Atkins · Protein Bar
Filled Soft Baked Protein Bar · Strawberry
12g protein
160 calories · per 1 bar (50g)
✦ Protein Score
Good
7.5g of protein for every 100 calories. The more of the calories that come from protein, the higher the score.
Protein From
- Soy Protein
- Milk Protein Concentrate
- Whey Protein Isolate
- Caseinate
Complete proteinSee analysis
Protein Pal Analysis
Protein Source
Where the 12g of protein comes from, largest contributor first
Complete protein. The only common plant protein with a full amino acid profile on its own.
Complete protein. Roughly 80% casein and 20% whey, so it digests slower than whey alone.
Complete protein, fast absorbing. Filtered to remove most of the lactose and fat.
Complete protein. Slow digesting, releasing amino acids over several hours.
Also Contains
Seed Oils
- Soybean Oil
Refined oils high in omega-6 linoleic acid. Controlled trials show oils rich in linoleic acid lower LDL cholesterol compared with saturated fat, and heart health bodies support their use. The concern raised in popular coverage is about the omega-6 to omega-3 balance of the wider diet, and about oxidation products when these oils are repeatedly heated.
American Heart Association advisory, Circulation (2017)
Sugar Alcohols
- Vegetable Glycerin
Chemically a sugar alcohol, used to keep bars soft and moist rather than to sweeten. The EU safety authority found no safety concern at food levels. Large amounts can draw water into the gut and have a laxative effect.
EFSA re-evaluation of glycerol E422 (2017) - Erythritol
A sugar alcohol that is close to zero calorie, does not raise blood glucose, and is better tolerated digestively than most polyols. A 2023 study associated higher blood erythritol with cardiovascular events and found increased platelet clotting in a small trial. That evidence is observational and is not proof of harm.
Witkowski et al., Nature Medicine (2023)
Rare Sugars
- Allulose
A rare sugar the body absorbs but barely metabolises, contributing about 0.4 calories per gram with little effect on blood glucose. The FDA allows it to be left out of the sugar lines on the label, so a product can contain allulose and still state 0g sugar. It is counted inside total carbohydrate.
FDA guidance on the declaration of allulose (2020)
Tropical Oils
- Palm Kernel Oil
Pressed from the fruit of the oil palm rather than its seed, so it is not one of the seed oils. Around half saturated fat, mostly palmitic acid, and a meta-analysis of controlled trials found it raises LDL cholesterol compared with vegetable oils low in saturated fat. Palm kernel oil comes from the seed inside the same fruit and carries more saturated fat again. Both stay solid at room temperature without hydrogenation, which is why coatings use them.
Sun et al., Journal of Nutrition (2015)
Emulsifiers & Thickeners
- Cellulose Gum
Also called carboxymethylcellulose, a thickener. A randomised controlled feeding trial in healthy adults found it altered gut bacteria and reduced the protective mucus layer of the gut. The trial was small and short.
Chassaing et al., Gastroenterology (2022)
Nutrition
per 1 bar (50g)≤1g: the label prints “<1g” for this value.
Protein efficiency
computed from the labelIngredients
Ingredients
POLYDEXTROSE, SOY PROTEIN ISOLATE, VEGETABLE OIL (SUNFLOWER, CANOLA, AND/OR SOYBEAN OIL), VEGETABLE GLYCERIN, MILK PROTEIN CONCENTRATE, ALLULOSE, WHEY PROTEIN ISOLATE, SOLUBLE CORN FIBER, ERYTHRITOL. CONTAINS LESS THAN 2% OF ALMONDS, LECITHIN (SUNFLOWER, CANOLA, AND/OR SOY LECITHIN), NATURAL FLAVORS, WHOLE OAT FLOUR, PALM KERNEL OIL, OAT FIBER, STRAWBERRY PUREE CONCENTRATE, MODIFIED CELLULOSE GUM, SALT, MODIFIED TAPIOCA STARCH, SODIUM CASEINATE, XANTHAN GUM, BAKING SODA, CITRIC ACID, PECTIN, SODIUM ALGINATE, DICALCIUM PHOSPHATE, SUCRALOSE, FRUIT AND VEGETABLE JUICE (COLOR), GELLAN GUM, MALIC ACID, CALCIUM CITRATE, SODIUM CITRATE, POTASSIUM SORBATE (TO MAINTAIN FRESHNESS).
Nutrition values are taken from the manufacturer’s published label and may vary by flavour or region. Trademarks and imagery are the property of their respective owners.
