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Ghost Peanut Butter Protein Cereal
Photo: Open Food Facts contributors (CC BY-SA)

Cereals and their products

Ghost Peanut Butter Protein Cereal

10.8 oz

Bad out of 100 High confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
  • No synthetic dyes
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Why it scores 13

Ghost Peanut Butter Protein Cereal scores 13 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Sugars 15.4 g / 100 g: High in sugar. Strong

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

Better breakfast cereals

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Peanut Butter Protein Cereal

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Sucralose
    Strong In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. [4][5][6][7][2]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Caseinate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Allulose
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [9][10][11]
  • Palm kernel oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [9][10][11]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [12][13][14][15]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [12][13][14][15]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [16][8]
subtotal−38

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, color (added), emulsifier, flavoring, industrial protein and non-nutritive sweetener. [8]
subtotal−25.5

Nutrition per 100 g

  • Sugars 15.4 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 9 g / 100 g
    Strong Very high in saturated fat. [9]
  • Salt 1.9 g / 100 g
    Strong Very high in salt. [17]
  • Energy 436 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−24
TOTAL 13Bad

100 − 87.5 = 12.5 → 13

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

Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [18]

GTIN 00016000222083 · 2026-09-30

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy436 kcal
Fat18 g
Saturated fat9 g
Trans fat0 g
Carbohydrates28.2 g
Sugars15.4 g
Added sugars12.8 g
Fiber2.6 g
Protein46.2 g
Salt1.9 g

Serving: 1 serving (39 g)

Ingredients

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

Milk Protein Concentrate, Sodium Caseinate, Soy Protein Isolate, Peanut Butter (Peanuts, Sugar, Salt), Sugar, Allulose, Peanut Flour, Palm Oil, Palm Kernel Oil, Canola and/or Sunflower Oil, Whey Protein Concentrate, Nonfat Dry Milk, Salt, Calcium Carbonate, Soy Lecithin, Sucralose, Natural Flavor, Rosemary Extract, Turmeric Extract (color). Vitamin E (mixed tocopherols) Added to Preserve Freshness.

Allergens and diets

Contains: Milk, Peanuts, Soy

  • Not vegan
  • Not palm-oil-free

Always check the package: recipes change.

More from Ghost

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. Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance

    Cell · September 2022 · Peer-reviewed

    “As groups, each administered NNS distinctly altered stool and oral microbiome and plasma metabolome, whereas saccharin and sucralose significantly impaired glycemic responses.”

    doi.org

  5. Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays

    Journal of Toxicology and Environmental Health, Part B · Aug 18, 2023 · Peer-reviewed

    “Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer”

    doi.org

  6. EFSA finds sucralose safe when used as currently authorised; cannot confirm safety of extending its use

    European Food Safety Authority · Feb 17, 2026 · Agency assessment

    “EFSA’s experts concluded that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorised uses as a food additive.”

    efsa.europa.eu

  7. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 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

  10. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  11. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  12. 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

  13. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  14. 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

  15. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  16. 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

  17. 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

  18. 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

  19. 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

  20. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org