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Lean Protein Bar Chocolate & Cookie Dough - MyProtein - 12 x 45 g

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Lean Protein Bar Chocolate & Cookie Dough - MyProtein - 12 x 45 g

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Barcode: 5056307325624 (EAN / EAN-13)

Quantity: 12 x 45 g

Packaging: Cardboard, Packaging

Brands: MyProtein

Categories: Dietary supplements, Bodybuilding supplements, Protein bars

Countries where sold: France

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Health

Ingredients

  • icon

    36 ingredients

    : Mélange de protéines (27%) (Protéines de lait, Isolat de protéines de soja, Concentré de protéines de petit-lait (Lait)), Gélatine hydrolysée, Nappage aromatisée au chocolat (Lait) (14%) (Edulcorants (Isomalt, Sucralose), Huile de palme et huile de palme non hydrogénée, Poudre de lactosérum (Lait), Poudre de cacao allégée, Farine de blé, Emulsifiants (Lécithine de soja, Polyglycerol Polyricinoleate) Arôme), Humectant (Glycérine), Fructo-Oligosaccharide, Agent gonflant (Polydextrose), Huile végétale (Colza), Pépites de soja (Isolat de protéines de soja, Cacao (traité avec de l'Alkali), Amidon de tapioca), Edulcorant (Maltitol, Stevia), Arôme, Chloride de sodium, Antioxydant (Tocophérols naturels mélangés).
    Allergens: Gluten, Milk, Soybeans

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: E322 - Lecithins
    • Additive: E422 - Glycerol
    • Additive: E428 - Gelatine
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E953 - Isomalt
    • Additive: E955 - Sucralose
    • Additive: E960 - Steviol glycosides
    • Additive: E965 - Maltitol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Humectant
    • Ingredient: Milk proteins
    • Ingredient: Sweetener
    • Ingredient: Whey

    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

  • 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

  • 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

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    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

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    Palm oil

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

    Non-vegan

    Non-vegan ingredients: Milk proteins, Concentrated whey protein, Whey 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

    Vegetarian status unknown

    Unrecognized ingredients: Proteins mix, fr:gelatine-hydrolysee, fr:nappage-aromatisee-au-chocolat, fr:polyglycerol-polyricinoleate, Fructooligosaccharide, fr:agent-gonflant, fr:pepites-de-soja, fr:traite-avec-de-l-alkali, fr:chloride-de-sodium, fr:tocopherols-naturels-melanges

    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!

    : Mélange de protéines 27% (Protéines de lait, Isolat de protéines de soja, Concentré de protéines de petit-lait), Gélatine hydrolysée, Nappage aromatisée au chocolat (Edulcorants (Isomalt, Sucralose), Huile de palme, huile de palme non hydrogénée, Poudre de lactosérum, Poudre de cacao allégée, Farine de blé, Emulsifiants (Lécithine de soja, Polyglycerol Polyricinoleate), Arôme), Humectant (Glycérine), Fructo-Oligosaccharide, Agent gonflant (Polydextrose), Huile végétale de Colza, Pépites de soja (Isolat de protéines de soja, Cacao (traité avec de l'Alkali), Amidon de tapioca), Edulcorant (Maltitol, Stevia), Arôme, Chloride de sodium, Antioxydant (Tocophérols naturels mélangés)
    1. Mélange de protéines -> en:proteins-mix - percent_min: 27 - percent: 27 - percent_max: 27
      1. Protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 9 - percent_max: 27
      2. Isolat de protéines de soja -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 13.5
      3. Concentré de protéines de petit-lait -> en:concentrated-whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9
    2. Gélatine hydrolysée -> fr:gelatine-hydrolysee - percent_min: 6.63636363636364 - percent_max: 27
    3. Nappage aromatisée au chocolat -> fr:nappage-aromatisee-au-chocolat - percent_min: 4.6 - percent_max: 27
      1. Edulcorants -> en:sweetener - percent_min: 0.575 - percent_max: 27
        1. Isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0.2875 - percent_max: 27
        2. Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.5
      2. Huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 13.5
      3. 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: 9
      4. Poudre de lactosérum -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.75
      5. Poudre de cacao allégée -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 5.4
      6. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 4.5
      7. Emulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 3.85714285714286
        1. Lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.85714285714286
        2. Polyglycerol Polyricinoleate -> fr:polyglycerol-polyricinoleate - percent_min: 0 - percent_max: 1.92857142857143
      8. Arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.375
    4. Humectant -> en:humectant - percent_min: 2.11111111111111 - percent_max: 25
      1. Glycérine -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 2.11111111111111 - percent_max: 25
    5. Fructo-Oligosaccharide -> en:fructooligosaccharide - percent_min: 0 - percent_max: 20
    6. Agent gonflant -> fr:agent-gonflant - percent_min: 0 - percent_max: 16.0631313131313
      1. Polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.0631313131313
    7. Huile végétale de Colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 12.850505050505
    8. Pépites de soja -> fr:pepites-de-soja - percent_min: 0 - percent_max: 10.7087542087542
      1. Isolat de protéines de soja -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 10.7087542087542
      2. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 5.3543771043771
        1. traité avec de l'Alkali -> fr:traite-avec-de-l-alkali - percent_min: 0 - percent_max: 5.3543771043771
      3. Amidon de tapioca -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 3.5695847362514
    9. Edulcorant -> en:sweetener - percent_min: 0 - percent_max: 9.17893217893218
      1. Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.17893217893218
      2. Stevia -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.58946608946609
    10. Arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    11. Chloride de sodium -> fr:chloride-de-sodium - percent_min: 0 - percent_max: 5
    12. Antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 5
      1. Tocophérols naturels mélangés -> fr:tocopherols-naturels-melanges - percent_min: 0 - percent_max: 5

Nutrition

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    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: 4

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 5

    • Proteins: 5 / 5 (value: 40, rounded value: 40)
    • Fiber: 5 / 5 (value: 13, rounded value: 13)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4.39734848484848, rounded value: 4.4)

    Negative points: 11

    • Energy: 4 / 10 (value: 1418, rounded value: 1418)
    • Sugars: 0 / 10 (value: 2.6, rounded value: 2.6)
    • Saturated fat: 4 / 10 (value: 4.7, rounded value: 4.7)
    • Sodium: 3 / 10 (value: 280, rounded value: 280)

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

    Nutritional score: (11 - 5)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 barre (45g))     		Compared to: Protein bars
    Energy 1,418 kj
    (339 kcal)     		638 kj
    (153 kcal)     		-11%
    Fat 10 g 4.5 g -32%
    Saturated fat 4.7 g 2.12 g -28%
    Carbohydrates 24 g 10.8 g -28%
    Sugars 2.6 g 1.17 g -78%
    Fiber 13 g 5.85 g +39%
    Proteins 40 g 18 g +38%
    Salt 0.7 g 0.315 g +26%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4.397 % 4.397 %
Serving size: 1 barre (45g)

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Data sources

Product added on by kiliweb
Last edit of product page on by quentinbrd.
Product page also edited by musarana, roboto-app, yuka.R0w0N0Y0RUhscVpXeXMwd3dSUE02NDUyNGJyMURVUzNJTUU2SVE9PQ, yuka.VklVUkVLRmIvNmRUc01FWjhCLzQvY3RNN3Iyd2UxdUdMc3crSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnJlSvfCjx6bEiDVtXWo-9OVLIPTYu5e4q-qNKs.

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