Cheez-It
Photo: Open Food Facts contributors (CC BY-SA)

Small Crackers

Cheez-It

2 × 24 oz (1 lb 8 oz) 680 g / 48 oz (3 lb) 1.36 kg

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 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

Cheez-It

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]
  • TBHQ (tert-butylhydroquinone) minus 1.5 points
    Regulatory The EU permits it (E 319) only in listed foods, and Canada only in fats and oils, lard and shortening (200 ppm). [8][9]
  • Whey protein concentrate / isolate minus 1.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [10]
  • Soy lecithin minus 0.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [10]
subtotal−12.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [10]
  • 3 kinds of ultra-processing markers minus 3 points
    Emerging Industrial additive classes found: color (added), emulsifier and industrial protein. [10]
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. [11]
  • Energy 500 kcal / 100 g minus 3 points
    Info Energy-dense for its weight. [12]
  • Fiber 3.3 g / 100 g plus 2 points
    Strong A good source of fiber. [12]
  • Protein 10 g / 100 g plus 2 points
    Info A good source of protein. [12]
subtotal−11

TOTAL 56Okay

100 − 44.5 = 55.5 → 56

Can’t score above 79. High in fat and salt (above the front-of-pack "high" level). [13]


GTIN 00024100122035 · 2026-08-05

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

Enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), vegetable oil (high oleic soybean oil, soybean oil, palm oil, canola oil, TBHQ (for freshness)), cheese made with skim milk (skim milk, whey protein, salt, cheese cultures, enzymes, annatto extract (color)), 2% 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.

Packaging

Plastic, Paper

Context only: no points in v1.

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. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 by establishing a Union list of food additives

    European Union (Official Journal) · Nov 11, 2011 · Law

    “E 127 Erythrosine 200 only cocktail cherries and candied cherries”

    eur-lex.europa.eu

  7. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 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

  10. 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

  11. 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

  12. 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