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Clio Salted Caramel Mini Greek Yogurt Bars
Photo: Open Food Facts contributors (CC BY-SA)

Yogurts

Clio Salted Caramel Mini Greek Yogurt Bars

6.21 oz

Bad out of 100 High confidence
  • Ultra-processed
  • High in sugar
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
  • No synthetic dyes
  • Contains whole grains
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Why it scores 5

Clio Salted Caramel Mini Greek Yogurt Bars scores 5 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Caramel: 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 ice cream bars and frozen treats

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

The Receipt

Salted Caramel Mini Greek Yogurt Bars

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Caramel
    Strong An added sugar. [1][2][3]
  • Corn syrup
    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]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, color (added), emulsifier, flavoring, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [4]
subtotal−26

Nutrition per 100 g

  • Added sugars 27.3 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 11.4 g / 100 g
    Strong High in saturated fat. Counted at half for this whole-food category. [5]
  • Energy 318 kcal / 100 g
    Info Energy-dense for its weight. Counted at half for this whole-food category. [2]
subtotal−19
TOTAL 5Bad

100 − 95 = 5

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

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

GTIN 00854021008329 · 2026-07-24

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy318 kcal
Fat15.9 g
Saturated fat11.4 g
Trans fat0 g
Carbohydrates31.8 g
Sugars27.3 g
Added sugars27.3 g
Fiber0 g
Protein13.6 g
Salt0.2 g

Serving: 22g

Ingredients

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

YOGURT (PASTEURIZED WHOLE MILK, ACTIVE CULTURES), CANE SUGAR, PALM KERNEL OIL, COCOA, WHEY PROTEIN CONCENTRATE, SEA SALT, CARAMEL CREAM (CANE SUGAR, TAPIOCA SYRUP, WATER, MILK, CREAM, BUTTER (CREAM, SALT), DEXTROSE, INULIN, SALT, PURE VANILLA EXTRACT, BAKING SODA, SUCROSE ESTERS), NATURAL FLAVORS, OAT FIBER, VEGETABLE JUICE (FOR COLOR), CULTURED NONFAT DRY MILK, XANTHAN GUM, SUNFLOWER AND/OR SOY LECITHIN, ASCORBIC ACID (VITAMIN C), SALT.

Allergens and diets

Contains: Milk, Soy, Gluten

  • Not vegan
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest yogurts in the US

More from Clio

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. 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. 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

  8. 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

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

    Circulation · Jul 18, 2017 · 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. 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