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Chobani flip Coconut Caramel Cookie
Photo: Open Food Facts contributors (CC BY-SA)

Milks

Chobani flip Coconut Caramel Cookie

Poor out of 100 High confidence
  • Contains added sugars
  • Contains seed oils
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Why it scores 24

Chobani flip Coconut Caramel Cookie scores 24 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, estimated): No NOVA group on file; estimated from 3 kinds of ultra-processing markers. 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

Coconut Caramel Cookie

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, estimated)
    Strong No NOVA group on file; estimated from 3 kinds of ultra-processing markers. [4]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring and thickener, stabilizer or gelling agent. [4]
subtotal−21

Nutrition per 100 g

  • Added sugars 10.9 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 3 g / 100 g
    Strong Contains some saturated fat. Counted at half for this whole-food category. [5]
  • Energy 170 kcal / 100 g
    Info Energy-dense for its weight. Counted at half for this whole-food category. [2]
  • Protein 9 g / 100 g
    Info A good source of protein. [2]
subtotal−5
TOTAL 24Poor

100 − 76 = 24

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

GTIN 00818290019479 · 2026-06-03

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy170 kcal
Fat5 g
Saturated fat3 g
Carbohydrates22 g
Sugars18 g
Added sugars10.9 g
Fiber0.6 g
Protein9 g
Salt0.2 g

Serving: 1 portion (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, Coconut, Brown Sugar, Sweetened Condensed Milk ( Milk, Sugar), Soybean Oil, Chocolate, Cocoa Butter, Wheat Syrup, Tapioca Flour, Milk, Unsalted Butter, Salt, Caramelized Syrup, Guar Gum, Fruit Pectin, Natural Flavors, Honey, Baking Soda, Cinnamon, White Vinegar, Soy Lecithin, Lemon Juice Concentrate.

Allergens and diets

Contains: Milk, Tree nuts, Wheat

  • Not vegan
  • Not gluten-free

Always check the package: recipes change.

Healthiest milks in the US

More from Chobani flip

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. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    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