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Great Value Trail Mix
Photo: Open Food Facts contributors (CC BY-SA)

Nuts

Great Value Trail Mix

24 oz/680 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
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Why it scores 28

Great Value Trail Mix scores 28 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): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Sugars 52.6 g / 100 g: Very high in sugar. Strong

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

Better trail mix and snack mix

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

The Receipt

Trail Mix

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Sulfur dioxide
    Regulatory Sulfites must be declared above 10 mg/kg in the EU and UK and at 10 ppm or more in the US because some people, especially people with asthma, react to them. [4][5][6]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • 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. [11][12]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • Inulin (chicory root fiber)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [12]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [12]
  • Shellac (confectioner's glaze)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
subtotal−36

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [12]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, emulsifier, flavoring, glazing agent and thickener, stabilizer or gelling agent. [12]
subtotal−24

Nutrition per 100 g

  • Sugars 52.6 g / 100 g
    Strong Very high in sugar. [1]
  • Fiber 5.3 g / 100 g
    Strong A good source of fiber. [2]
subtotal−12
TOTAL 28Poor

100 − 72 = 28

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

Can’t score above 79. High in sugars (above the front-of-pack "high" level). [13]

GTIN 00078742357164 · 2026-06-08

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy447 kcal
Fat18.4 g
Saturated fat6.6 g
Trans fat0 g
Carbohydrates65.8 g
Sugars52.6 g
Added sugars34.2 g
Fiber5.3 g
Protein5.3 g
Salt0 g

Serving: 0.25 cup (38 g)

Ingredients

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

INGREDIENTS: YOGURT-FLAVORED CRANBERRIES WITH PROBIOTIC (YOGURT-FLAVORED CONFECTIONERS COATING WITH PROBIOTIC [SUGAR, VEGETABLE OIL {PALM KERNEL AND PALM}, NONFAT MILK, GREEK YOGURT POWDER {NONFAT MILK, CULTURE, LACTIC ACID, NATURAL FLAVOR}, LACTIC ACID, SOY LECITHIN, NATURAL FLAVOR, INULIN, BACILLUS COAGULANS GBI-30 6086], DRIED SWEETENED CRANBERRIES [CRANBERRIES, SUGAR, SUNFLOWER OIL], GUM ACACIA, SUGAR, CONFECTIONER'S GLAZE), DRIED SWEETENED CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), ALMONDS, DARK RAISINS (RAISINS, SUNFLOWER OIL), GOLDEN RAISINS (RAISINS, SUNFLOWER OIL, SULFUR DIOXIDE (TO PRESERVE COLOR]), WALNUTS.

Allergens and diets

Contains: Milk, Tree nuts, Soy, Sulphites

  • Not vegan
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest nuts in the US

More from Great Value

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. Regulation (EU) No 1169/2011 of 25 October 2011 on the provision of food information to consumers

    European Union (Official Journal) · Oct 25, 2011 · Law

    “ANNEX II SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES 1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains”

    eur-lex.europa.eu

  5. Regulation (EU) No 1169/2011 (as it applies in the UK), Annex II: substances or products causing allergies or intolerances

    legislation.gov.uk (The National Archives) · Law

    “1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof”

    legislation.gov.uk

  6. 21 CFR 101.100 Food; exemptions from labeling (sulfiting agents)

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Feb 17, 2022 · Law

    ecfr.gov

  7. 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

  8. 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

  9. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  11. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  13. 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

  14. 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

  15. 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

  16. 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