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Kirkland Chocolate Brownie
Photo: Open Food Facts contributors (CC BY-SA)

Protein bars

Kirkland Chocolate Brownie

60 g

Good out of 100 Medium confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains sugar alcohols
  • Seed-oil free
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Why it scores 60

Kirkland Chocolate Brownie scores 60 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Erythritol: A 2023 study linked higher blood erythritol to cardiovascular events and found it increased clotting activity; long-term safety studies are warranted. Strong
  3. 5 kinds of ultra-processing markers: Industrial additive classes found: emulsifier, flavoring, industrial protein, non-nutritive sweetener and sugar alcohol (polyol). Emerging

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

Better snack cakes and brownies

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Chocolate Brownie

START100

Ingredients

  • Erythritol
    Strong A 2023 study linked higher blood erythritol to cardiovascular events and found it increased clotting activity; long-term safety studies are warranted. [1][2]
  • Protein blend (unspecified)
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [3]
  • 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. [4][3]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
  • Stevia (steviol glycosides)
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [5][6]
subtotal−15.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [3]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial protein, non-nutritive sweetener and sugar alcohol (polyol). [3]
subtotal−24

Nutrition per 100 g

  • Saturated fat 4.2 g / 100 g
    Strong High in saturated fat. [7]
  • Salt 0.6 g / 100 g
    Strong Contains some salt. [8]
  • Energy 317 kcal / 100 g
    Info Energy-dense for its weight. [6]
  • Fiber 16.7 g / 100 g
    Strong A good source of fiber. [6]
  • Protein 35 g / 100 g
    Info A good source of protein. [6]
subtotal−1
TOTAL 60Good

100 − 40.5 = 59.5 → 60

GTIN 00096619508211 · 2026-10-08

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy317 kcal
Fat10 g
Saturated fat4.2 g
Trans fat0 g
Carbohydrates36.7 g
Sugars3.3 g
Added sugars3.3 g
Fiber16.7 g
Protein35 g
Salt0.6 g

Serving: 1 bar (60 g)

Ingredients

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

Protein blend (whey protein isolate and milk protein isolate), dietary fiber from tapioca starch, cashews, unsweetened chocolate, erythritol, cocoa powder (processed with alkali), natural flavors, water, cocoa butter, sea salt, sunflower lecithin, steviol glycosides (stevia). CONTAINS: Milk, cashews.

Allergens and diets

Contains: Milk, Tree nuts

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest protein bars in the US

More from Kirkland

Sources

  1. The artificial sweetener erythritol and cardiovascular event risk

    Nature Medicine · March 2023 · Peer-reviewed

    “Our findings reveal that erythritol is both associated with incident MACE risk and fosters enhanced thrombosis. Studies assessing the long-term safety of erythritol are warranted.”

    doi.org

  2. Re-evaluation of erythritol (E 968) as a food additive (plain language summary)

    European Food Safety Authority · Dec 20, 2023 · Agency assessment

    “In all groups of people, both acute and chronic exposure to erythritol is above the newly set ADI.”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  11. 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

  12. 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