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Quaker Chew Dipps Chocolate Chip
Photo: Open Food Facts contributors (CC BY-SA)

Candy chocolate bars

Quaker Chew Dipps Chocolate Chip

6.5 oz (186 g)

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • High in saturated fat
  • Contains added sugars
  • Contains sugar alcohols
  • Contains seed oils
  • Contains palm oil
  • Contains whole grains
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Why it scores 0

Quaker Chew Dipps Chocolate Chip scores 0 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Brown sugar: An added sugar. Strong
  2. Sugar: 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.

The Receipt

Quaker Chew Dipps Chocolate Chip

START100

Ingredients

  • Brown sugar
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, humectant, industrial fat, industrial sugar or starch hydrolysate and sugar alcohol (polyol). [4]
subtotal−25.5

Nutrition per 100 g

  • Sugars 41.9 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 11.3 g / 100 g
    Strong Very high in saturated fat. [5]
  • Salt 0.7 g / 100 g
    Strong High in salt. [6]
  • Energy 452 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.2 g / 100 g
    Strong A good source of fiber. [2]
subtotal−26
TOTAL 0Bad

100 − 101.5 = -1.5 → 0

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

Can’t score above 79. High in saturated fat and sugars (above the front-of-pack "high" level). [7]

GTIN 00030000312698 · 2025-10-05

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy452 kcal
Fat16.1 g
Saturated fat11.3 g
Trans fat0 g
Carbohydrates74.2 g
Sugars41.9 g
Added sugars38.7 g
Fiber3.2 g
Protein3.2 g
Salt0.7 g

Serving: 1 BAR (31 g)

Ingredients

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

GRANOLA (WHOLE GRAIN OATS, BROWN SUGAR, BROWN RICE CRISP [WHOLE GRAIN BROWN RICE FLOUR, SUGAR, SALT], WHOLE GRAIN WHEAT, SOYBEAN OIL, WHOLE WHEAT FLOUR, BAKING SODA, SOY LECITHIN, NONFAT DRY MILK), SUGAR, BROWN RICE CRISP (WHOLE GRAIN BROWN RICE FLOUR, SUGAR, SALT), HYDROGENATED PALM KERNEL OIL, CORN SYRUP, INVERT SUGAR, SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT), BROWN SUGAR, CORN SYRUP SOLIDS, WHEY, GLYCERIN, NON HYDROGENATED SHORTENING (MONOUNSATURATED CANOLA OIL, MODIFIED PALM OIL, PALM KERNEL OIL), LACTOSE, COCOA POWDER, COCOA (PROCESSED WITH ALKALI), SORBITOL, MILK FAT, SALT, SOY LECITHIN, GLYCERYL LACTO ESTERS OF FATTY ACIDS, NATURAL FLAVOR, TOCOPHEROLS (TO PRESERVE FRESHNESS), SOYBEAN OIL.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

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

Always check the package: recipes change.

Packaging

Composite material, Paperboard

Context only: no points in v1.

Healthiest candy chocolate bars in the US

More from Quaker

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. Regulation (EU) No 1169/2011, Annex III point 2.4 (foods with more than 10 % added polyols)

    European Union (Official Journal) · Oct 25, 2011 · Law

    “‘excessive consumption may produce laxative effects’.”

    eur-lex.europa.eu

  11. 21 CFR 184.1835 Sorbitol

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ““Excess consumption may have a laxative effect.””

    ecfr.gov

  12. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  14. 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

  15. 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