GoodSwap Get notified
Nature's Path Organic Flax Plus Maple Pecan Crunch
Photo: Open Food Facts contributors (CC BY-SA)

Cereal flakes

Nature's Path Organic Flax Plus Maple Pecan Crunch

325 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Certified organic
  • Contains whole grains
Get GoodSwap

Why it scores 24

Nature's Path Organic Flax Plus Maple Pecan Crunch scores 24 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Malt syrup: 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 breakfast cereals

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

The Receipt

Flax Plus Maple Pecan Crunch

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Malt syrup
    Strong An added sugar. [1][2][3]
  • Maple syrup
    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]
subtotal−18

Nutrition per 100 g

  • Sugars 18.3 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 1.7 g / 100 g
    Strong Contains some saturated fat. [5]
  • Salt 0.9 g / 100 g
    Strong High in salt. [6]
  • Energy 383 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 11.7 g / 100 g
    Strong A good source of fiber. [2]
subtotal−13

Bonuses

  • Certified organic
    Info Carries a certified-organic label. [7][8]
subtotal+5
TOTAL 24Poor

100 − 76 = 24

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

GTIN 00058449771432 · 2026-09-16

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy383 kcal
Fat11.7 g
Saturated fat1.7 g
Trans fat0 g
Carbohydrates68.3 g
Sugars18.3 g
Added sugars16.7 g
Fiber11.7 g
Protein10 g
Salt0.9 g

Serving: 1 cup (60 g)

Ingredients

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

Whole wheat meal*, rolled oats*, cane sugar*, wheat bran*, pecans*, flax meal*, soy oil*, brown rice flour*, oat bran*, barley malt extract*, sea salt, maple syrup*, coconut*, flax seeds*, natural maple flavor, oat syrup solids* (oat syrup solids*, tocopherols [vitamin e]), tocopherols (vitamin e), molasses*, cinnamon*.

Allergens and diets

Contains: Tree nuts, Soy, Wheat, Gluten

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

Always check the package: recipes change.

More from Nature's Path Organic

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. Regulation (EU) 2018/848 of 30 May 2018 on organic production and labelling of organic products

    European Union (Official Journal) · May 30, 2018 · Law

    eur-lex.europa.eu

  8. 7 CFR 205.102 Use of the term "organic" (National Organic Program)

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Feb 17, 2010 · Law

    “Any agricultural product that is sold, labeled, or represented as “100 percent organic,” “organic,” or “made with organic (specified ingredients or food group(s))” must be: (a) Produced in accordance with the requirements specified in § 205.101 or §§ 205.202 through 205.207”

    ecfr.gov

  9. 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

  10. 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

  11. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. 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