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Clif BUILDERS PROTEIN + CAFFEINE Chocolate Chip Cookie Dough
Photo: Open Food Facts contributors (CC BY-SA)

Protein bars

Clif BUILDERS PROTEIN + CAFFEINE Chocolate Chip Cookie Dough

2.40 oz/68 g

Good out of 100 Medium confidence
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
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Why it scores 60

Clif BUILDERS PROTEIN + CAFFEINE Chocolate Chip Cookie Dough scores 60 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Invert sugar: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. Corn syrup: An added sugar. Strong

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

The Receipt

BUILDERS PROTEIN + CAFFEINE Chocolate Chip Cookie Dough

START100

Ingredients

  • Invert sugar
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Soy protein isolate / concentrate
    Info An ingredient 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]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Inulin (chicory root fiber)
    Info An ingredient 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. [12][4]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−40
TOTAL 60Good

100 − 40 = 60

GTIN 00722252443007 · 2025-11-07

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy426 kcal
Fat14.7 g
Saturated fat8.8 g
Trans fat0 g
Carbohydrates42.6 g
Sugars26.5 g
Added sugars25 g
Fiber2.9 g
Protein29.4 g
Salt0.9 g

Serving: 1 bar (68 g)

Ingredients

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

SOY PROTEIN ISOLATE, CANE SYRUP*, CANE SUGAR*, BROWN RICE SYRUP*, PALM KERNEL OIL, VEGETABLE GLYCERIN, SOY FLOUR*, SUNFLOWER AND/OR SOYBEAN OIL, CHICORY FIBER, COCOA BUTTER, NATURAL FLAVORS, COCOA, SOY PROTEIN CONCENTRATE*, RICE FLOUR*, UNSWEETENED CHOCOLATE, RICE STARCH, ROASTED SOYBEANS*, SOY LECITHIN, SALT, COFFEE FRUIT EXTRACT*

Allergens and diets

Contains: Soy

  • Not palm-oil-free

Always check the package: recipes change.

Healthiest protein bars in the US

More from Clif

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. 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

  9. 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

  10. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  12. 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