GoodSwap Get notified
Snickers Hi Protein Peanut Butter
Photo: Open Food Facts contributors (CC BY-SA)

Protein bars

Snickers Hi Protein Peanut Butter

2 oz, 57 g

Excellent out of 100 Medium confidence
  • Contains added sugars
  • Contains sugar alcohols
  • Contains seed oils
  • Contains palm oil
Get GoodSwap

Why it scores 81

Snickers Hi Protein Peanut Butter scores 81 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Whey protein concentrate / isolate: An ingredient typical of ultra-processed foods (NOVA group 4). Info
  3. Glycerin: An additive class typical of ultra-processed foods (NOVA group 4). Info

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

The Receipt

Snickers Hi Protein Peanut Butter

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Palm kernel oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [5][6][7]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [5][6][7]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Inulin (chicory root fiber)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Maltitol
    Regulatory Large amounts can have a laxative effect; the EU requires a label statement above 10% added polyols and the US for some polyols above set intakes. [8][9]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [10][11][12][13]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [14][4]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−19
TOTAL 81Excellent

100 − 19 = 81

GTIN 00040000591092 · 2025-01-24

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy439 kcal
Fat21.1 g
Saturated fat12.3 g
Trans fat0 g
Carbohydrates33.3 g
Sugars7 g
Added sugars5.3 g
Fiber5.3 g
Protein35.1 g
Salt0 g

Serving: 57g

Ingredients

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

whey protein isolate, glycerin, palm kernel oil, partially hydrolyzed milk protein isolate, peanut butter, peanuts, palm oil, milk protein isolate, peanuts, gelatin, sugar, inulin, maltitol, less than 2% of: cocoa, salt, milk protein concentrate, sunflower oil, natural flavor, salt, soy lecithin, sunflower lecithin, peanut extract

Allergens and diets

Contains: Milk, Peanuts, Soy

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

Always check the package: recipes change.

Healthiest protein bars in the US

More from Snickers

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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

  8. Regulation (EU) No 1169/2011, Annex III point 2.4 (foods with more than 10 % added polyols)

    European Union (Official Journal) · Oct 25, 2011 · Law

    “‘excessive consumption may produce laxative effects’.”

    eur-lex.europa.eu

  9. 21 CFR 184.1835 Sorbitol

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ““Excess consumption may have a laxative effect.””

    ecfr.gov

  10. 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

  11. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  12. 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

  13. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  14. 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