Kashi Strawberry Banana Smoothie Loops Cereal
Photo: Open Food Facts contributors (CC BY-SA)

Cereals and their products

Kashi Strawberry Banana Smoothie Loops Cereal

10 oz

Score

Okay 44 out of 100 High confidence
  • Ultra-processed
  • High in sugar
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
  • Contains whole grains

Why it scores 44

Kashi Strawberry Banana Smoothie Loops Cereal scores 44 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. minus 11 points Sugars 23.7 g / 100 g: Very high in sugar. Strong

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

The Receipt

Strawberry Banana Smoothie Loops Cereal

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Canola oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Natural flavors minus 2.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [8][9]
subtotal−25

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [9]
  • 2 kinds of ultra-processing markers minus 1.5 points
    Emerging Industrial additive classes found: color (added) and flavoring. [9]
subtotal−19.5

Nutrition per 100 g

  • Sugars 23.7 g / 100 g minus 11 points
    Strong Very high in sugar. [1]
  • Salt 1 g / 100 g minus 3 points
    Strong High in salt. [10]
  • Energy 368 kcal / 100 g minus 2 points
    Info Energy-dense for its weight. [2]
  • Fiber 10.5 g / 100 g plus 4 points
    Strong A good source of fiber. [2]
subtotal−12

TOTAL 44Okay

100 − 56.5 = 43.5 → 44

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

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


GTIN 00018627114727 · 2024-12-02

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy368 kcal
Fat4 g
Saturated fat0 g
Trans fat0 g
Carbohydrates84.2 g
Sugars23.7 g
Added sugars21.1 g
Fiber10.5 g
Protein7.9 g
Salt1 g

Serving: 1 cup (38 g)

Ingredients

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

Whole grain oat flour, whole wheat flour, cane sugar, degerminated yellow corn meal, oat fiber, banana puree, strawberry puree, expeller pressed canola oil, salt, natural flavors, vegetable juice for color, mixed tocopherols (vitamin E) for freshness

Allergens and diets

Contains: 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. 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. 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

  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