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

Crackers (Appetizers)

Cheez-It Baked Snack Crackers

0.75 oz

Score

Good 65 out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains seed oils
  • No synthetic dyes
  • Contains whole grains

Why it scores 65

Cheez-It Baked Snack Crackers scores 65 out of 100 (Good) 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 5 points Saturated fat 4.8 g / 100 g: High in saturated fat. Strong
  3. minus 5 points Salt 1.8 g / 100 g: High in salt. Strong

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

The Receipt

Baked Snack Crackers

START100

Ingredients

  • Soybean oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • BHT (butylated hydroxytoluene) minus 2.5 points
    Info The FDA requested data for a post-market assessment in 2026 (Docket FDA-2026-N-2526). [5][6][7]
  • Soy lecithin minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−7.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 2 kinds of ultra-processing markers minus 1.5 points
    Emerging Industrial additive classes found: color (added) and emulsifier. [8]
subtotal−19.5

Nutrition per 100 g

  • Saturated fat 4.8 g / 100 g minus 5 points
    Strong High in saturated fat. [9]
  • Salt 1.8 g / 100 g minus 5 points
    Strong High in salt. [10]
  • Energy 476 kcal / 100 g minus 2 points
    Info Energy-dense for its weight. [11]
  • Fiber 4.8 g / 100 g plus 2 points
    Strong A good source of fiber. [11]
  • Protein 9.5 g / 100 g plus 2 points
    Info A good source of protein. [11]
subtotal−8

TOTAL 65Good

100 − 35 = 65

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


GTIN 00024100794829 · 2026-10-05

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy476 kcal
Fat16.7 g
Saturated fat4.8 g
Trans fat0 g
Carbohydrates66.7 g
Sugars0 g
Added sugars0 g
Fiber4.8 g
Protein9.5 g
Salt1.8 g

Serving: 1 pouch (21 g)

Ingredients

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

Whole wheat flour, enriched flour (wheat flour, niacin, reduced iron, vitamin b1 [thiamin mononitrate], vitamin b2 [riboflavin], folic acid), white cheddar cheese (milk, cheese cultures, salt, enzymes), soybean oil with tbhq for freshness, contains two percent or less of salt, calcium carbonate, paprika, yeast, paprika oleoresin for color, turmeric extract for color, annatto extract for color, bht for freshness, vitamin a palmitate, soy lecithin.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • 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. List of Select Chemicals in the Food Supply Under FDA Review

    U.S. Food and Drug Administration · Jul 29, 2026 · Regulator

    “The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”

    fda.gov

  4. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  5. Scientific Opinion on the re-evaluation of butylated hydroxytoluene BHT (E 321) as a food additive

    European Food Safety Authority · Mar 7, 2012 · Agency assessment

    “Based on the NOAEL of 25 mg/kg bw/day and an uncertainty factor of 100, the Panel derived an ADI of 0.25 mg/kg bw/day.”

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 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

  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. 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

  10. 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

  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