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Great Value Penguin crackers baked cheddar cheese
Photo: Open Food Facts contributors (CC BY-SA)

Chips and fries

Great Value Penguin crackers baked cheddar cheese

19 oz

Okay out of 100 High confidence
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 45

Great Value Penguin crackers baked cheddar cheese scores 45 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  3. Sodium sulfite: 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. Regulatory

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

Better crackers

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

The Receipt

Penguin crackers baked cheddar cheese

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Sodium sulfite
    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]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [11]
  • 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. [12]
subtotal−35.5

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [11]
subtotal−8

Nutrition per 100 g

  • Saturated fat 5 g / 100 g
    Strong High in saturated fat. [13]
  • Salt 2.1 g / 100 g
    Strong Very high in salt. [14]
  • Energy 467 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 10 g / 100 g
    Info A good source of protein. [2]
subtotal−12
TOTAL 45Okay

100 − 55.5 = 44.5 → 45

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

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

GTIN 00194346067022 · 2025-12-22

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy467 kcal
Fat16.7 g
Saturated fat5 g
Trans fat0 g
Carbohydrates66.7 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein10 g
Salt2.1 g

Serving: 55 crackers (30g)

Ingredients

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

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CHEDDAR CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURES, ENZYMES, ANNATTO EXTRACT), VEGETABLE OIL (HIGH OLEIC CANOLA, HIGH OLEIC SUNFLOWER AND/OR SOYBEAN OIL, ROSEMARY EXTRACT, ASCORBIC ACID), SALT, SUGAR, SPICES, YEAST EXTRACT, LEAVENING (YEAST, CALCIUM PHOSPHATE, BAKING SODA), ONION POWDER, AUTOLYZED YEAST EXTRACT, SODIUM SULFITE, ANNATTO EXTRACT.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Sulphites

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

Always check the package: recipes change.

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  12. 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

  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