Fiber One Protein One Protein Bars Chocolate Chip
Photo: Open Food Facts contributors (CC BY-SA)

Protein Energy Bars

Fiber One Protein One Protein Bars Chocolate Chip

4.8 oz

Score

Poor 24 out of 100 High confidence
  • Ultra-processed
  • High in saturated fat
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
  • Contains artificial flavors

Why it scores 24

Fiber One Protein One Protein Bars Chocolate Chip scores 24 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. minus 7.5 points Chocolate (sweetened, ingredient): Contains added sugar. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Protein One Protein Bars Chocolate Chip

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Chocolate (sweetened, ingredient) minus 7.5 points
    Strong Contains added sugar. [1]
  • Sucralose minus 7.5 points
    Strong In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. [4][5][6][7][2]
  • Caseinate minus 1.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Glycerin minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Whey protein concentrate / isolate minus 1.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Soluble corn fiber (resistant dextrin) minus 0.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Collagen minus 0.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Palm oil minus 0.5 points
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [9][10][11]
  • Inulin (chicory root fiber) minus 0.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Canola oil minus 0.5 points
    Emerging High in omega-6 linoleic acid. [12][13][14][15]
  • Allulose minus 0.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Soy lecithin minus 0.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Artificial flavors minus 0.5 points
    Strong US dietary guidelines advise limiting foods with artificial flavors. [2][16]
  • Natural flavors minus 0.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [17][8]
  • Stevia (steviol glycosides) minus 0.5 points
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [7][2]
subtotal−44.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 6 kinds of ultra-processing markers minus 7.5 points
    Emerging Industrial additive classes found: bulking agent, emulsifier, flavoring, humectant, industrial protein and non-nutritive sweetener. [8]
subtotal−25.5

Nutrition per 100 g

  • Saturated fat 7.4 g / 100 g minus 7 points
    Strong Very high in saturated fat. [9]
  • Salt 0.8 g / 100 g minus 3 points
    Strong High in salt. [18]
  • Energy 370 kcal / 100 g minus 2 points
    Info Energy-dense for its weight. [2]
  • Fiber 11.1 g / 100 g plus 4 points
    Strong A good source of fiber. [2]
  • Protein 37 g / 100 g plus 2 points
    Info A good source of protein. [2]
subtotal−6

TOTAL 24Poor

100 − 76 = 24

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [19]


GTIN 00016000140851 · 2026-09-22

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy370 kcal
Fat13 g
Saturated fat7.4 g
Trans fat0 g
Carbohydrates37 g
Sugars3.7 g
Added sugars0 g
Fiber11.1 g
Protein37 g
Salt0.8 g

Serving: 1 bar (27 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Calcium Caseinate, Vegetable Glycerin, Whey Protein Concentrate, Whey Protein Isolate, Polydextrose, Collagen, Palm and Palm Kernel Oil, Chicory Root Extract, Canola Oil, Allulose, Semisweet Chocolate Chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, vanillin), Cocoa Powder, Dutch Cocoa (processed with alkali), Soy Lecithin, Salt, Natural Flavor, Stevia Extract, Sucralose

Allergens and diets

Contains: Milk, Soy

May contain: Tree nuts, Gluten, Egg, Sesame

  • Not vegan
  • Not vegetarian
  • Not palm-oil-free

Always check the package: recipes change.

Packaging

Composite material, Recycled paper

Context only: no points in v1.

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance

    Cell · September 2022 · Peer-reviewed

    “As groups, each administered NNS distinctly altered stool and oral microbiome and plasma metabolome, whereas saccharin and sucralose significantly impaired glycemic responses.”

    doi.org

  5. Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays

    Journal of Toxicology and Environmental Health, Part B · Aug 18, 2023 · Peer-reviewed

    “Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer”

    doi.org

  6. EFSA finds sucralose safe when used as currently authorised; cannot confirm safety of extending its use

    European Food Safety Authority · Feb 17, 2026 · Agency assessment

    “EFSA’s experts concluded that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorised uses as a food additive.”

    efsa.europa.eu

  7. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  8. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  10. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  11. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  12. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  13. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  14. 21 CFR 172.515 Synthetic flavoring substances and adjuvants

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Oct 9, 2017 · Law

    ecfr.gov

  15. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  16. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  17. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  18. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org