Chocolate cereal bars
Made Good Granola Bars Chocolate Chip
10.2 oz (289 g)
Score
- Ultra-processed
- High in sugar
- Contains added sugars
- Contains seed oils
- Certified organic
- Contains whole grains
Why it scores 13
Made Good Granola Bars Chocolate Chip scores 13 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Agave syrup: An added sugar. Strong
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points 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
-
Granola Bar, Almond Butter Chocolate Chip Munk Pack · 4.51 oz/128 g Less sugar · No added sugars Score 60 out of 100 , 47 points higher -
Soft Baked Almond Flour Bars Peanut Butter Chocolate Chip Simple Mills · 5.99 oz/170 g Not ultra-processed · No added sugars Score 71 out of 100 , 58 points higher -
Granola Bar, Coconut Chocolate Chip Munk Pack · 128 g (4 × 32 g) Less sugar · No added sugars Score 58 out of 100 , 45 points higher -
Dark Chocolate Chip Superfood Bar Paleovalley Less sugar · No added sugars Score 63 out of 100 , 50 points higher -
Chocolate Chip Cookie Dough Bars Larabar · 19.2 oz Not ultra-processed · No seed oils Score 52 out of 100 , 39 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Granola Bars Chocolate Chip
Ingredients
- Agave syrup minus 20 points
- Sugar minus 20 points
- Invert sugar minus 10 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 3 kinds of ultra-processing markers minus 3 points
Nutrition per 100 g
- Sugars 25 g / 100 g minus 11 points
- Saturated fat 4.2 g / 100 g minus 5 points
- Energy 417 kcal / 100 g minus 2 points
- Fiber 4.2 g / 100 g plus 2 points
100 − 87 = 13
Can’t score above 79. Contains agave syrup, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in sugars (above the front-of-pack "high" level). [6]
Nutrition per 100 g
| Energy | 417 kcal |
|---|---|
| Fat | 14.6 g |
| Saturated fat | 4.2 g |
| Trans fat | 0 g |
| Carbohydrates | 70.8 g |
| Sugars | 25 g |
| Added sugars | 25 g |
| Fiber | 4.2 g |
| Protein | 8.3 g |
| Salt | 0.1 g |
Serving: 1 bar (24 g)
Ingredients
- PURE GLUTEN FREE OATS
- AGAVE SYRUP (high concern)
- CHOCOLATE CHIPS (CANE SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER) (moderate concern)
- SUNFLOWER OIL
- INVERT CANE SÝRUP (high concern)
- BROWN RICE CRISPS
- VEGETABLE EXTRACTS (SPINACH, BROCCOLI, CARROTS, TOMATOES, BEETS, SHIITAKE MUSHROOMS)
- NATURAL FLAVOR
- AGAR
- SALT
Label text, as published
PURE GLUTEN FREE OATS*, AGAVE SYRUP*, CHOCOLATE CHIPS* (CANE SUGAR*, UNSWEETENED CHOCOLATE*, COCOA BUTTER*) BROWN RICE SYRUP*, SUNFLOWER OIL*, INVERT CANE SÝRUP*, BROWN RICE CRISPS*, VEGETABLE EXTRACTS (SPINACH, BROCCOLI, CARROTS, TOMATOES, BEETS, SHIITAKE MUSHROOMS), NATURAL FLAVOR*, AGAR*, SALT. *ORGANIC.
Allergens and diets
Contains: Gluten
- Vegan
- Vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Packaging
Composite material, Paperboard
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
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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
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“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
-
“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