GoodSwap Get notified
Truwhip Original Whipped Topping
Photo: Open Food Facts contributors (CC BY-SA)

Food

Truwhip Original Whipped Topping

9 oz/255 g

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains added sugars
  • Contains palm oil
  • Seed-oil free
Get GoodSwap

Why it scores 10

Truwhip Original Whipped Topping scores 10 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

Original Whipped Topping

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Palm kernel oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [4][5][6]
  • Soy protein isolate / concentrate
    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]
  • 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. [8][7]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [7]
subtotal−48

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [7]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [7]
subtotal−24

Nutrition per 100 g

  • Sugars 16.7 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 16.7 g / 100 g
    Strong Very high in saturated fat. [4]
  • Energy 292 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−18
TOTAL 10Bad

100 − 90 = 10

Can’t score above 79. Contains corn syrup, 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). [9]

GTIN 00811271001616 · 2026-07-21

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy292 kcal
Fat20.8 g
Saturated fat16.7 g
Trans fat0 g
Carbohydrates25 g
Sugars16.7 g
Added sugars20 g
Fiber0 g
Protein0 g
Salt0.1 g

Serving: 2 Tablespoons (10 g)

Ingredients

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

WATER, TAPIOCA SYRUP, EXPELLER-PRESSED PALM KERNEL OIL, CANE SUGAR, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: ORGANIC SOY PROTEIN CONCENTRATE, SODIUM CASEINATE (FROM MILK), NATURAL FLAVORS, TAPIOCA STARCH, SOY LECITHIN, XANTHAN GUM AND GUAR GUM.

Allergens and diets

Contains: Milk, Soy

  • Not vegan
  • Not palm-oil-free

Always check the package: recipes change.

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. 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

  5. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  6. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  8. 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

  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