GoodSwap Get notified
Cocoa Pebbles Sweetened Naturally & Artificially Flavored Rice Cereal with Real Cocoa
Photo: Open Food Facts contributors (CC BY-SA)

Puffed cereals

Cocoa Pebbles Sweetened Naturally & Artificially Flavored Rice Cereal with Real Cocoa

311 g

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • Contains added sugars
  • Contains seed oils
  • Contains artificial flavors
  • No synthetic dyes
Get GoodSwap

Why it scores 10

Cocoa Pebbles Sweetened Naturally & Artificially Flavored Rice Cereal with Real Cocoa scores 10 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. 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
  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 breakfast cereals

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

The Receipt

Sweetened Naturally & Artificially Flavored Rice Cereal with Real Cocoa

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • 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. [4][5][6][7]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Natural and artificial flavors
    Strong The label does not disclose which flavoring substances are used. [12][2]
  • BHT (butylated hydroxytoluene)
    Info The FDA requested data for a post-market assessment in 2026 (Docket FDA-2026-N-2526). [13][5][14]
subtotal−47

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [15]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added) and flavoring. [15]
subtotal−19.5

Nutrition per 100 g

  • Sugars 34.5 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 3.5 g / 100 g
    Strong High in saturated fat. [16]
  • Salt 1.5 g / 100 g
    Strong High in salt. [17]
  • Energy 414 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−24
TOTAL 10Bad

100 − 90.5 = 9.5 → 10

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

Can’t score above 79. High in sugars (above the front-of-pack "high" level). [18]

GTIN 00884912129512 · 2026-09-08

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy414 kcal
Fat3.5 g
Saturated fat3.5 g
Trans fat0 g
Carbohydrates86.2 g
Sugars34.5 g
Fiber0 g
Protein3.5 g
Salt1.5 g

Serving: 1 Serving (36 g)

Ingredients

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

rice, sugar, canola and/or soybean oil, cocoa (processed with alkali), salt, contains 1% or less of: caramel color, natural and artificial flavor, bht added to preserve freshness, vitamins and minerals: niacinamide (vitamin b3), reduced iron, zinc oxide, vitamin a palmitate, pyridoxine hydrochloride (vitamin b6), thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid, vitamin d3, vitamin b12,

Allergens and diets

Contains: Soy

  • Palm-oil-free

Always check the package: recipes change.

Healthiest puffed cereals in the US

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. 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

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

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

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  7. 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

  8. 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

  9. 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

  10. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  12. 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

  13. List of Select Chemicals in the Food Supply Under FDA Review

    U.S. Food and Drug Administration · Jul 29, 2026 · Regulator

    “The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”

    fda.gov

  14. Scientific Opinion on the re-evaluation of butylated hydroxytoluene BHT (E 321) as a food additive

    European Food Safety Authority · Mar 7, 2012 · Agency assessment

    “Based on the NOAEL of 25 mg/kg bw/day and an uncertainty factor of 100, the Panel derived an ADI of 0.25 mg/kg bw/day.”

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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