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Soft & Chewy Granola Bar
Photo: Open Food Facts contributors (CC BY-SA)

Chocolate cereal bars

Soft & Chewy Granola Bar

24 g

Poor out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 24

Soft & Chewy Granola Bar scores 24 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Molasses: 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 granola and snack bars

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

The Receipt

Granola Bar

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Molasses
    Strong An added sugar. [1][2][3]
  • Corn 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]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring and industrial sugar or starch hydrolysate. [4]
subtotal−21

Nutrition per 100 g

  • Sugars 7 g / 100 g
    Strong Contains some sugar. [1]
  • Energy 417 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−5
TOTAL 24Poor

100 − 76 = 24

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

GTIN 00096619313952 · 2026-10-09

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy417 kcal
Fat3 g
Saturated fat1 g
Carbohydrates18 g
Sugars7 g
Fiber1 g
Protein1 g
Salt0 g

Serving: 1 bar (24 g)

Ingredients

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

whole rolled oats, sugar, canola oil, molasses, sodium bicarbonate, soy lecithin, corn syrup, semisweet chocolate (chocolate liquor, sugar, soy lecithin, vanilla extract), crisp rice (rice flour, sugar, dried malt extract (corn syrup solids, barley malt extract), calcium carbonate, salt), fructose, sugar, canola oil, invert sugar, whey powder, ascorbic acid, rosemary extract, natural flavor, dried unsweetened coconut, salt

Allergens and diets

Contains: Milk, Tree nuts, Soy, Gluten

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

Always check the package: recipes change.

Packaging

Plastic

Context only: no points in v1.

Healthiest chocolate cereal bars 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. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

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

    Circulation · Jul 18, 2017 · 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