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Snyder's Of Hanover Pretzel Pieces Hot Buffalo Wing
Photo: Open Food Facts contributors (CC BY-SA)

Bread Pretzels

Snyder's Of Hanover Pretzel Pieces Hot Buffalo Wing

11.25 oz

Poor out of 100 High confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains seed oils
  • Contains palm oil
  • No synthetic dyes
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Why it scores 28

Snyder's Of Hanover Pretzel Pieces Hot Buffalo Wing scores 28 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Caramel color: The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. Regulatory
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Saturated fat 12.5 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 pretzels

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

The Receipt

Pretzel Pieces Hot Buffalo Wing

START100

Ingredients

  • Caramel color
    Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [1][2][3][4]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [9][10][11]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • Monosodium glutamate (MSG)
    Strong The FDA considers MSG generally recognized as safe; some sensitive people report mild, short-lived symptoms after 3 g or more without food. [13][14][12]
  • Disodium ribonucleotides
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
subtotal−31.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [12]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, industrial sugar or starch hydrolysate and modified starch. [12]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 12.5 g / 100 g
    Strong Very high in saturated fat. [9]
  • Salt 3.3 g / 100 g
    Strong Very high in salt. [15]
  • Energy 464 kcal / 100 g
    Info Energy-dense for its weight. [16]
  • Fiber 3.6 g / 100 g
    Strong A good source of fiber. [16]
subtotal−18
TOTAL 28Poor

100 − 72 = 28

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

Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [17]

GTIN 00077975095133 · 2026-06-25

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy464 kcal
Fat25 g
Saturated fat12.5 g
Trans fat0 g
Carbohydrates57.1 g
Sugars0 g
Added sugars0 g
Fiber3.6 g
Protein7.1 g
Salt3.3 g

Serving: 0.333 cup (28 g)

Ingredients

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

INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CANOLA, PALM, SOYBEAN AND/OR SUNFLOWER), CORN MALTODEXTRIN, SALT, CONTAINS 2% OR LESS OF: CAYENNE PEPPER SAUCE (CAYENNE RED PEPPERS, VINEGAR, SALT, GARLIC), SODIUM DIACETATE, MODIFIED CORNSTARCH, MONOSODIUM GLUTAMATE, YEAST, VINEGAR, PAPRIKA EXTRACT (COLOR), CITRIC ACID, GARLIC POWDER, CARAMEL COLOR, DISODIUM INOSINATE AND DISODIUM GUANYLATE, LACTIC ACID, SODA. CONTAINS: WHEAT.

Allergens and diets

Contains: Wheat, Gluten

  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest bread pretzels in the US

More from Snyder's Of Hanover

Sources

  1. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  2. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  3. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  4. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.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. 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

  10. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  11. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  13. Questions and Answers on Monosodium glutamate (MSG)

    U.S. Food and Drug Administration · Jul 17, 2026 · Regulator

    “FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS).”

    fda.gov

  14. EFSA reviews safety of glutamates added to food

    European Food Safety Authority · Jul 12, 2017 · Agency assessment

    “EFSA re-assessed the safety of glutamates used as food additives and derived a group acceptable daily intake (ADI) of 30 mg/kg body weight per day for all six of these additives.”

    efsa.europa.eu

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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