Cereal bars with nuts
Kind Peanut Butter Breakfast Bar
10.58 oz (300 g)
Score
- Contains added sugars
- Contains seed oils
- Contains whole grains
Why it scores 30
Kind Peanut Butter Breakfast Bar scores 30 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Corn syrup: An added sugar. Strong
- minus 20 points Sugar: An added sugar. Strong
- minus 10 points Honey: An added sugar. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better granola and snack bars
-
Frooze Balls Peanut Butter & Jelly Frooze Balls · 70 g No added sugars · No seed oils Score 73 out of 100 , 43 points higher -
Peanut Butter Cookie Larabar · 1 Bar / 1.7 oz (48 g) No added sugars · No seed oils Score 74 out of 100 , 44 points higher -
Soft Baked Almond Flour Bars Peanut Butter Chocolate Chip Simple Mills · 5.99 oz/170 g No added sugars · No seed oils Score 71 out of 100 , 41 points higher -
Larabar Peanut Butter Cookie Larabar · 12 × 1.7 oz Bars No added sugars · No seed oils Score 74 out of 100 , 44 points higher -
Chocolate Peanut Butter Jonesbar · 1.7 oz/47 g No added sugars · No seed oils Score 79 out of 100 , 49 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Peanut Butter Breakfast Bar
Ingredients
- Corn syrup minus 20 points
- Sugar minus 20 points
- Honey minus 10 points
Processing
- Processed (NOVA 3) minus 8 points
Nutrition per 100 g
- Sugars 18 g / 100 g minus 8 points
- Saturated fat 3 g / 100 g minus 3 points
- Salt 0.7 g / 100 g minus 3 points
- Energy 440 kcal / 100 g minus 2 points
- Fiber 6 g / 100 g plus 4 points
100 − 70 = 30
Can’t score above 79. Contains corn syrup, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in fat (above the front-of-pack "high" level). [7]
Nutrition per 100 g
| Energy | 440 kcal |
|---|---|
| Fat | 20 g |
| Saturated fat | 3 g |
| Trans fat | 0 g |
| Carbohydrates | 58 g |
| Sugars | 18 g |
| Added sugars | 12 g |
| Fiber | 6 g |
| Protein | 10 g |
| Salt | 0.7 g |
Serving: 2 bars (50 g)
Ingredients
- Oats
- tapioca syrup (high concern)
- peanuts
- brown rice flour
- cane sugar (high concern)
- peanut butter (peanuts, sea salt)
- canola oil
- raisin paste
- peanut oil
- peanut flour
- millet
- sea salt
- buckwheat
- amaranth
- quinoa
- honey (high concern)
- Vitamin E (tocopherols to maintain freshness)
Label text, as published
Oats, tapioca syrup, peanuts, brown rice flour, cane sugar, peanut butter (peanuts, sea salt), canola oil, raisin paste, peanut oil, peanut flour, millet, sea salt, buckwheat, amaranth, quinoa, honey, Vitamin E (tocopherols to maintain freshness). Allergen Information: Contains peanuts. May contain tree nuts and soy
Allergens and diets
Contains: Peanuts, Gluten
May contain: Tree nuts, Soy
- Not vegan
- Vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Packaging
Recycled paper
Context only: no points in v1.
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“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
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org