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Kellogg's Frosted Mini Wheats Cinnamon Roll
Photo: Open Food Facts contributors (CC BY-SA)

Cereals and potatoes

Kellogg's Frosted Mini Wheats Cinnamon Roll

14.3

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 25

Kellogg's Frosted Mini Wheats Cinnamon Roll scores 25 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Corn syrup: 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

Frosted Mini Wheats Cinnamon Roll

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
  • 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. [4][5]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • BHT (butylated hydroxytoluene)
    Info The FDA requested data for a post-market assessment in 2026 (Docket FDA-2026-N-2526). [10][11][12]
subtotal−45.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [5]
subtotal−21

Nutrition per 100 g

  • Sugars 20 g / 100 g
    Strong Very high in sugar. [1]
  • Energy 350 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 11.7 g / 100 g
    Strong A good source of fiber. [2]
subtotal−9
TOTAL 25Poor

100 − 75.5 = 24.5 → 25

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

GTIN 00038000245664 · 2025-01-08

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy350 kcal
Fat1.7 g
Saturated fat0 g
Trans fat0 g
Carbohydrates83.3 g
Sugars20 g
Added sugars20 g
Fiber11.7 g
Protein8.3 g
Salt0 g

Serving: 29 Biscuits (60g) Cereal

Ingredients

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

WHOLE GRAIN WHEAT, SUGAR, CONTAINS 2% OR LESS OF CINNAMON, BROWN RICE SYRUP, GELATIN, NATURAL FLAVOR, SOYBEAN OIL, BHT FOR FRESHNESS, VITAMINS AND MINERALS: REDUCED IRON, FOLIC ACID

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

More from Kellogg'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. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. 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

  8. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  10. 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

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  12. 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

  13. 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

  14. 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