Glutino GLUTEN FREE WAFERS chocolat au lait
Photo: Open Food Facts contributors (CC BY-SA)

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Glutino GLUTEN FREE WAFERS chocolat au lait

130 g

Score

Poor 29 out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil

Why it scores 29

Glutino GLUTEN FREE WAFERS chocolat au lait scores 29 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. minus 14 points Sugars 36.7 g / 100 g: Very high in sugar. Strong

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

The Receipt

GLUTEN FREE WAFERS chocolat au lait

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Palm oil minus 2.5 points
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [4][5][6]
  • Soybean oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • Soy lecithin minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [11]
subtotal−26.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [11]
subtotal−18

Nutrition per 100 g

  • Sugars 36.7 g / 100 g minus 14 points
    Strong Very high in sugar. [1]
  • Saturated fat 15 g / 100 g minus 9 points
    Strong Very high in saturated fat. [4]
  • Salt 0.3 g / 100 g minus 1 points
    Strong Contains some salt. [12]
  • Energy 533 kcal / 100 g minus 3 points
    Info Energy-dense for its weight. [2]
subtotal−27

TOTAL 29Poor

100 − 71.5 = 28.5 → 29

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

Can’t score above 79. High in fat, saturated fat and sugars (above the front-of-pack "high" level). [13]


GTIN 00678523010402 · 2026-01-02

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy533 kcal
Fat30 g
Saturated fat15 g
Trans fat0 g
Carbohydrates66.7 g
Sugars36.7 g
Added sugars0 g
Fiber0 g
Protein3.3 g
Salt0.3 g

Serving: 4 WAFERS (30 g)

Ingredients

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

WAFER: POTATO STARCH, CANE SUGAR, PALM OIL, COCOA, SOY OIL, SOY LECITHIN, SALT, AMMONIUM BICARBONATE, SODIUM BICARBONATE, VANILLA EXTRACT. COATING: CANE SUGAR, MILK, COCOA BUTTER, CHOCOLATE LIQUOR, SOY LECITHIN, SALT.

Allergens and diets

Contains: Milk, Soy

  • Not vegan
  • Vegetarian
  • Gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

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. 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

  5. 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

  6. 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

  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 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  10. 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

  11. 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

  12. 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