Tofutti Better Than Cream Cheese Plain — DUMP

Munch or Dump rates Tofutti Better Than Cream Cheese Plain by tofutti DUMP — score 17/90.

Partially hydrogenated oil is the #2 ingredient — that's industrial trans fat, the single worst fat for your heart. The rest is a lab stack of isolated soy protein, maltodextrin and gums built to fake the texture of cream cheese.

Why this verdict

• Partially hydrogenated soybean oil (#2 ingredient) = industrial trans fat, the worst fat for your heart
• Sugar listed twice on a savory spread — hidden, padded sweetness
• Built from isolated soy protein, maltodextrin and stacked gums — a texture lab, not food
• NOVA 4 ultra-processed: water + protein isolate + fillers engineered to mimic cream cheese

Ingredients (11)

• Water (safe) — Used as a basic ingredient in bread.
• PARTIALLY HYDROGENATED SOYBEAN OIL (avoid) — Source of artificial trans fat — raises bad cholesterol and has no safe intake level.
• isolated soy protein (moderate) — Refined isolated protein driving the bar's protein number; industrial but effective.
• Maltodextrin (moderate) — Highly processed starch-derived carbohydrate used as a carrier and texturizer; spikes blood sugar readily.
• Tofu (safe) — Real soy protein, a clean ingredient.
• Nondairy lactic acid (safe) — Mild acidulant for tang; benign.
• Sugar (moderate) — Added for sweetness, can contribute to calorie content.
• Locust Bean Gum (moderate) — Stabilizer, part of the industrial texture stack.
• Guar Gum (moderate) — Used as a firming agent or conditioner; not necessary.
• Salt (moderate) — Used in moderation, might exceed necessary amount.
• Potassium Sorbate (moderate) — Preservative for shelf life.