Goldfish Pretzel Baked Snack Crackers
Photo: Open Food Facts contributors (CC BY-SA)

Pretzel

Goldfish Pretzel Baked Snack Crackers

227.0 g

Score

Okay 47 out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils

Why it scores 47

Goldfish Pretzel Baked Snack Crackers scores 47 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Dextrose: An added sugar. Strong
  2. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. minus 7 points Salt 2.3 g / 100 g: Very high in salt. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Pretzel Baked Snack Crackers

START100

Ingredients

  • Dextrose minus 20 points
    Strong An added sugar. [1][2][3]
  • Vegetable oil (unspecified) minus 2.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Canola oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Soybean oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Sunflower oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Sodium acid pyrophosphate minus 1.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [8]
  • Calcium phosphate minus 0.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [8]
subtotal−30

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [9]
subtotal−18

Nutrition per 100 g

  • Salt 2.3 g / 100 g minus 7 points
    Strong Very high in salt. [10]
  • Energy 400 kcal / 100 g minus 2 points
    Info Energy-dense for its weight. [2]
  • Fiber 3.3 g / 100 g plus 2 points
    Strong A good source of fiber. [2]
  • Protein 10 g / 100 g plus 2 points
    Info A good source of protein. [2]
subtotal−5

TOTAL 47Okay

100 − 53 = 47

Can’t score above 79. Contains dextrose, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in salt (above the front-of-pack "high" level). [11]


GTIN 00014100085621 · 2026-05-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat6.7 g
Saturated fat0 g
Trans fat0 g
Carbohydrates80 g
Sugars3.3 g
Added sugars0 g
Fiber3.3 g
Protein10 g
Salt2.3 g

Serving: Amount per Serving (30 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

MADE WITH SMILES AND ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CANOLA, SOYBEAN AND/OR SUNFLOWER), SALT, CONTAINS 2% OR LESS OF: BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), MALTED BARLEY FLOUR, DEXTROSE, NONFAT MILK. CONTAINS: WHEAT, MILK.

Allergens and diets

Contains: Milk, Wheat, Gluten

  • Not vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  5. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  6. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  7. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  8. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “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

  9. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  10. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “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