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Chobani Key Lime Crumble
Photo: Open Food Facts contributors (CC BY-SA)

Greek-style yogurts

Chobani Key Lime Crumble

4.5 oz/128 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
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Why it scores 22

Chobani Key Lime Crumble scores 22 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Brown sugar: An added sugar. Strong
  3. 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 yogurt

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Key Lime Crumble

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Brown sugar
    Strong An added sugar. [1][2][3]
  • Honey
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [4]
subtotal−22.5

Nutrition per 100 g

  • Added sugars 9.4 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 1.6 g / 100 g
    Strong Contains some saturated fat. Counted at half for this whole-food category. [5]
subtotal−5.5
TOTAL 22Poor

100 − 78 = 22

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

GTIN 00818290012272 · 2026-09-28

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy133 kcal
Fat3.9 g
Saturated fat1.6 g
Trans fat0 g
Carbohydrates17.2 g
Sugars12.5 g
Added sugars9.4 g
Fiber0.8 g
Protein6.3 g
Salt0.3 g

Serving: 1 container (128 g)

Ingredients

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

CULTURED LOWFAT MILK, CANE SUGAR, WATER, WHEAT FLOUR, KEY LIME PUREE, SOYBEAN OIL, COCOA BUTTER, BROWN SUGAR, MILK, KEY LIME JUICE CONCENTRATE, FRUIT PECTIN, SKIM MILK, NATURAL FLAVORS, SOY LECITHIN, GUAR GUM, HONEY, BAKING SODA, CINNAMON, SALT, WHITE VINEGAR, TAPIOCA FLOUR, FRUIT JUICE CONCENTRATE AND TURMERIC (FOR COLOR). LEMON JUICE CONCENTRATE, VANILLA EXTRACT.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest Greek-style yogurts in the US

More from Chobani

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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

  8. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  10. 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