Rice crackers
Crunchmaster Avocado Toast Ultimate Everything Baked Rice Crackers
3.54 oz
Score
- Ultra-processed
- Seed-oil free
- Contains whole grains
Why it scores 66
Crunchmaster Avocado Toast Ultimate Everything Baked Rice Crackers scores 66 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 4.5 points 4 kinds of ultra-processing markers: Industrial additive classes found: flavor enhancer, flavoring, industrial sugar or starch hydrolysate and modified starch. Emerging
- minus 3 points Salt 0.9 g / 100 g: High in salt. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better rice crackers
-
Multi grain flax seed brown rice crackers Greenwise · 3.5 oz/99 g Not ultra-processed · No maltodextrin Score 98 out of 100 , 32 points higher -
Realfoods rice thins wholegrain Real Foods · 5.3 oz/150 g Not ultra-processed · No maltodextrin Score 94 out of 100 , 28 points higher -
Rice Snacks Good Thins Not ultra-processed · No maltodextrin Score 91 out of 100 , 25 points higher -
Gluten Free Multigrain Rice Crackers Good & Gather · 3.5 oz Not ultra-processed · No maltodextrin Score 90 out of 100 , 24 points higher -
Gluten-free Multigrain Flaxseed Rice Crackers Greenwise · 3.5 oz Not ultra-processed · No maltodextrin Score 90 out of 100 , 24 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Avocado Toast Ultimate Everything Baked Rice Crackers
Ingredients
- Maltodextrin minus 2.5 points
- Natural flavors minus 2.5 points
- Yeast extract minus 2.5 points
- Modified starch minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 4 kinds of ultra-processing markers minus 4.5 points
Nutrition per 100 g
- Salt 0.9 g / 100 g minus 3 points
- Energy 433 kcal / 100 g minus 2 points
- Fiber 3.3 g / 100 g plus 2 points
100 − 34.5 = 65.5 → 66
Nutrition per 100 g
| Energy | 433 kcal |
|---|---|
| Fat | 10 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 76.7 g |
| Sugars | 3.3 g |
| Added sugars | 0 g |
| Fiber | 3.3 g |
| Protein | 6.7 g |
| Salt | 0.9 g |
Serving: 1 portion (30 g)
Ingredients
- RICE FLOUR
- POTATO STARCH
- AVOCADO OIL
- EVERYTHING TYPE SEASONING (TAPIOCA MALTODEXTRIN, ONION POWDER, GARLIC POWDER, SEA SALT, NATURAL FLAVOR, YEAST EXTRACT, ROASTED SESAME SEED OIL)
- AVOCADO POWDER (AVOCADO, MALTODEXTRIN, MODIFIED POTATO STARCH, CITRIC ACID, ASCORBIC ACID (TO PRESERVE FRESHNESS), TOCOPHEROLS [TO PRESERVE FRESHNESS])
- SPINACH POWDER (COLOR)
- DRIED ONION
- POPPY SEEDS
- ROLLED OATS
- SESAME SEEDS
- GARLIC POWDER
- FLAX SEEDS
- NATURAL FLAVOR
- MILLET
Label text, as published
RICE FLOUR, POTATO STARCH, AVOCADO OIL*, EVERYTHING TYPE SEASONING (TAPIOCA MALTODEXTRIN, ONION POWDER, GARLIC POWDER, SEA SALT, NATURAL FLAVOR, YEAST EXTRACT, ROASTED SESAME SEED OIL), AVOCADO POWDER (AVOCADO, MALTODEXTRIN, MODIFIED POTATO STARCH, CITRIC ACID, ASCORBIC ACID (TO PRESERVE FRESHNESS), TOCOPHEROLS [TO PRESERVE FRESHNESS]), SPINACH POWDER (COLOR), DRIED ONION, POPPY SEEDS, ROLLED OATS, SESAME SEEDS, GARLIC POWDER, FLAX SEEDS, NATURAL FLAVOR, MILLET.
Allergens and diets
Contains: Gluten, Sesame
- Vegan
- Vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Sources
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21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
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“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
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
“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