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Cream Cheese

Common questions

Is Cream Cheese healthy?

Cream Cheese scores 78/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cream cheese is made from pasteurized milk and cream, which are good sources of calcium and protein.

How processed is Cream Cheese?

Cream Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Cream Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk and cream, Lactase enzyme, Cheese culture count in its favor; Carob bean gum is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Cream Cheese

Kraft
78 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 1
Owned by Kraft Heinz
Category Cheese
Summary

This cream cheese is made from pasteurized milk and cream, which are good sources of calcium and protein. The inclusion of lactase enzyme and cheese culture is beneficial for digestion and flavor development. However, the presence of carob bean gum, a processed thickening agent, slightly detracts from its overall quality. The product is moderately processed, which limits its score despite the generally clean ingredient list.

Key ingredients 5

Pasteurized milk and cream
Good

Pasteurized milk and cream are primary sources of calcium and protein. They provide essential nutrients and are minimally processed. Pasteurization ensures safety by eliminating harmful bacteria.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk and cream →
Lactase enzyme
Good

Lactase enzyme aids in the digestion of lactose, making dairy products more digestible for lactose-intolerant individuals. It is a beneficial additive for improving lactose tolerance. The enzyme is derived through fermentation processes.

Benefits

Helps lactose-intolerant individuals digest dairy products more comfortably.

See more about Lactase enzyme →
Cheese culture
Good

Cheese culture is essential for the fermentation process in cheese making. It contributes to the development of flavor and texture in cheese. Cultures are natural and promote beneficial bacterial growth.

Benefits

Promotes the development of flavor and texture in cheese, supporting fermentation.

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Salt
Neutral

Salt is used for flavor enhancement and preservation. It is a common culinary ingredient with no significant processing. Excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in food products.

See more about Salt →
Carob bean gum
Bad

Carob bean gum is used as a thickening agent and stabilizer. It is a processed additive derived from carob seeds. Overuse of gums can lead to digestive discomfort in sensitive individuals.

Risks

May cause digestive issues such as bloating or gas in sensitive individuals.

Benefits

Provides texture and stability to food products, improving consistency.

See more about Carob bean gum →

Processing

Group 3 · Processed

Processed Foods

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