GoodSwap Get notified
Rip Van Dark Chocolate Creme Filled Wafer Snack
Photo: Open Food Facts contributors (CC BY-SA)

Thin crunchy wafer cookie with chocolate

Rip Van Dark Chocolate Creme Filled Wafer Snack

528 g

Okay out of 100 High confidence
  • Ultra-processed
  • High in saturated fat
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains palm oil
  • Seed-oil free
Get GoodSwap

Why it scores 41

Rip Van Dark Chocolate Creme Filled Wafer Snack scores 41 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Saturated fat 22.7 g / 100 g: Very high in saturated fat. Strong

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

Better wafer cookies

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

The Receipt

Dark Chocolate Creme Filled Wafer Snack

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [4][5][6]
  • Lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Stevia (steviol glycosides)
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [8][2]
subtotal−26.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [7]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier and non-nutritive sweetener. [7]
subtotal−19.5

Nutrition per 100 g

  • Sugars 9.1 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 22.7 g / 100 g
    Strong Very high in saturated fat. [4]
  • Energy 545 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 22.7 g / 100 g
    Strong A good source of fiber. [2]
subtotal−13
TOTAL 41Okay

100 − 59 = 41

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

Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [9]

GTIN 00850020705832 · 2026-05-07

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy545 kcal
Fat40.9 g
Saturated fat22.7 g
Carbohydrates45.5 g
Sugars9.1 g
Added sugars4.5 g
Fiber22.7 g
Protein4.5 g
Salt0.2 g

Serving: 1 wafer (22 g)

Ingredients

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

Palm fruit oil, sugar beet fiber, cocoa processed with alkali, chocolate (sugar, chocolate), wheat flour, coconut oil, sugar cane fiber, canola lecithin, stevia leaf extract, baking soda, salt.

Allergens and diets

Contains: Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

More from Rip Van

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. 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

  5. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  6. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  8. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  9. 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

  10. 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

  11. 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