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Atkins Chocolate chip granola protein-rich meal bar
Photo: Open Food Facts contributors (CC BY-SA)

Cereal bars

Atkins Chocolate chip granola protein-rich meal bar

8.47 oz/240 g

Okay out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains non-nutritive sweeteners
  • Contains seed oils
  • Contains palm oil
  • Contains whole grains
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Why it scores 45

Atkins Chocolate chip granola protein-rich meal bar scores 45 out of 100 (Okay) 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. Saturated fat 10.4 g / 100 g: Very high in saturated fat. Strong
  3. 8 kinds of ultra-processing markers: Industrial additive classes found: anti-caking agent, bulking agent, emulsifier, flavoring, humectant, industrial protein, non-nutritive sweetener and thickener, stabilizer or gelling agent. Emerging

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

Better granola and snack bars

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

The Receipt

Chocolate chip granola protein-rich meal bar

START100

Ingredients

  • Sucralose
    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. [1][2][3][4][5]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [6]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Soluble corn fiber (resistant dextrin)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [7][8][9]
  • Collagen
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [6]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [10][11][12][13]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [6]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [6]
  • 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][6]
  • Powdered cellulose
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
subtotal−21

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
  • 8 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, bulking agent, emulsifier, flavoring, humectant, industrial protein, non-nutritive sweetener and thickener, stabilizer or gelling agent. [6]
subtotal−26

Nutrition per 100 g

  • Saturated fat 10.4 g / 100 g
    Strong Very high in saturated fat. [7]
  • Salt 1.2 g / 100 g
    Strong High in salt. [15]
  • Energy 417 kcal / 100 g
    Info Energy-dense for its weight. [5]
  • Fiber 14.6 g / 100 g
    Strong A good source of fiber. [5]
  • Protein 35.4 g / 100 g
    Info A good source of protein. [5]
subtotal−8
TOTAL 45Okay

100 − 55 = 45

Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [16]

GTIN 00637480045063 · 2026-08-10

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy417 kcal
Fat18.8 g
Saturated fat10.4 g
Trans fat0 g
Carbohydrates37.5 g
Sugars2.1 g
Added sugars0 g
Fiber14.6 g
Protein35.4 g
Salt1.2 g

Serving: 1 BAR (48 g)

Ingredients

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

SOY PROTEIN ISOLATE, VEGETABLE GLYCERIN, POLYDEXTROSE, PALM KERNEL AND PALM OIL, COLLAGEN, WHOLE GRAIN OATS, SUNFLOWER OIL, WHEY PROTEIN CONCENTRATE, COCOA POWDER (PROCESSED WITH ALKALI), WHEY PROTEIN ISOLATE, ALMONDS, CONTAINS LESS THAN 2% OF MILK PROTEIN ISOLATE, NATURAL FLAVORS, CELLULOSE POWDER, SOY LECITHIN, GUM ARABIC, WHEY POWDER, GUAR GUM, NONFAT MILK, SALT, RICE STARCH, SUCRALOSE.

Allergens and diets

Contains: Milk, Tree nuts, Soy, Gluten

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

Always check the package: recipes change.

Healthiest cereal bars in the US

More from Atkins

Sources

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  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. 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

  9. 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

  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

  15. 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

  16. 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

  17. 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

  18. 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