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Simply Protein Crispy Dark Chocolate Almond Snack Bar
Photo: Open Food Facts contributors (CC BY-SA)

Protein bars

Simply Protein Crispy Dark Chocolate Almond Snack Bar

40 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 32

Simply Protein Crispy Dark Chocolate Almond Snack Bar scores 32 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

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

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

Crispy Dark Chocolate Almond Snack Bar

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Chocolate (sweetened, ingredient)
    Strong Contains added sugar. [1]
  • Soy protein isolate / concentrate
    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]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • 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. [5][4]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • Monk fruit extract
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [10][2]
subtotal−35.5

Processing

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

Nutrition per 100 g

  • Sugars 5 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 5 g / 100 g
    Strong High in saturated fat. [11]
  • Salt 1.3 g / 100 g
    Strong High in salt. [12]
  • Energy 400 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 20 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 32.5 g / 100 g
    Info A good source of protein. [2]
subtotal−9
TOTAL 32Poor

100 − 68.5 = 31.5 → 32

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

GTIN 00686207006153 · 2026-10-08

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat17.5 g
Saturated fat5 g
Carbohydrates40 g
Sugars5 g
Added sugars0.3 g
Fiber20 g
Protein32.5 g
Salt1.3 g

Serving: 1 bar (40 g)

Ingredients

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

soy protein crisps (soy protein isolate, tapioca starch, sea salt), chicory root fibre and/or soluble tapioca fibre, almonds, unsweetened chocolate, vegetable glycerin, almond butter, semi-sweet chocolate chips 6 (cane sugar, unsweetened chocolate, cocoa butter), brown rice crisps (brown rice), cocoa powder, gluten-free oats, natural flavours, sunflower oil blend (sunflower oil, mixed tocopherols, rosemary extract), monk fruit juice concen - trate, sea salt, contains: soy, almonds, may contain: peanuts, brazil nuts cashews, pecans, walnuts, sesame, ver non gmo

Allergens and diets

Contains: Tree nuts, Soy, Gluten

May contain: Peanuts, Sesame

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest protein bars in the US

More from Simply Protein

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. 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

  6. 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

  7. 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

  8. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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