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Back To Nature Multigrain Flax Seeded Flatbread Crackers

5.5 oz/156 g

Okay out of 100 Medium confidence
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 41

Back To Nature Multigrain Flax Seeded Flatbread Crackers scores 41 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. Malt syrup: An added sugar. Strong

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

Better crackers

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

The Receipt

Multigrain Flax Seeded Flatbread Crackers

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Malt syrup
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [4]
subtotal−8

Nutrition per 100 g

  • Salt 0.9 g / 100 g
    Strong High in salt. [5]
  • Energy 462 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 7.7 g / 100 g
    Strong A good source of fiber. [2]
subtotal−1
TOTAL 41Okay

100 − 59 = 41

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

Can’t score above 79. High in fat (above the front-of-pack "high" level). [6]

GTIN 00819898010240 · 2024-06-19

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy462 kcal
Fat19.2 g
Saturated fat0 g
Trans fat0 g
Carbohydrates69.2 g
Sugars3.9 g
Added sugars3.8 g
Fiber7.7 g
Protein7.7 g
Salt0.9 g

Serving: 3 PIECES (26 g)

Ingredients

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

UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SAFFLOWER OIL, WHOLE WHEAT FLOUR, UNBLEACHED WHEAT FLOUR, GOLDEN FLAXSEED, CORN STARCH, WHOLE GRAIN MILLET, POTATO STARCH, BROWN RICE SYRUP, BROWN FLAXSEED, WHOLE GRAIN TRITICALE, WHOLE GRAIN BARLEY FLAKES, WHOLE GRAIN RYE, LEAVENING (AMMONIUM BICARBONATE, MONOCALCIUM PHOSPHATE, BAKING SODA), OATS, CANE SUGAR, MALTED BARLEY EXTRACT, SEA SALT, GARLIC POWDER, PARSLEY, ONION POWDER, CITRIC ACID, MIXED TOCOPHEROLS (TO PRESERVE FRESHNESS).

Allergens and diets

Contains: Wheat, Gluten

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest cookies and cakes in the US

More from Back To Nature

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. 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

  6. 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

  7. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  9. 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