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12 x 40 g

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Barcode: 0687910004603 (EAN / EAN-13) 687910004603 (UPC / UPC-A)

Quantity: 12 x 40 g

Categories: Dietary supplements, Bodybuilding supplements, Protein bars

Labels, certifications, awards: Low or no sugar, No gluten, No sugar

Origin of ingredients: Canada

Countries where sold: Canada

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Health

Ingredients

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    44 ingredients

    Protein Nougat Layer (resistant dextrin [soluble corn fibre], hydrolyzed collagen [bovine], glycerine, milk protein, erythritol, whey protein concentrate, whey protein isolate, natural flavours, cocoa butter, sea salt, sunflower lecithin), Dark Chocolatey Coating Layers (vegetable oils [palm kernel oil and palm oil], erythritol, whey protein concentrate, inulin, alkalized cocoa powder, natural flavour, soy lecithin, stevia extract), Protein caramel layer (resistant dextrin [soluble corn fibre], salted butter (cream, salt), modified palm kernel oil, isomalt, whey protein isolate, erythritol, natural flavours, skim milk powder, soy lecithin, carrageenan, stevia extract), Soy protein crisps layer (isolated soy protein, rice starch), and Dry roasted and unsalted granulated peanuts layer (peanuts). Contains: Milk, Peanuts, Soy. May contain: Eggs, Sesame, Tree nuts.
    Allergens: Milk, Peanuts, Soybeans
    Traces: Eggs, Nuts, Sesame seeds

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E1400 - Dextrin
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E422 - Glycerol
    • Additive: E953 - Isomalt
    • Additive: E968 - Erythritol
    • Ingredient: Flavouring
    • Ingredient: Milk proteins

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

  • E968 - Erythritol

    Erythritol: Erythritol --2R,3S--butane-1‚2,3‚4-tetrol- is a sugar alcohol -or polyol- that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by Scottish chemist John Stenhouse. It occurs naturally in some fruit and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. Erythritol is 60–70% as sweet as sucrose -table sugar- yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. Under U.S. Food and Drug Administration -FDA- labeling requirements, it has a caloric value of 0.2 kilocalories per gram -95% less than sugar and other carbohydrates-, though nutritional labeling varies from country to country. Some countries, such as Japan and the United States, label it as zero-calorie; the European Union labels it 0 kcal/g.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm kernel oil, Palm oil
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    Non-vegan

    Non-vegan ingredients: Hydrolyzed collagen, Milk proteins, Whey protein, Whey protein isolate, Whey protein, Salted butter, Cream, Whey protein isolate, Skimmed milk powder

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Hydrolyzed collagen

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    en: Protein Nougat Layer (resistant dextrin (soluble corn fibre), hydrolyzed collagen (bovine), glycerine, milk protein, erythritol, whey protein, whey protein isolate, natural flavours, cocoa butter, sea salt, sunflower lecithin), Dark Chocolatey Coating Layers (vegetable oils (palm kernel oil, palm oil), erythritol, whey protein, inulin, alkalized cocoa powder, natural flavour, soy lecithin, stevia extract), Protein caramel layer (resistant dextrin (soluble corn fibre), salted butter (cream, salt), modified palm kernel oil, isomalt, whey protein isolate, erythritol, natural flavours, skim milk powder, soy lecithin, carrageenan, stevia extract), Soy protein crisps layer (isolated soy protein, rice starch), and Dry roasted and unsalted granulated peanuts layer
    1. Protein Nougat Layer -> en:protein-nougat-layer - percent_min: 20 - percent_max: 100
      1. resistant dextrin -> en:resistant-dextrin - percent_min: 1.81818181818182 - percent_max: 100
        1. soluble corn fibre -> en:soluble-corn-fiber - vegan: yes - vegetarian: yes - percent_min: 1.81818181818182 - percent_max: 100
      2. hydrolyzed collagen -> en:hydrolyzed-collagen - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 50
        1. bovine -> en:bovine - percent_min: 0 - percent_max: 50
      3. glycerine -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
      4. milk protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      5. erythritol -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      7. whey protein isolate -> en:whey-protein-isolate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      8. natural flavours -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      9. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 5
      10. sea salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 5
      11. sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    2. Dark Chocolatey Coating Layers -> en:dark-chocolatey-coating-layers - percent_min: 0 - percent_max: 50
      1. vegetable oils -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
        1. palm kernel oil -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 50
        2. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 25
      2. erythritol -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. inulin -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. alkalized cocoa powder -> en:cocoa-powder-processed-with-alkali - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 10
      6. natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      7. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 7.14285714285714
      8. stevia extract -> en:stevia-extract - percent_min: 0 - percent_max: 6.25
    3. Protein caramel layer -> en:protein-caramel-layer - percent_min: 0 - percent_max: 33.3333333333333
      1. resistant dextrin -> en:resistant-dextrin - percent_min: 0 - percent_max: 33.3333333333333
        1. soluble corn fibre -> en:soluble-corn-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. salted butter -> en:salted-butter - vegan: no - vegetarian: yes - ciqual_food_code: 16403 - percent_min: 0 - percent_max: 16.6666666666667
        1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.33333333333333
      3. modified palm kernel oil -> en:modified-palm-kernel-oil - percent_min: 0 - percent_max: 11.1111111111111
      4. isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. whey protein isolate -> en:whey-protein-isolate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. erythritol -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      7. natural flavours -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
      8. skim milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 4.16666666666667
      9. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.7037037037037
      10. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      11. stevia extract -> en:stevia-extract - percent_min: 0 - percent_max: 3.03030303030303
    4. Soy protein crisps layer -> en:soy-protein-crisps-layer - percent_min: 0 - percent_max: 25
      1. isolated soy protein -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 25
      2. rice starch -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 12.5
    5. and Dry roasted and unsalted granulated peanuts layer -> en:and-dry-roasted-and-unsalted-granulated-peanuts-layer - percent_min: 0 - percent_max: 20

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    per serving     		Compared to: Protein bars
    Energy 460 kj
    (110 kcal)
    Fat 5 g
    Saturated fat ?
    Carbohydrates 17 g
    Sugars ?
    Fiber ?
    Proteins 14 g
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by smoothie-app
Last edit of product page on by emilyself.
Product page also edited by naruyoko, roboto-app.

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