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Hershey's PLANT BASED oat chocolate confection
Photo: Open Food Facts contributors (CC BY-SA)

Confectioneries

Hershey's PLANT BASED oat chocolate confection

1.55 oz/43 g

Poor out of 100 High confidence
  • Ultra-processed
  • High in sugar
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 30

Hershey's PLANT BASED oat chocolate confection scores 30 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Sugars 39.5 g / 100 g: Very high in sugar. Strong

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

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The Receipt

PLANT BASED oat chocolate confection

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [9][4]
subtotal−26.5

Processing

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

Nutrition per 100 g

  • Sugars 39.5 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 20.9 g / 100 g
    Strong Very high in saturated fat. [10]
  • Energy 535 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 4.7 g / 100 g
    Strong A good source of fiber. [2]
subtotal−24
TOTAL 30Poor

100 − 70 = 30

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

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

GTIN 00034000941896 · 2026-10-05

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy535 kcal
Fat37.2 g
Saturated fat20.9 g
Trans fat0 g
Carbohydrates55.8 g
Sugars39.5 g
Added sugars37.2 g
Fiber4.7 g
Protein7 g
Salt0.2 g

Serving: 43g

Ingredients

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

sugar, cocoa butter*, chocolate*, almonds. oat flour, rice flour, contains 2% or less of: lecithin (soy), sunflower oil, sea salt, natural flavor. o contains: almonds, soy. the hershey company hershey, pa 17033-0815, u.s.a. questions or comments? www.askhershey.com or 800-468-1714 visit us at www.hersheyland.com *rainforest alliance certified find out more at ra.org. 701-94320-0002

Allergens and diets

Contains: Tree nuts, Soy, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest confectioneries in the US

More from Hershey's

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. 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

  6. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  7. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  9. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  10. 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

  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

  13. 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