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

Protein bars

Think! High Protein Bar

21 oz

Okay out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains sugar alcohols
  • Contains seed oils
  • Contains palm oil
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Why it scores 56

Think! High Protein Bar scores 56 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. 5 kinds of ultra-processing markers: Industrial additive classes found: emulsifier, flavoring, humectant, industrial protein and sugar alcohol (polyol). Emerging
  3. Saturated fat 5.8 g / 100 g: High in saturated fat. Strong

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

Better protein bars

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

The Receipt

High Protein Bar

START100

Ingredients

  • Protein blend (unspecified)
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Caseinate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Maltitol
    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
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Palm kernel oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [4][5][6]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • 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. [11][1]
  • Lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
subtotal−14

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, humectant, industrial protein and sugar alcohol (polyol). [1]
subtotal−24

Nutrition per 100 g

  • Saturated fat 5.8 g / 100 g
    Strong High in saturated fat. [4]
  • Salt 1 g / 100 g
    Strong High in salt. [12]
  • Energy 383 kcal / 100 g
    Info Energy-dense for its weight. [13]
  • Protein 33.3 g / 100 g
    Info A good source of protein. [13]
subtotal−6
TOTAL 56Okay

100 − 44 = 56

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [14]

GTIN 00753656712024 · 2026-09-09

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy383 kcal
Fat15 g
Saturated fat5.8 g
Trans fat0 g
Carbohydrates40 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein33.3 g
Salt1 g

Serving: 1 bar (100 g)

Ingredients

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

PROTEIN BLEND (SOY PROTEIN ISOLATE, WHEY PROTEIN ISOLATE, CALCIUM CASEINATE, WHEY PROTEIN CONCENTRATE), MALTITOL SYRUP, VEGETABLE GLYCERIN, ALMOND BUTTER, PALM KERNEL OIL, SUNFLOWER OIL, WATER, NATURAL FLAVOR, LECITHIN, TAPIOCA STARCH, SALT, ASCORBIC ACID, CITRIC ACID.

Allergens and diets

Contains: Milk, Tree nuts, Soy

  • Not vegan
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest protein bars in the US

More from Think!

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. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  11. 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

  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. 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

  14. 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

  15. 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

  16. 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