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Barre Hyper Protéinée Chocolat Noix de coco - Myprotein - 80 g

Barre Hyper Protéinée Chocolat Noix de coco - Product

Barre Hyper Protéinée Chocolat Noix de coco - Myprotein - 80 g

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Barcode: 5055936873735 (EAN / EAN-13)

Quantity: 80 g

Packaging: Bag

Brands: Myprotein

Categories: Dietary supplements, Bodybuilding supplements, Protein bars

Countries where sold: France

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Health

Ingredients

38 ingredients

: Saveur Chocolat Noix de coco: Mélange de Protéines (18%) (Protéine de Lait, Concentrat de Protéine de Whey (Lait)), Humidifiant (Glycérol. Maltitol). Collagène Hydrolysé. Enrobage Saveur Chocolat au Lait (14%) (Edulcorants (Isomalt, Sucralose), Huile de Palme Non-Hydrogénée et Huile de Palme. Poudre de Whey (Lait). Chocolat Maigre en Poudre, Farine de Blé Enrichie (Farine de Blé, Carbonate de Calcium, Fer. Niacine. Thiamine). Emulsifiants (Lécithine de Soja. E476). Arôme Naturel), Fructo-Oligosaccharides, Isolat de Protéine de Soja. Agent de Charge (Polydextrose). Noix de Coco asséchée, Arôme, Huile de Colza, Sel, Edulcorant (Sucralose), Antioxydant (Tocophérols Mixtes Naturels).

Allergens: Gluten, Milk, Soybeans

Food processing

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

Additive: E322 - Lecithins

Additive: E422 - Glycerol

Additive: E476 - Polyglycerol polyricinoleate

Additive: E953 - Isomalt

Additive: E955 - Sucralose

Additive: E965 - Maltitol

Ingredient: Bulking agent

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Milk proteins

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E1200 - Polydextrose

Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
Source: Wikipedia

E306 - Tocopherol-rich extract

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.

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

E476 - Polyglycerol polyricinoleate

Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
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

E955 - Sucralose

Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
Source: Wikipedia

E965 - Maltitol

Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Non-hydrogenated palm oil, Palm oil

Non-vegan
Non-vegan ingredients: Milk proteins
Some ingredients could not be recognized.
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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.

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Vegetarian status unknown
Unrecognized ingredients: fr:saveur-chocolat-noix-de-coco, Proteins mix, fr:concentrat-de-proteine-de-whey, fr:humidifiant, fr:collagene-hydrolyse, fr:enrobage-saveur-chocolat-au-lait, fr:poudre-de-whey, fr:chocolat-maigre-en-poudre, Iron, Thiamin, Fructooligosaccharide, fr:noix-de-coco-assechee, fr:tocopherols-mixtes-naturels
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.

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!
: Saveur Chocolat Noix de coco (Mélange de Protéines 18%, Protéine de Lait), Concentrat de Protéine de Whey, Humidifiant (Glycérol, Maltitol), Collagène Hydrolysé, Enrobage Saveur Chocolat au Lait 14% (Edulcorants (Isomalt, Sucralose), Huile de Palme Non-Hydrogénée, Huile de Palme, Poudre de Whey, Chocolat Maigre en Poudre, Farine de Blé Enrichie (Farine de Blé, Carbonate de Calcium, Fer, Niacine, Thiamine), Emulsifiants (Lécithine de Soja, e476), Arôme Naturel), Fructo-Oligosaccharides, Isolat de Protéine de Soja, Agent de Charge (Polydextrose), Noix de Coco asséchée, Arôme, Huile de Colza, Sel, Edulcorant (Sucralose), Antioxydant (Tocophérols Mixtes Naturels)
Saveur Chocolat Noix de coco -> fr:saveur-chocolat-noix-de-coco - percent_min: 18 - percent_max: 36

Mélange de Protéines -> en:proteins-mix - percent_min: 18 - percent: 18 - percent_max: 18

Protéine de Lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 18

Concentrat de Protéine de Whey -> fr:concentrat-de-proteine-de-whey - percent_min: 14 - percent_max: 29

Humidifiant -> fr:humidifiant - percent_min: 14 - percent_max: 24

Glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 7 - percent_max: 24

Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12

Collagène Hydrolysé -> fr:collagene-hydrolyse - percent_min: 14 - percent_max: 21.5

Enrobage Saveur Chocolat au Lait -> fr:enrobage-saveur-chocolat-au-lait - percent_min: 14 - percent: 14 - percent_max: 14

Edulcorants -> en:sweetener - percent_min: 1.75 - percent_max: 14

Isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0.875 - percent_max: 14

Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7

Huile de Palme Non-Hydrogénée -> en:non-hydrogenated-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 7

Huile de Palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 4.66666666666667

Poudre de Whey -> fr:poudre-de-whey - percent_min: 0 - percent_max: 3.5

Chocolat Maigre en Poudre -> fr:chocolat-maigre-en-poudre - percent_min: 0 - percent_max: 2.8

Farine de Blé Enrichie -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.33333333333333

Farine de Blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.33333333333333

Carbonate de Calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.16666666666667

Fer -> en:iron - percent_min: 0 - percent_max: 0.777777777777778

Niacine -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.583333333333333

Thiamine -> en:thiamin - percent_min: 0 - percent_max: 0.466666666666667

Emulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 2

Lécithine de Soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2

e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

Arôme Naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.75

Fructo-Oligosaccharides -> en:fructooligosaccharide - percent_min: 0 - percent_max: 10

Isolat de Protéine de Soja -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 8

Agent de Charge -> en:bulking-agent - percent_min: 0 - percent_max: 6.66666666666667

Polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667

Noix de Coco asséchée -> fr:noix-de-coco-assechee - percent_min: 0 - percent_max: 5.71428571428571

Arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Huile de Colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 4.44444444444444

Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5

Edulcorant -> en:sweetener - percent_min: 0 - percent_max: 0.5

Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5

Antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.5

Tocophérols Mixtes Naturels -> fr:tocopherols-mixtes-naturels - percent_min: 0 - percent_max: 0.5

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 5 / 5 (value: 38, rounded value: 38)

Fiber: 5 / 5 (value: 13, rounded value: 13)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.01171875, rounded value: 0)

Negative points: 12

Energy: 4 / 10 (value: 1406, rounded value: 1406)

Sugars: 0 / 10 (value: 3.6, rounded value: 3.6)

Saturated fat: 6 / 10 (value: 6.7, rounded value: 6.7)

Sodium: 2 / 10 (value: 200, rounded value: 200)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (12 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (8%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (6.7%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (3.6%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.5%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Protein bars
Energy	1,406 kj (336 kcal)	-12%
Fat	8 g	-46%
Saturated fat	6.7 g	+2%
Carbohydrates	29 g	-13%
Sugars	3.6 g	-70%
Fiber	13 g	+38%
Proteins	38 g	+31%
Salt	0.5 g	-10%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.012 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

Bag

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on February 25, 2017, 9:46:15 AM CET by kiliweb
Last edit of product page on February 11, 2022, 5:00:28 AM CET by packbot.
Product page also edited by autorotate-bot, openfoodfacts-contributors, quentinbrd, yuka.WUtjaUdZWmNtdkloaGNKbjF6Zlorc3BNbUpLcFpYT2ROTzh2SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmdMYuLjpg3jKR_mnknS_tWlM8PGZ9No7ozdNqg.

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Barre Hyper Protéinée Chocolat Noix de coco - Myprotein - 80 g