Protein Bar · Red Velvet

Sugar Alcohols

• ⚠Maltitol

  A sugar alcohol that does raise blood glucose, with a glycaemic index around 35 where most polyols are near zero. It is the usual cause of the digestive complaints from protein bars: bloating, gas and a laxative effect, typically above roughly 30 to 40g a day.

  Livesey, Nutrition Research Reviews (2003)
• ℹGlycerin

  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)

Rare Sugars

• ℹAllulose

  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)

Fat Substitutes

• ℹModified Plant Fat [EPG]

  A fat substitute made from rapeseed oil modified so digestive enzymes cannot break it down, so around 92 percent passes through unabsorbed and contributes almost no calories. The FDA accepted it as GRAS and human studies found it well tolerated at typical intakes, but it has only been in foods since 2019 so there is no long-term data. Large amounts can loosen digestion because the unabsorbed fat stays in the gut.

  FDA GRAS Notice GRN 640 (2016)

Tropical Oils

• ℹPalm 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)

Insect-Derived Colours

• ℹCarmine

  A red colour made from crushed cochineal insects farmed on cactus. It is natural but not vegetarian. The FDA requires it to be named on labels because it has caused allergic reactions, including anaphylaxis, in a small number of people.

  FDA final rule on cochineal extract and carmine, 74 FR 207 (2009)