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Screamin' Sicilian Cheesy Garlic Loaded Breadsticks
Photo: Open Food Facts contributors (CC BY-SA)

Pizzas

Screamin' Sicilian Cheesy Garlic Loaded Breadsticks

15.65 oz/444 g

Poor out of 100 Medium confidence
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 33

Screamin' Sicilian Cheesy Garlic Loaded Breadsticks scores 33 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 5 kinds of ultra-processing markers. Strong
  3. Saturated fat 7.1 g / 100 g: Very high in saturated fat. Strong

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

Better pizza

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

The Receipt

Cheesy Garlic Loaded Breadsticks

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • 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. [4]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [9]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [10][9]
  • TBHQ (tert-butylhydroquinone)
    Regulatory The EU permits it (E 319) only in listed foods, and Canada only in fats and oils, lard and shortening (200 ppm). [11][12]
  • Dimethylpolysiloxane
    Info An additive class typical of ultra-processed foods (NOVA group 4). [9]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Powdered cellulose
    Info An additive class typical of ultra-processed foods (NOVA group 4). [9]
subtotal−31

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 5 kinds of ultra-processing markers. [9]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, anti-foaming agent, color (added), emulsifier and flavoring. [9]
subtotal−24

Nutrition per 100 g

  • Saturated fat 7.1 g / 100 g
    Strong Very high in saturated fat. [13]
  • Salt 1.3 g / 100 g
    Strong High in salt. [14]
  • Energy 327 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 12.2 g / 100 g
    Info A good source of protein. [2]
subtotal−12
TOTAL 33Poor

100 − 67 = 33

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

Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [15]

GTIN 00075706307906 · 2026-09-23

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy327 kcal
Fat18.4 g
Saturated fat7.1 g
Trans fat0 g
Carbohydrates28.6 g
Sugars2 g
Fiber2 g
Protein12.2 g
Salt1.3 g

Serving: 1 Breadstick (49 g)

Ingredients

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

BREADSTICKS (WHEAT FLOUR ENRICHED [WHEAT FLOUR, WHEAT STARCH, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, TRICALCIUM PHOSPHATE, FOLIC ACID], WATER, YEAST, BREADCRUMBS [WHEAT FLOUR, SUGAR, YEAST, SALT], SALT, SOYBEAN OIL, VINEGAR, DOUGH CONDITIONER [WHEAT FLOUR, ASCORBIC ACID, ENZYMES], SUGAR, GRANULATED GARLIC), LOW MOISTURE WHOLE MILK MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), PROVOLONE CHEESE (PASTEURIZED WHOLE MILK, CHEESE CULTURES, SALT, ENZYMES), GARLIC BUTTER SAUCE (BUTTER FLAVORED OIL [SOYBEAN OIL, SOYBEAN OIL, SALT, LECITHIN, NATURAL BUTTER FLAVOR, BETA-CAROTENE, TBHQ, CITRIC ACID {ANTIOXIDANT}, DIMETHYLPOLYSILOXANE {ANTI-FOAM}], GARLIC FLAVOR [SUNFLOWER OIL, NATURAL FLAVOR]), PARMESAN AND ROMANO CHEESE BLEND (PARMESAN CHEESE [PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, RENNET], ROMANO CHEESE [PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, RENNET], POWDERED CELLULOSE [ANTI-CAKING], SALT), OREGANO, GRANULATED GARLIC, BASIL.

Allergens and diets

Contains: Milk, Wheat

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

Always check the package: recipes change.

Healthiest pizzas in the US

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. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  10. 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

  11. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 by establishing a Union list of food additives

    European Union (Official Journal) · Nov 11, 2011 · Law

    “E 127 Erythrosine 200 only cocktail cherries and candied cherries”

    eur-lex.europa.eu

  12. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  13. 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

  14. 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

  15. 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