Cheez-It Original Baked Snack Crackers
Photo: Open Food Facts contributors (CC BY-SA)

Crackers (Appetizers)

Cheez-It Original Baked Snack Crackers

12.4 oz

Score

Okay 56 out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains seed oils
  • Contains palm oil
  • No synthetic dyes

Why it scores 56

Cheez-It Original Baked Snack Crackers scores 56 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 7 points Salt 1.9 g / 100 g: Very high in salt. Strong
  3. minus 5 points Saturated fat 5 g / 100 g: High in saturated fat. Strong

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

The Receipt

Original Baked Snack Crackers

START100

Ingredients

  • Vegetable oil (unspecified) minus 2.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Soybean oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Palm oil minus 2.5 points
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [5][6][7]
  • Canola oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Whey protein concentrate / isolate minus 1.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Soy lecithin minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−12

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 3 kinds of ultra-processing markers minus 3 points
    Emerging Industrial additive classes found: color (added), emulsifier and industrial protein. [8]
subtotal−21

Nutrition per 100 g

  • Saturated fat 5 g / 100 g minus 5 points
    Strong High in saturated fat. [5]
  • Salt 1.9 g / 100 g minus 7 points
    Strong Very high in salt. [9]
  • Energy 500 kcal / 100 g minus 3 points
    Info Energy-dense for its weight. [10]
  • Fiber 3.3 g / 100 g plus 2 points
    Strong A good source of fiber. [10]
  • Protein 10 g / 100 g plus 2 points
    Info A good source of protein. [10]
subtotal−11

TOTAL 56Okay

100 − 44 = 56

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


GTIN 00024100106851 · 2026-05-31

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy500 kcal
Fat26.7 g
Saturated fat5 g
Trans fat0 g
Carbohydrates56.7 g
Sugars0 g
Added sugars0 g
Fiber3.3 g
Protein10 g
Salt1.9 g

Serving: 27 crackers (30 g)

Ingredients

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

INGREDIENTS: ENRICHED FLOUR (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), VEGETABLE OIL (high oleic soybean, soybean, palm, and/or canola oil with TBHQ for freshness), CHEESE MADE WITH SKIM MILK (skim milk, whey protein, salt, cheese cultures, enzymes, annatto extract color). CONTAINS 2% OR LESS OF salt, paprika, yeast, paprika extract color, soy lecithin.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Sources

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  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. 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

  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