Think! High Protein Protein Bar
Photo: Open Food Facts contributors (CC BY-SA)

Protein bars

Think! High Protein Protein Bar

141603637

Score

Excellent 94 out of 100 Medium confidence
  • Contains sugar alcohols
  • Contains seed oils

Why it scores 94

Think! High Protein Protein Bar scores 94 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. minus 1 points Protein blend (unspecified): An ingredient typical of ultra-processed foods (NOVA group 4). Info
  2. minus 1 points Soy protein isolate / concentrate: An ingredient typical of ultra-processed foods (NOVA group 4). Info
  3. minus 1 points Caseinate: An ingredient 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

High Protein Protein Bar

START100

Ingredients

  • Protein blend (unspecified) minus 1 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Soy protein isolate / concentrate minus 1 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Caseinate minus 1 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Whey protein concentrate / isolate minus 0.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Maltitol minus 0.5 points
    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. [2][3]
  • Glycerin minus 0.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Sunflower oil minus 0.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Lecithin minus 0.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Natural flavors minus 0.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [8][1]
subtotal−6

TOTAL 94Excellent

100 − 6 = 94


GTIN 00753656701271 · 2026-10-09

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy383 kcal
Fat13.3 g
Saturated fat5 g
Trans fat0 g
Carbohydrates38.3 g
Sugars0 g
Added sugars0 g
Fiber1.7 g
Protein33.3 g
Salt0.8 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 (SOY PROTEIN ISOLATE, CALCIUM CASEINATE, WHEY PROTEIN ISOLATE), MALTITOL SYRUP, VEGETABLE GLYCERIN, WATER, ALMOND BUTTER, COCOA BUTTER, ALKALIZED COCOA, CHOCOLATE, SUNFLOWER OIL, LECITHIN, SODIUM CASEINATE, NATURAL FLAVOR, TAPIOCA STARCH, MILK FAT, SALT.

Allergens and diets

Contains: Milk, Tree nuts, Soy

  • Not vegan
  • Not palm-oil-free

Always check the package: recipes change.

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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