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4 oz, 113 g

Good out of 100 Medium confidence
  • High in salt
  • Contains seed oils
  • Contains palm oil
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Why it scores 78

Premium Original Premium scores 78 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. Salt 2.1 g / 100 g: Very high in salt. Strong
  3. Canola oil: High in omega-6 linoleic acid. Emerging

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

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

The Receipt

Original Premium

START100

Ingredients

  • Canola oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [5][6][7]
subtotal−5

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [8]
subtotal−8

Nutrition per 100 g

  • Salt 2.1 g / 100 g
    Strong Very high in salt. [9]
  • Energy 438 kcal / 100 g
    Info Energy-dense for its weight. [10]
subtotal−9
TOTAL 78Good

100 − 22 = 78

Can’t score above 79. High in salt (above the front-of-pack "high" level). [11]

GTIN 00044000003821 · 2026-07-01

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy438 kcal
Fat9.4 g
Saturated fat0 g
Trans fat0 g
Carbohydrates75 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein6.3 g
Salt2.1 g

Serving: 5 crackers (16 g) (16 g)

Ingredients

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

UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID), CANOLA OIL, PALM OIL, SEA SALT, SALT, MALTED BARLEY FLOUR, BAKING SODA, YEAST.

Allergens and diets

Contains: Wheat, Gluten

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

Always check the package: recipes change.

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More from Premium

Sources

  1. 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

  2. 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

  3. 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

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

    Circulation · Jul 18, 2017 · 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. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  7. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 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

  10. 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

  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