Wheaties Protein Maple Almond Cereal
Photo: Open Food Facts contributors (CC BY-SA)

Breakfast cereals

Wheaties Protein Maple Almond Cereal

16 oz

Score

Poor 21 out of 100 High confidence
  • Ultra-processed
  • High in saturated fat
  • Contains added sugars
  • Seed-oil free
  • Contains whole grains

Why it scores 21

Wheaties Protein Maple Almond Cereal scores 21 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Maple syrup: An added sugar. Strong
  2. minus 20 points Malt syrup: An added sugar. Strong
  3. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

The Receipt

Wheaties Protein Maple Almond Cereal

START100

Ingredients

  • Maple syrup minus 20 points
    Strong An added sugar. [1][2][3]
  • Malt syrup minus 20 points
    Strong An added sugar. [1][2][3]
  • Wheat gluten minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Soy protein isolate / concentrate minus 1.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Inulin (chicory root fiber) minus 1.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Natural flavors minus 1.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [5][4]
subtotal−47

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 3 kinds of ultra-processing markers minus 3 points
    Emerging Industrial additive classes found: bulking agent, flavoring and industrial protein. [4]
subtotal−21

Nutrition per 100 g

  • Sugars 9.4 g / 100 g minus 5 points
    Strong High in sugar. [1]
  • Saturated fat 6.3 g / 100 g minus 7 points
    Strong Very high in saturated fat. [6]
  • Salt 0.9 g / 100 g minus 3 points
    Strong High in salt. [7]
  • Energy 422 kcal / 100 g minus 2 points
    Info Energy-dense for its weight. [2]
  • Fiber 9.4 g / 100 g plus 4 points
    Strong A good source of fiber. [2]
  • Protein 34.4 g / 100 g plus 2 points
    Info A good source of protein. [2]
subtotal−11

TOTAL 21Poor

100 − 79 = 21

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

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [8]


GTIN 00016000215597 · 2025-11-20

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy422 kcal
Fat15.6 g
Saturated fat6.3 g
Trans fat0 g
Carbohydrates43.8 g
Sugars9.4 g
Added sugars7.8 g
Fiber9.4 g
Protein34.4 g
Salt0.9 g

Serving: 1 portion (64 g)

Ingredients

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

Whole Grain Wheat, Vital Wheat Gluten, Almonds, Maple Syrup, Soy Protein Isolate, Coconut Oil, Pumpkin Seeds, Wheat Bran, Inulin, Salt, Malted Barley Extract, Natural Flavor, Vitamin E (mixed tocopherols) Added to Preserve Freshness.Vitamins and Minerals: Calcium Carbonate, Iron and Zinc (mineral nutrients), Vitamin C (sodium ascorbate), A B Vitamin (niacinamide), Vitamin B6 (pyridoxine hydrochloride), Vitamin B1 (thiamin mononitrate), Vitamin A (palmitate), Vitamin B2 (riboflavin), A B Vitamin (folic acid), Vitamin B12, Vitamin D3.

Allergens and diets

Contains: Tree nuts, Soy, Wheat, Gluten

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  6. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  7. 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

  8. 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

  9. 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