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Kind Blueberry Almond Breakfast Bars
Photo: Open Food Facts contributors (CC BY-SA)

Bars

Kind Blueberry Almond Breakfast Bars

1.76 oz/50 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 22

Kind Blueberry Almond Breakfast Bars scores 22 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. Sugar: 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

Blueberry Almond Breakfast Bars

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Honey
    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]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring and industrial sugar or starch hydrolysate. [4]
subtotal−19.5

Nutrition per 100 g

  • Sugars 20 g / 100 g
    Strong Very high in sugar. [1]
  • Energy 420 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 6 g / 100 g
    Strong A good source of fiber. [2]
subtotal−9
TOTAL 22Poor

100 − 78.5 = 21.5 → 22

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

GTIN 00602652200045 · 2026-06-18

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy420 kcal
Fat16 g
Saturated fat1 g
Trans fat0 g
Carbohydrates66 g
Sugars20 g
Added sugars14 g
Fiber6 g
Protein6 g
Salt0.1 g

Serving: 2 bars (50 g)

Ingredients

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

OATS, TAPIOCA SYRUP, BROWN RICE FLOUR, CANOLA OIL, CANE SUGAR, RAISIN PASTE, BLUEBERRIES, CRANBERRIES, ALMONDS, MILLET, BUCKWHEAT, HONEY, AMARANTH, QUINOA, NATURAL FLAVOR, SEA SALT, VITAMIN E (TOCOPHEROLS TO MAINTAIN FRESHNESS).

Allergens and diets

Contains: Tree nuts, Gluten

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

Always check the package: recipes change.

Healthiest bars in the US

More from Kind

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