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Quaker Rice crisps
Photo: Open Food Facts contributors (CC BY-SA)

Salty snacks

Quaker Rice crisps

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • High in salt
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
  • Contains whole grains
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Why it scores 3

Quaker Rice crisps scores 3 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

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

Rice crisps

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Invert sugar
    Strong An added sugar. [1][2][3]
  • Fruit juice concentrate (sweetener)
    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]
  • 8 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, firming agent, flavor enhancer, flavoring, industrial sugar or starch hydrolysate, non-nutritive sweetener and thickener, stabilizer or gelling agent. [4]
subtotal−26

Nutrition per 100 g

  • Sugars 30.8 g / 100 g
    Strong Very high in sugar. [1]
  • Salt 1.8 g / 100 g
    Strong Very high in salt. [5]
  • Energy 385 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.8 g / 100 g
    Strong A good source of fiber. [2]
subtotal−21
TOTAL 3Bad

100 − 97 = 3

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

Can’t score above 79. High in sugars and salt (above the front-of-pack "high" level). [6]

GTIN 00030000566176 · 2025-04-23

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy385 kcal
Fat1.9 g
Saturated fat0 g
Trans fat0 g
Carbohydrates88.5 g
Sugars30.8 g
Added sugars30.8 g
Fiber3.8 g
Protein3.9 g
Salt1.8 g

Serving: 19g

Ingredients

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

CARAMEL FLAVOR WITH OTHER NATURAL FLAVORS - WHOLE GRAIN BROWN RICE FLOUR, SUGAR, CORN GRITS, CORN MALTODEXTRIN, SWEETENED CONDENSED MILK (MILK, SUGAR), INVERT SUGAR, SALT, NATURAL FLAVOR, VEGETABLE OIL (CANOLA AND/OR SUNFLOWER OIL), COOKED APPLE JUICE CONCENTRATE (COLOR), SOY LECITHIN, PURIFIED STEVIA LEAF EXTRACT, TOCOPHEROLS (TO PRESERVE FRESHNESS), SPICES,CHEDDAR FLAVOR WITH OTHER NATURAL FLAVORS - WHALE GRAIN BROWN RICE FLOUR, CORN GRITS, VEGETABLE OIL (CANOLA AND/OR SUNFLOWER OIL), CORN MALTODEXTRIN, WHEY, SALT, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES), BUTTER OIL, GUM ARABIC, ANNATTO EXTRACT (COLOR), BLUE CHEESE (CULTURED MILK, SALT, ENZYMES), NATURAL FLAVOR, CALCIUM LACTATE, TOCOPHEROLS (TO PRESERVE FRESHNESS),BUTTERMILK RANCH FLAVOR WITH OTHER NATURAL FLAVORS - WHOLE GRAIN BROWN RICE FLOUR, CORN GRITS, VEGETABLE OIL (CANOLA AND/OR SUNFLOWER OIL), SALT, BUTTERMILK POWDER, CORN MALTODEXTRIN, MILK, TOMATO POWDER, DEXTROSE, ONION POWDER, GARLIC POWDER, NATURAL FLAVOR, DRIED CREAM, SUGAR, YEAST EXTRACT, SPICES, GUM ARABIC, TOCOPHEROLS (TO PRESERVE FRESHNESS),APPLE CINNAMON FLAVOR WITH OTHER NATURAL FLAVORS - WHOLE GRAIN BROWN RICE FLOUR, SUGAR, CORN GRITS, CORN MALTODEXTRIN, NATURAL FLAVOR, SALT, CINNAMON, VEGETABLE OIL (CANOLA AND/OR SUNFLOWER OIL), SOY LECITHIN, PURIFIED STEVIA LEAF EXTRACT, TOCOPHEROLS (TO PRESERVE FRESHNESS)

Allergens and diets

Contains: Milk, Soy

  • Not vegan

Always check the package: recipes change.

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. 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

  6. 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

  7. 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

  8. 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

  9. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  10. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  12. 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