Bars
Clif Zbar Iced Oatmeal Cookie
1.27 oz (36 g)
Score
- Ultra-processed
- High in sugar
- Contains added sugars
- Contains seed oils
- Certified organic
- Contains whole grains
Why it scores 9
Clif Zbar Iced Oatmeal Cookie scores 9 out of 100 (Bad) 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 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 cookies
-
Chocolate Chunk Cookie Ratio · 5.34 oz Less sugar · No added sugars Score 61 out of 100 , 52 points higher -
Completeats cherry almond cookie Love + Chew · 2.0 oz Not ultra-processed · No added sugars Score 78 out of 100 , 69 points higher -
Cashew cookie nutrition bars Good & Gather · 8 oz Not ultra-processed · No added sugars Score 79 out of 100 , 70 points higher -
Chocolate Chip Cookie Dough ONE · 140602007 Less sugar · No added sugars Score 56 out of 100 , 47 points higher -
Date & Nut Mini Chocolate Chip Cookie Doigh Good & Gather · 7.8 oz/221 g Not ultra-processed · No seed oils Score 51 out of 100 , 42 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Iced Oatmeal Cookie
Ingredients
- Corn 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 27.8 g / 100 g minus 14 points
- Saturated fat 2.8 g / 100 g minus 3 points
- Salt 0.7 g / 100 g minus 3 points
- Energy 429 kcal / 100 g minus 2 points
- Fiber 5.6 g / 100 g plus 2 points
100 − 91 = 9
Can’t score above 79. Contains corn syrup, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in sugars (above the front-of-pack "high" level). [7]
Nutrition per 100 g
| Energy | 429 kcal |
|---|---|
| Fat | 13.9 g |
| Saturated fat | 2.8 g |
| Trans fat | 0 g |
| Carbohydrates | 69.4 g |
| Sugars | 27.8 g |
| Added sugars | 22.2 g |
| Fiber | 5.6 g |
| Protein | 5.6 g |
| Salt | 0.7 g |
Serving: 1 bar (36 g)
Ingredients
- Oat Blend (Rolled Oats, Oat Flour, Oat Fiber) (not recognized)
- Tapioca Syrup (high concern)
- Fig Paste (not recognized)
- Sunflower
- Soybean Oil
- Cane Sugar (high concern)
- Cane Syrup (high concern)
- Cocoa Butter
- Natural Flavors
- Soy Flour
- Baking Soda
- Salt Cinnamon
- Soy Lecithin
- Vanilla Extract
- Mixed Tocopherols (Antioxidant)
Label text, as published
Oat Blend (Rolled Oats, Oat Flour, Oat Fiber), Tapioca Syrup, Fig Paste, Sunflower And/Or Soybean Oil, Cane Sugar, Cane Syrup, Cocoa Butter, Natural Flavors, Soy Flour, Baking Soda, Salt Cinnamon, Soy Lecithin, Vanilla Extract, Mixed Tocopherols (Antioxidant)
Allergens and diets
Contains: Soy, Gluten
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
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
-
“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