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The Philadelphia in the tub isn't cream cheese. The lid says cream cheese spread. The foil wrapped brick is the one labeled cream cheese, and the main difference between them is fat. FDA's standard for cream cheese requires at least 33% milkfat and no more than 55% moisture. The brick has 10g of fat in a 28g serving, about 36%. The tub has 7g in a 31g serving, about 23%. At that level it can't be called cream cheese, and cream cheese spread has no federal standard. The brick's list is pasteurized milk and cream, salt, carob bean gum and cheese culture, and the box says no preservatives. The tub swaps the carob bean gum for guar gum and adds natamycin, a mold inhibitor made by fermentation, and its label says no artificial preservatives instead. If a recipe calls for cream cheese, the brick is the one that meets the standard.