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  3. Baked protein bars
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Snacks · 03023309

Baked protein bars

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Whole grain oat flakes51.4%—
  • Invert sugar24.3%—›
  • Soy protein isolate12.1%—›
  • Whey protein isolate6.1%—
  • Soy protein isolate3%—›
  • Raisins1.5%—›
  • Almonds0.8%—›
  • Honey0.4%—›
  • Fructose0.2%—›
  • Brown sugar<0.1%—›
  • Oat flour<0.1%—›
  • Tapioca syrup<0.1%—
  • E422<0.1%—
  • Sugar—›
  • Fortified wheat flour—
  • Wheat flour—›
  • E375—
  • Reduced iron—›
  • Thiamin mononitrate—›
  • E101—
  • Folic acid—›
  • Water—›
  • Soya lecithin—›
  • Canola oil—›
  • Palm oil—›
  • Palm kernel oil—›
  • Rice starch—›
  • Barley malt extract—
  • Xanthan gum salt—
  • E500ii—
  • Cinnamon—›
  • Natural flavouring—
  • Corn starch—›
  • E306—
  • Preservative—
  • Enzyme modified soy protein—
  • Sunflower oil—›
  • E452i—
  • Peanuts—›
  • Cashew nuts—
  • E150a—
  • Vegetable oil—›
  • Peanut—›
  • Cottonseed—›
  • Soya bean—›
  • Sunflower seed—›
  • Ammonia caramel (E150C)⚠ Moderate
  • Polyphosphates (E452)⚠ Low
Show original label text

Whole grain rolled oats, invert sugar, soy protein isolate, whey protein isolate, isolated soy protein, raisins, almonds, honey, fructose, brown sugar, oat flour, tapioca syrup, glycerin, sugar, enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, soy lecithin, canola oil, palm oil, palm kernel oil, rice starch, malted barley extract, xanthan gum salt, sodium bicarbonate, cinnamon, natural flavor, corn starch, tocopherols (preservative), enzyme modified soy protein, sunflower oil, sodium hexametaphosphate, peanuts, cashews, caramel color, vegetable oil [peanut, cottonseed, hydrogenated soybean and/or sunflower seed].

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01INVERT SUGARCompoundNot assessed
  2. 02SOY PROTEIN, ISOLATECompoundNot assessed
  3. 03SOY PROTEINCompoundNot assessed
  4. 04WINE GRAPECompoundNot assessed
  5. 05ALMONDCompoundNot assessed
  6. 06HONEYCompoundNot assessed
  7. 07FRUCTOSECompoundNot assessed
  8. 08LIGHT BROWN SUGARCompoundNot assessed
  9. 09OATMEALCompoundNot assessed
  10. 10SUGARCompoundNot assessed
  11. 11AQUAHydrationNot assessed
  12. 12SOYBEAN LECITHINCompoundNot assessed
  13. 13Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  14. 14CANOLA OILCompoundNot assessed
  15. 15PALM OILCompoundNot assessed
  16. 16PALM KERNEL OILCompoundNot assessed
  17. 17STARCH 1551CompoundNot assessed
  18. 18CINNAMONCompoundNot assessed
  19. 19Starch, oxidizedCompoundNot assessed
  20. 20AmylodextrinCompoundNot assessed
  21. 21CORN STARCHCompoundNot assessed
  22. 22SUNFLOWER OILCompoundNot assessed
  23. 23PEANUTCompoundNot assessed
  24. 24PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  25. 25Castor oil, polymd., oxidizedCompoundNot assessed
  26. 26Vegetable oilsCompoundNot assessed
  27. 27Linseed oil, polymd., oxidizedCompoundNot assessed
  28. 28GreaseCompoundNot assessed
  29. 29Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  30. 30SOYBEAN OILCompoundNot assessed
  31. 31Castor oil, oxidizedCompoundNot assessed
  32. 32SOAPCompoundNot assessed

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