Vegan Cream Cheese Alternative – Trader Joe’s

Vegan Cream Cheese Alternative - Product

Vegan Cream Cheese Alternative – Trader Joe’s

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Barcode:
00709422

Brands: Trader Joe's

Categories: Plant-based foods and beverages, Plant-based foods

Labels, certifications, awards: Vegetarian, Vegan, No lactose

Stores: Trader Joe's

Countries where sold: United States

Matching with your preferences

Health

Nutrition

Nutri-Score E
Lower nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
- Discover the new Nutri-Score!
  The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.
  Main improvements:
  Better score for some fatty fish and oils rich in good fats
  Better score for whole products rich in fiber
  Worse score for products containing a lot of salt or sugar
  Worse score for red meat (compared to poultry)
  → Discover all the improvements of the new Nutri-Score
- What is the Nutri-Score?
  
  The Nutri-Score is a logo on the overall nutritional quality of products.
  
  The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).
  
  → Learn more about the Nutri-Score
Negative points: 21/55
- Energy
  4/10 points (1345kJ)
  
  Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
- Sugar
  0/15 points (0g)
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
- Saturated fat
  10/10 points (28.57g)
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
- Salt
  7/20 points (1.43g)
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positive points: 0/10
- Fiber
  0/5 points (0g)
  
  Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Fruits, vegetables and legumes
  0/5 points (0%)
  
  Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Details of the calculation of the Nutri-Score
  
  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
  
  This product is not considered a beverage for the calculation of the Nutri-Score.
  
  Points for proteins are not counted because the negative points greater than or equal to 11.
  
  Nutritional score: 21 (21 - 0)
  
  Nutri-Score: E

Nutrient levels
- Fat in high quantity (32.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (28.6%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (0%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.43%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Plant-based foods
Energy	1,345 kj (321 kcal)	+12%
Fat	32.143 g	+187%
Saturated fat	28.571 g	+1,287%
Carbohydrates	14.286 g	-57%
Sugars	0 g	-100%
Fiber	0 g	-100%
Proteins	0 g	-100%
Salt	1.429 g	+168%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	-100%

Ingredients

14 ingredients
WATER, COCONUT OIL, MODIFIED POTATO STARCH, CHICKPEA PROTEIN, SUGAR, SALT. NATURAL FLAVORS, SODIUM CITRATE, DEACTIVATED YEAST, LACTIC ACID, CITRIC ACID, YEAST EXTRACT GUAR GUM, XANTHAN GUM, NISIN.
- Ingredient information
  - Water: 53.6% (estimate)
  - Coconut oil: 23.2% (estimate)
  - Modified potato starch: 11.6% (estimate)
  - Chickpea protein: 5.8% (estimate)
  - Sugar: < 2% (estimate)
  - Salt: < 2% (estimate)
  - Natural flavouring: < 2% (estimate)
  - Sodium citrate: < 2% (estimate)
  - Deactivated yeast: < 2% (estimate)
  - E270: < 2% (estimate)
  - E330: < 2% (estimate)
  - Yeast-extract-guar-gum: < 2% (estimate)
  - E415: < 2% (estimate)
  - E234: 5.8% (estimate)

Food processing

Ultra-processed foods
4 ultra-processing markers
- Limit ultra-processed foods
  Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases
  
  Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.
  Source: Ultra-processed foods increase noncommunicable chronic disease risk
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Ingredient: Flavouring

Ingredient: Modified starch
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra-processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E234 - Nisin

Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Yeast-extract-guar-gum
Some ingredients could not be recognized.
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Vegan
No non-vegan ingredients

Unrecognized ingredients: Sodium citrate, Yeast-extract-guar-gum
Some ingredients could not be recognized.
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Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: Sodium citrate, Yeast-extract-guar-gum
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
en: WATER, COCONUT OIL, MODIFIED POTATO STARCH, CHICKPEA PROTEIN, SUGAR, SALT, NATURAL FLAVORS, SODIUM CITRATE, DEACTIVATED YEAST, LACTIC ACID, CITRIC ACID, YEAST EXTRACT GUAR GUM, XANTHAN GUM, NISIN
WATER -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 7.14285714285714 – percent_max: 100

COCONUT OIL -> en:coconut-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16040 – percent_min: 0 – percent_max: 50

MODIFIED POTATO STARCH -> en:modified-potato-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 33.3333333333333

CHICKPEA PROTEIN -> en:chickpea-protein – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 25

SUGAR -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 0

SALT -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0

NATURAL FLAVORS -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0

SODIUM CITRATE -> en:sodium-citrate – percent_min: 0 – percent_max: 0

DEACTIVATED YEAST -> en:deactivated-yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 0

LACTIC ACID -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0

CITRIC ACID -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0

YEAST EXTRACT GUAR GUM -> en:yeast-extract-guar-gum – percent_min: 0 – percent_max: 0

XANTHAN GUM -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0

NISIN -> en:e234 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0

Environment

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Data sources

Product added on October 29, 2021, 8:48:35 PM CEST by planteuser
Last edit of product page on May 25, 2025, 5:36:08 AM CEST by roboto-app.
Product page also edited by ecoscore-impact-estimator, kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlh1gQ_X5uRbNEkPfvRaSzfeSNq3lS4hi3qqrM6g.

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Vegan Cream Cheese Alternative – Trader Joe’s

Vegan Cream Cheese Alternative – Trader Joe’s

Matching with your preferences

Health

Nutrition

Nutri-Score E

Discover the new Nutri-Score!

What is the Nutri-Score?

Negative points: 21/55

Energy

Sugar

Saturated fat

Salt

Positive points: 0/10

Fiber

Fruits, vegetables and legumes

Details of the calculation of the Nutri-Score

Nutrient levels

Fat in high quantity (32.1%)

Saturated fat in high quantity (28.6%)

Sugars in low quantity (0%)

Salt in moderate quantity (1.43%)

Nutrition facts

Ingredients

14 ingredients

Ingredient information

Water: 53.6% (estimate)

Coconut oil: 23.2% (estimate)

Modified potato starch: 11.6% (estimate)

Chickpea protein: 5.8% (estimate)

Sugar: < 2% (estimate)

Salt: < 2% (estimate)

Natural flavouring: < 2% (estimate)

Sodium citrate: < 2% (estimate)

Deactivated yeast: < 2% (estimate)

E270: < 2% (estimate)

E330: < 2% (estimate)

Yeast-extract-guar-gum: < 2% (estimate)

E415: < 2% (estimate)

E234: 5.8% (estimate)

Food processing

Ultra-processed foods

Limit ultra-processed foods

Additives

E234 - Nisin

E270 - Lactic acid

E330 - Citric acid

E331 - Sodium citrates

E412 - Guar gum

E415 - Xanthan gum

Ingredients analysis

Palm oil free

We need your help!

Vegan

We need your help!

Vegetarian

We need your help!

Details of the analysis of the ingredients

We need your help!

Environment

Green-Score not computed

Packaging

Missing packaging information for this product

Transportation

Origins of ingredients

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Data sources