Cheese spreads
Jaouda Jben
160 g
Score
- Ultra-processed
- High in saturated fat
- Contains emulsifiers studied for gut effects
Why it scores 71
Jaouda Jben scores 71 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7.5 points 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
- minus 4.5 points Saturated fat 15 g / 100 g: High in saturated fat. Counted at half for this whole-food category. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better spreadable cheese
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Jben
Ingredients
- Carrageenan minus 7.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Saturated fat 15 g / 100 g minus 4.5 points
- Salt 0.5 g / 100 g minus 1 points
- Energy 235 kcal / 100 g minus 0.5 points
- Protein 8 g / 100 g plus 2 points
100 − 29.5 = 70.5 → 71
Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [9]
Nutrition per 100 g
| Energy | 235 kcal |
|---|---|
| Fat | 21 g |
| Saturated fat | 15 g |
| Carbohydrates | 3.5 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 8 g |
| Salt | 0.5 g |
Serving: 160g
Ingredients
- whole fresh milk
- cream
- stabilizers (not recognized)
- starch
- carrageenan (moderate concern)
- salt
- lactic ferments fat 21% (not recognized)
Label text, as published
whole fresh milk, cream, stabilizers, starch, carrageenan, salt, lactic ferments fat 21%
Allergens and diets
Contains: Milk
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
Packaging
Pp 5 polypropylene
Context only: no points in v1.
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More from Jaouda
Sources
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“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
-
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
-
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
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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
-
“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
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
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“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
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“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
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“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