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belVita CRUNCHY Cinnamon Brown Sugar
600 g/50 g
Score
- Ultra-processed
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains whole grains
Why it scores 17
belVita CRUNCHY Cinnamon Brown Sugar scores 17 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 20 points Brown sugar: An added sugar. Strong
- minus 18 points 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 breakfast biscuits
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Breakfast biscuits blueberry naturally flavored Benton's Not ultra-processed · No gut-studied emulsifiers Score 68 out of 100 , 51 points higher -
Breakfast Biscuits Brown Sugar & Cinnamon Benton's Not ultra-processed · No gut-studied emulsifiers Score 44 out of 100 , 27 points higher -
Breakfast Yogurt Biscuits With Whole Grains Gullón · (5 x 2 biscuits) - 220 g No added sugars · No gut-studied emulsifiers Score 58 out of 100 , 41 points higher -
Plain Khari Atul Bakery · 400 g Not ultra-processed · No gut-studied emulsifiers Score 67 out of 100 , 50 points higher -
Breakfast Biscuits Fig Anise Olyra · 1.32 oz (37.5 g) 3 breakfast biscuits Not ultra-processed · No gut-studied emulsifiers Score 54 out of 100 , 37 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
belVita CRUNCHY Cinnamon Brown Sugar
Ingredients
- Sugar minus 20 points
- Brown sugar minus 20 points
- Malt syrup minus 10 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Sugars 20 g / 100 g minus 11 points
- Salt 1 g / 100 g minus 3 points
- Energy 460 kcal / 100 g minus 2 points
- Fiber 4 g / 100 g plus 2 points
100 − 83.5 = 16.5 → 17
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 460 kcal |
|---|---|
| Fat | 16 g |
| Saturated fat | 1 g |
| Trans fat | 0 g |
| Carbohydrates | 72 g |
| Sugars | 20 g |
| Added sugars | 20 g |
| Fiber | 4 g |
| Protein | 6 g |
| Salt | 1 g |
Serving: 50 g
Ingredients
- WHOLE GRAIN BLEND (ROLLED OATS, RYE FLAKES) (not recognized)
- ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID)
- CANOLA OIL
- SUGAR (high concern)
- WHOLE GRAIN WHEAT FLOUR
- BROWN SUGAR (high concern)
- MALT SYRUP (FROM CORN AND BARLEY) (high concern)
- BAKING SODA
- SALT
- SOY LECITHIN
- DISODIUM PYROPHOSPHATE
- CINNAMON
- DATEM
- NATURAL FLAVOR
- FERRIC ORTHOPHOSPHATE (IRON)
- NIACINAMIDE
- MOLASSES (high concern)
- PYRIDOXINE HYDROCHLORIDE (VITAMIN B6)
- RIBOFLAVIN (VITAMIN B2)
- THIAMIN MONONITRATE (VITAMIN B1)
Label text, as published
WHOLE GRAIN BLEND (ROLLED OATS, RYE FLAKES), ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), CANOLA OIL, SUGAR, WHOLE GRAIN WHEAT FLOUR, BROWN SUGAR, MALT SYRUP (FROM CORN AND BARLEY), BAKING SODA, SALT, SOY LECITHIN, DISODIUM PYROPHOSPHATE, CINNAMON, DATEM, NATURAL FLAVOR, FERRIC ORTHOPHOSPHATE (IRON), NIACINAMIDE, MOLASSES, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), RIBOFLAVIN (VITAMIN B2), THIAMIN MONONITRATE (VITAMIN B1).
Allergens and diets
Contains: Wheat, Gluten
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
More cookies on GoodSwap
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Fig Bar Blueberry Nature's Bakery · 2 oz Ultra-processedHigh in sugarContains added sugarsContains seed oils Score 14 out of 100 Bad -
Crunchy Breakfast Biscuits Belvita · 1.76 oz Ultra-processedContains added sugarsContains emulsifiers studied for gut effectsContains seed oils Score 15 out of 100 Bad -
belVita Crunchy Blueberry Breakfast Biscuits Belvita · 1.76 oz Ultra-processedHigh in sugarContains added sugarsContains emulsifiers studied for gut effects Score 15 out of 100 Bad -
Peanut Butter Creme Cookies Back To Nature · 9.6 oz/272 g Ultra-processedHigh in sugarContains added sugarsContains seed oils Score 31 out of 100 Poor -
Aussie Bites SureLife Foods · 28 g Ultra-processedHigh in sugarHigh in saturated fatContains added sugars Score 9 out of 100 Bad - Chessmen minis bite size cookies Pepperidge Farm · 2.25 oz Ultra-processedHigh in saturated fatContains added sugarsSeed-oil free Score 15 out of 100 Bad
More from Belvita
Sources
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Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
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“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
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“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
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Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“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
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“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
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“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
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“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
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“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org