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From The Ground Up Cauliflower Cheddar Puffed Veggie Stalks
Photo: Open Food Facts contributors (CC BY-SA)

Snacks

From The Ground Up Cauliflower Cheddar Puffed Veggie Stalks

4 oz

Good out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains seed oils
  • No synthetic dyes
  • Contains whole grains
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Why it scores 61

From The Ground Up Cauliflower Cheddar Puffed Veggie Stalks scores 61 out of 100 (Good) 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. Salt 2.1 g / 100 g: Very high in salt. Strong
  3. 3 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavoring and industrial sugar or starch hydrolysate. Emerging

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

The Receipt

Cauliflower Cheddar Puffed Veggie Stalks

START100

Ingredients

  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • 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. [5][6]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
subtotal−7.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring and industrial sugar or starch hydrolysate. [6]
subtotal−21

Nutrition per 100 g

  • Saturated fat 3.6 g / 100 g
    Strong High in saturated fat. [7]
  • Salt 2.1 g / 100 g
    Strong Very high in salt. [8]
  • Energy 500 kcal / 100 g
    Info Energy-dense for its weight. [9]
  • Fiber 3.6 g / 100 g
    Strong A good source of fiber. [9]
subtotal−11
TOTAL 61Good

100 − 39.5 = 60.5 → 61

Can’t score above 79. High in fat and salt (above the front-of-pack "high" level). [10]

GTIN 00810571030609 · 2025-09-17

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy500 kcal
Fat25 g
Saturated fat3.6 g
Trans fat0 g
Carbohydrates64.3 g
Sugars3.6 g
Added sugars0 g
Fiber3.6 g
Protein7.1 g
Salt2.1 g

Serving: 24 STALKS | ABOUT (28 g)

Ingredients

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

CASSAVA, SUNFLOWER OIL, CAULIFLOWER, PARBOILED RICE, RICE FLOUR, SORGHUM, WHOLE GRAIN BROWN RICE, SALT, NATURAL FLAVORS, MALTODEXTRIN, VEGETABLE BLEND (SPINACH, BROCCOLI, CARROT, TOMATO, BEET, SHIITAKE MUSHROOM), PAPRIKA EXTRACT, LACTIC ACID

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

More from From The Ground Up

Sources

  1. 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

  2. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  3. 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

  4. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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