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Nutri-Grain Kellog's Nutrigrain Power-Fuls Soft Baked Oat Bites Strawberry
Photo: Open Food Facts contributors (CC BY-SA)

Fruits cereal bars

Nutri-Grain Kellog's Nutrigrain Power-Fuls Soft Baked Oat Bites Strawberry

5.6 oz

Bad out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • No synthetic dyes
  • Contains whole grains
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Why it scores 6

Nutri-Grain Kellog's Nutrigrain Power-Fuls Soft Baked Oat Bites Strawberry scores 6 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Invert 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.

Better granola and snack bars

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Kellog's Nutrigrain Power-Fuls Soft Baked Oat Bites Strawberry

START100

Ingredients

  • Invert sugar
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Brown sugar
    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: color (added), emulsifier, flavoring, humectant, industrial protein and industrial sugar or starch hydrolysate. [4]
subtotal−25.5

Nutrition per 100 g

  • Sugars 22.5 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 2.5 g / 100 g
    Strong High in saturated fat. [5]
  • Salt 0.8 g / 100 g
    Strong High in salt. [6]
  • Energy 400 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−19
TOTAL 6Bad

100 − 94.5 = 5.5 → 6

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

GTIN 00038000297212 · 2024-08-13

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat15 g
Saturated fat2.5 g
Trans fat0 g
Carbohydrates55 g
Sugars22.5 g
Added sugars17.5 g
Fiber2.5 g
Protein15 g
Salt0.8 g

Serving: 1 pouch (40 g)

Ingredients

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

Whole grain oats, enriched flour (wheat flour, niacin, reduced iron, vitamin B₁ [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), soybean oil, invert sugar, water, sugar, eggs, strawberry flavored apples (apples, vegetable juice for color, natural flavor, citric acid), brown sugar, barley and rice protein, whey protein isolate, milk protein isolate, vegetable glycerin, molasses, soy lecithin, egg whites, natural flavors, mono - and diglycerides, salt, monocalcium phosphate, baking soda

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Egg

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

Always check the package: recipes change.

Packaging

Composite material, Recycled paper

Context only: no points in v1.

Healthiest fruits cereal bars in the US

More from Nutri-Grain

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. 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. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  10. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  11. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  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