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Kashi GO Chocolate Crunch Cereal
Photo: Open Food Facts contributors (CC BY-SA)

Breakfast cereals

Kashi GO Chocolate Crunch Cereal

564 g

Bad out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 15

Kashi GO Chocolate Crunch Cereal scores 15 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Corn syrup: An added sugar. Strong
  3. 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.

Better breakfast cereals

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

The Receipt

GO Chocolate Crunch Cereal

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Chocolate (sweetened, ingredient)
    Strong Contains added sugar. [1]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [4]
subtotal−22.5

Nutrition per 100 g

  • Sugars 19.2 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 2.9 g / 100 g
    Strong High in saturated fat. [9]
  • Salt 0.6 g / 100 g
    Strong Contains some salt. [10]
  • Energy 385 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 17.3 g / 100 g
    Strong A good source of fiber. [2]
subtotal−13
TOTAL 15Bad

100 − 85.5 = 14.5 → 15

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

GTIN 00018627112051 · 2026-03-04

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy385 kcal
Fat13.5 g
Saturated fat2.9 g
Trans fat0 g
Carbohydrates61.5 g
Sugars19.2 g
Added sugars17.3 g
Fiber17.3 g
Protein19.2 g
Salt0.6 g

Serving: 0.75 cup (52 g)

Ingredients

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

SOY FLAKES, WHOLE GRAIN OATS, PUFFED WHOLE GRAIN BLEND (HARD RED WHEAT**. BROWN RICE, BARLEY, RYE), SEMISWEET CHOCOLATE (CANE SUGAR, CHOCOLATE, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT), BROWN RICE SYRUP, CANE SUGAR, EXPELLER PRESSED CANOLA OIL, ACACIA GUM, COCOA, CHOCOLATE, SEA SALT, CHOCOLATE EXTRACT, NATURAL FLAVORS, ROSEMARY EXTRACT FOR FRESHNESS, **CERTIFIED TRANSITIONAL, FAIR TRADE CERTIFIED BY FAIR TRADE USA. FAIR TRADE INGREDIENTS TOTAL 11.8% OF PRODUCT

Allergens and diets

Contains: Soy, Gluten

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Paper, Plastic

Context only: no points in v1.

Healthiest breakfast cereals in the US

More from Kashi

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. 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

  6. 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

  7. 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

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

    Circulation · Jul 18, 2017 · 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. 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

  11. 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

  12. 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