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Atkins Caramel Almond Clusters
Photo: Open Food Facts contributors (CC BY-SA)

Chocolate candies

Atkins Caramel Almond Clusters

0.92 oz

Okay out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains non-nutritive sweeteners
  • Contains sugar alcohols
  • Contains emulsifiers studied for gut effects
  • Contains palm oil
  • Seed-oil free
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Why it scores 40

Atkins Caramel Almond Clusters scores 40 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Saturated fat 17.3 g / 100 g: Very high in saturated fat. Strong
  3. 8 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, emulsifier, flavoring, humectant, industrial protein, non-nutritive sweetener, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. Emerging

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

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The Receipt

Caramel Almond Clusters

START100

Ingredients

  • Erythritol
    Strong A 2023 study linked higher blood erythritol to cardiovascular events and found it increased clotting activity; long-term safety studies are warranted. [1][2]
  • Carrageenan
    Strong In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. [3][4][5][6]
  • Soluble corn fiber (resistant dextrin)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Allulose
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [7]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [8][9][10]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [7]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [7]
  • 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][7]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Stevia (steviol glycosides)
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [12][13]
subtotal−24.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [7]
  • 8 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, emulsifier, flavoring, humectant, industrial protein, non-nutritive sweetener, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. [7]
subtotal−26

Nutrition per 100 g

  • Saturated fat 17.3 g / 100 g
    Strong Very high in saturated fat. [8]
  • Salt 0.7 g / 100 g
    Strong High in salt. [14]
  • Energy 385 kcal / 100 g
    Info Energy-dense for its weight. [13]
  • Fiber 23.1 g / 100 g
    Strong A good source of fiber. [13]
subtotal−10
TOTAL 40Okay

100 − 60.5 = 39.5 → 40

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

GTIN 00637480000666 · 2026-07-07

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy385 kcal
Fat30.8 g
Saturated fat17.3 g
Trans fat0 g
Carbohydrates50 g
Sugars3.9 g
Added sugars0 g
Fiber23.1 g
Protein7.7 g
Salt0.7 g

Serving: 1 cluster (26 g)

Ingredients

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

SOLUBLE CORN FIBER, ALMONDS, COCOA BUTTER, ALLULOSE, PALM KERNEL AND PALM OIL, WATER, UNSWEETENED CHOCOLATE, ERYTHRITOL, WHEY PROTEIN ISOLATE, GLYCERIN, CONTAINS LESS THAN 2% OF MILK PROTEIN ISOLATE, NATURAL FLAVORS, SOY LECITHIN, SALT, CALCIUM CARBONATE, CARRAGEENAN, BUTTERFAT, STEVIA SWEETENER

Allergens and diets

Contains: Milk, Peanuts, Tree nuts, Soy

  • Not vegan
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest chocolate candies in the US

More from Atkins

Sources

  1. The artificial sweetener erythritol and cardiovascular event risk

    Nature Medicine · March 2023 · Peer-reviewed

    “Our findings reveal that erythritol is both associated with incident MACE risk and fosters enhanced thrombosis. Studies assessing the long-term safety of erythritol are warranted.”

    doi.org

  2. Re-evaluation of erythritol (E 968) as a food additive (plain language summary)

    European Food Safety Authority · Dec 20, 2023 · Agency assessment

    “In all groups of people, both acute and chronic exposure to erythritol is above the newly set ADI.”

    efsa.europa.eu

  3. Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study

    The Lancet Diabetes & Endocrinology · May 2024 · Peer-reviewed

    “We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”

    doi.org

  4. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  5. Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

    European Food Safety Authority · Apr 26, 2018 · Agency assessment

    “However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”

    doi.org

  6. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  8. 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

  9. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  10. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  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. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  13. 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

  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

  16. 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

  17. 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

  18. Regulation (EU) No 1169/2011, Annex III point 2.4 (foods with more than 10 % added polyols)

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

    “‘excessive consumption may produce laxative effects’.”

    eur-lex.europa.eu

  19. 21 CFR 184.1835 Sorbitol

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ““Excess consumption may have a laxative effect.””

    ecfr.gov

  20. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  21. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org