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Cape Cod Sweet mesquite bbq flavored kettle cooked potato chips
Photo: Open Food Facts contributors (CC BY-SA)

Potato chips

Cape Cod Sweet mesquite bbq flavored kettle cooked potato chips

7.5 oz

Poor out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
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Why it scores 25

Cape Cod Sweet mesquite bbq flavored kettle cooked potato chips scores 25 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Molasses: 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 potato chips

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

The Receipt

Sweet mesquite bbq flavored kettle cooked potato chips

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Molasses
    Strong An added sugar. [1][2][3]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Safflower oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Yeast extract
    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. [9][8]
subtotal−48.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer and flavoring. [8]
subtotal−19.5

Nutrition per 100 g

  • Saturated fat 1.8 g / 100 g
    Strong Contains some saturated fat. [10]
  • Salt 1.2 g / 100 g
    Strong High in salt. [11]
  • Energy 500 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.6 g / 100 g
    Strong A good source of fiber. [2]
subtotal−7
TOTAL 25Poor

100 − 75 = 25

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

Can’t score above 79. High in fat (above the front-of-pack "high" level). [12]

GTIN 00020685002724 · 2025-07-04

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy500 kcal
Fat25 g
Saturated fat1.8 g
Trans fat0 g
Carbohydrates60.7 g
Sugars3.6 g
Added sugars3.6 g
Fiber3.6 g
Protein7.1 g
Salt1.2 g

Serving: 18 chips (28 g)

Ingredients

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

INGREDIENTS: POTATOES, VEGETABLE OIL (CANOLA, SUNFLOWER, SAFFLOWER, AND/OR SOYBEAN), SUGAR, SALT, TOMATO POWDER, PAPRIKA, SPICES (CONTAINS CELERY), MOLASSES, ONION POWDER, TORULA YEAST, GARLIC POWDER, NATURAL FLAVOR (INCLUDING SMOKE), CITRIC ACID, VINEGAR.

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

Healthiest potato chips in the US

More from Cape Cod

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. 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

  6. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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