GoodSwap Get notified
Ritz Toasted chips
Photo: Open Food Facts contributors (CC BY-SA)

Cookies

Ritz Toasted chips

8.1 oz

Bad out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • Contains artificial flavors
  • No synthetic dyes
  • Contains whole grains
Get GoodSwap

Why it scores 10

Ritz Toasted chips scores 10 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. High fructose corn syrup: 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 cookies

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

The Receipt

Toasted chips

START100

Ingredients

  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Calcium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [9]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [10]
  • Natural and artificial flavors
    Strong The label does not disclose which flavoring substances are used. [11][2]
  • Calcium lactate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [10]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [10]
subtotal−48.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [10]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), firming agent, flavor enhancer, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [10]
subtotal−25.5

Nutrition per 100 g

  • Sugars 6.5 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 4.8 g / 100 g
    Strong High in saturated fat. [12]
  • Salt 2 g / 100 g
    Strong Very high in salt. [13]
  • Energy 484 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.2 g / 100 g
    Strong A good source of fiber. [2]
subtotal−16
TOTAL 10Bad

100 − 90 = 10

Can’t score above 79. Contains high fructose corn syrup, an ingredient of high concern. [1][2][3][4]

Can’t score above 79. High in fat and salt (above the front-of-pack "high" level). [14]

GTIN 00044000051068 · 2026-09-09

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy484 kcal
Fat19.4 g
Saturated fat4.8 g
Trans fat0 g
Carbohydrates67.7 g
Sugars6.5 g
Added sugars6.5 g
Fiber3.2 g
Protein6.5 g
Salt2 g

Serving: 13 chips (31 g)

Ingredients

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

INGREDIENTS: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SOYBEAN AND/OR CANOLA OIL, CORNSTARCH, HIGH FRUCTOSE CORN SYRUP, SUGAR, POTATO STARCH, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), OAT FIBER, LEAVENING (CALCIUM PHOSPHATE, BAKING SODA), YEAST EXTRACT, SALT, AUTOLYZED YEAST EXTRACT, NATURAL AND ARTIFICIAL FLAVOR, CREAM, LACTIC ACID, CALCIUM LACTATE, GUM ARABIC, ANNATTO EXTRACT (FOR COLOR), GARLIC POWDER, PAPRIKA EXTRACT (FOR COLOR), ONION POWDER, VINEGAR POWDER. CONTAINS: MILK, WHEAT.

Allergens and diets

Contains: Milk, Wheat, Gluten, Celery

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

Always check the package: recipes change.

Healthiest cookies in the US

More from Ritz

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 184.1866 High fructose corn syrup

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Mar 24, 2023 · Law

    “a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”

    ecfr.gov

  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. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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