Catalina Crunch Cinnamon Toast Protein Cereal
Photo: Open Food Facts contributors (CC BY-SA)

Breakfast cereals

Catalina Crunch Cinnamon Toast Protein Cereal

225 g

Score

Good 63 out of 100 High confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains seed oils

Why it scores 63

Catalina Crunch Cinnamon Toast Protein Cereal scores 63 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 6 points 5 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, flavoring, industrial protein, non-nutritive sweetener and thickener, stabilizer or gelling agent. Emerging
  3. minus 5 points Salt 1.3 g / 100 g: High in salt. Strong

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

The Receipt

Cinnamon Toast Protein Cereal

START100

Ingredients

  • Pea protein minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Inulin (chicory root fiber) minus 2.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Guar gum minus 2.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Sunflower oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Natural flavors minus 1.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [6][1]
  • Stevia (steviol glycosides) minus 1.5 points
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [7][8]
  • Monk fruit extract minus 0.5 points
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [7][8]
subtotal−12.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 5 kinds of ultra-processing markers minus 6 points
    Emerging Industrial additive classes found: bulking agent, flavoring, industrial protein, non-nutritive sweetener and thickener, stabilizer or gelling agent. [1]
subtotal−24

Nutrition per 100 g

  • Saturated fat 1.4 g / 100 g minus 1 points
    Strong Contains some saturated fat. [9]
  • Salt 1.3 g / 100 g minus 5 points
    Strong High in salt. [10]
  • Energy 314 kcal / 100 g minus 1 points
    Info Energy-dense for its weight. [8]
  • Fiber 16.7 g / 100 g plus 4 points
    Strong A good source of fiber. [8]
  • Protein 30.6 g / 100 g plus 2 points
    Info A good source of protein. [8]
subtotal−1

TOTAL 63Good

100 − 37.5 = 62.5 → 63


GTIN 00860479001522 · 2026-10-09

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy314 kcal
Fat16.7 g
Saturated fat1.4 g
Trans fat0 g
Carbohydrates41.7 g
Sugars0 g
Added sugars0 g
Fiber16.7 g
Protein30.6 g
Salt1.3 g

Serving: 0.5 cup (36 g)

Ingredients

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

catalina flour (pea protein, potato fiber, non-gmo corn fiber, chicory root fiber, guar gum), tapioca flour, organic high oleic sunflower oil, baking powder, natural flavors, sea salt, calcium carbonate, stevia extract, monk fruit

Allergens and diets

Contains: Wheat

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

  5. 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

  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. 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

  8. 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

  9. 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