Crackers (Appetizers)
Snack Factory Garlic Parmesan Pretzel Crisps
294 g
Score
- Ultra-processed
- High in salt
- Contains added sugars
- Contains seed oils
Why it scores 17
Snack Factory Garlic Parmesan Pretzel Crisps 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 Malt syrup: 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 pretzels
-
Pretzel Crisps Original Wegmans · 7.2 oz/204 g Not ultra-processed · No seed oils Score 53 out of 100 , 36 points higher -
Sourdough Hard Pretzels Snyder's Of Hanover · 16 oz Not ultra-processed · No added sugars Score 79 out of 100 , 62 points higher -
Sourdough Nibblers Snyder's Of Hanover · 16 oz No added sugars · No sugar Score 67 out of 100 , 50 points higher -
Sourdough Specials Original Pretzels Utz · 28 g No added sugars · No sugar Score 60 out of 100 , 43 points higher -
Pretzel Twists 365 Whole Foods Market · 8 oz Not ultra-processed · No added sugars Score 79 out of 100 , 62 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Garlic Parmesan Pretzel Crisps
Ingredients
- Sugar minus 20 points
- Malt syrup minus 20 points
- Corn syrup minus 10 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 3 kinds of ultra-processing markers minus 3 points
Nutrition per 100 g
- Sugars 7.1 g / 100 g minus 3 points
- Salt 3 g / 100 g minus 9 points
- Energy 393 kcal / 100 g minus 2 points
- Fiber 3.6 g / 100 g plus 2 points
100 − 83 = 17
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in salt (above the front-of-pack "high" level). [6]
Nutrition per 100 g
| Energy | 393 kcal |
|---|---|
| Fat | 5.4 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 78.6 g |
| Sugars | 7.1 g |
| Added sugars | 3.6 g |
| Fiber | 3.6 g |
| Protein | 7.1 g |
| Salt | 3 g |
Serving: 10 crackers (28 g)
Ingredients
- ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID)
- CANE SUGAR (high concern)
- SOYBEAN OIL
- SALT
- WHEY
- TAPIOCA MALT SYRUP (TAPIOCA SYRUP, MALT EXTRACT) (high concern)
- PARMESAN CHEESE (PART-SKIM MILK, CULTURES, SALT, ENZYMES)
- REDUCED LACTOSE WHEY
- NATURAL FLAVOR
- GARLIC POWDER
- ONION POWDER
- DRIED PARSLEY
- TORULA YEAST
- CANOLA OIL
- SODA (not recognized)
Label text, as published
INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANE SUGAR, SOYBEAN OIL, SALT, WHEY, TAPIOCA MALT SYRUP (TAPIOCA SYRUP, MALT EXTRACT), PARMESAN CHEESE (PART-SKIM MILK, CULTURES, SALT, ENZYMES), REDUCED LACTOSE WHEY, NATURAL FLAVOR, GARLIC POWDER, ONION POWDER, DRIED PARSLEY, TORULA YEAST, CANOLA OIL, SODA. CONTAINS: WHEAT, MILK.
Allergens and diets
Contains: Milk, Soy, Wheat, Gluten
- Not vegan
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
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
-
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
-
“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
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“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
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org