients

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

Ingredients HEAVY CREAM, MILK CONTAINS LESS THAN 0. 5% OF MONO AND DIGLYCERIDES, POLYSORBATE 80, CARRAGEENAN.

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Other paper, Plastic

Context only: no points in v1.

Healthiest whipped creams in the US

More from Great Value

Sources

  1. 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

  2. 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

  3. 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

  4. 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

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  6. 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

  7. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 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

  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. 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

  13. 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