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Catalina Crunch Protein Snack Mix Spicy Kick
Photo: Open Food Facts contributors (CC BY-SA)

Snacks

Catalina Crunch Protein Snack Mix Spicy Kick

6 oz

Bad out of 100 High confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 18

Catalina Crunch Protein Snack Mix Spicy Kick scores 18 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Caramel color: The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. Regulatory
  2. 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 trail mix and snack mix

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

The Receipt

Protein Snack Mix Spicy Kick

START100

Ingredients

  • Caramel color
    Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [1][2][3][4]
  • Sugar
    Strong An added sugar. [5][6][7]
  • Pea protein
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Inulin (chicory root fiber)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • 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. [13][8]
subtotal−48

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, color (added), flavoring, industrial protein and thickener, stabilizer or gelling agent. [8]
subtotal−24

Nutrition per 100 g

  • Saturated fat 7.1 g / 100 g
    Strong Very high in saturated fat. [14]
  • Salt 2.3 g / 100 g
    Strong Very high in salt. [15]
  • Energy 457 kcal / 100 g
    Info Energy-dense for its weight. [6]
  • Fiber 14.3 g / 100 g
    Strong A good source of fiber. [6]
  • Protein 28.6 g / 100 g
    Info A good source of protein. [6]
subtotal−10
TOTAL 18Bad

100 − 82 = 18

Can’t score above 79. Contains caramel color, an ingredient of high concern. [1][2][3][4][5][6][7]

Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [16]

GTIN 00850017468153 · 2026-09-19

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy457 kcal
Fat25.7 g
Saturated fat7.1 g
Trans fat0 g
Carbohydrates28.6 g
Sugars2.9 g
Added sugars0.7 g
Fiber14.3 g
Protein28.6 g
Salt2.3 g

Serving: 1 serving (35 g)

Ingredients

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

Cashews, Pea Protein, Cheddar Cheese (Milk, Cultures, Annatto, Enzymes), Fiber Blend (Chicory Root, Maize, Potato, Guar), Tapioca, Sunflower Oil and/or Coconut Oil, Flour Blend (Chickpea, Maize), Baking Powder, Caramel Color, Xanthan Gum, Calcium Carbonate, Cane Sugar, Salt, Whey, Yeast, Citric Acid, Spices, Natural Flavor, Vinegar, Lactic Acid

Allergens and diets

Contains: Milk, Tree nuts, Wheat

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

Always check the package: recipes change.

More from Catalina Crunch

Sources

  1. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  2. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  3. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  4. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  5. 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

  6. 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

  7. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 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

  10. 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

  11. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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