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Chef Robert Irvine's FIT CRUNCH Chocolate Chip Cookie Dough High Protein Baked Bar
Photo: Open Food Facts contributors (CC BY-SA)

Protein Energy Bars

Chef Robert Irvine's FIT CRUNCH Chocolate Chip Cookie Dough High Protein Baked Bar

46 g

Bad out of 100 Medium confidence
  • Not permitted in some countries
  • Ultra-processed
  • High in saturated fat
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains sugar alcohols
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
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Why it scores 11

Chef Robert Irvine's FIT CRUNCH Chocolate Chip Cookie Dough High Protein Baked Bar scores 11 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Corn syrup: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

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The Receipt

FIT CRUNCH Chocolate Chip Cookie Dough High Protein Baked Bar

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Titanium dioxide
    Regulatory EFSA (2021) could not rule out genotoxicity and could not set a safe daily intake, so the EU removed E171 from the list of permitted food additives in 2022. [4][5][6][7][8][9][10]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [11]
  • 10 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, color (added), emulsifier, flavoring, humectant, industrial protein, industrial sugar or starch hydrolysate, non-nutritive sweetener, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. [11]
subtotal−26

Nutrition per 100 g

  • Sugars 6.5 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 17.4 g / 100 g
    Strong Very high in saturated fat. [12]
  • Salt 0.7 g / 100 g
    Strong High in salt. [13]
  • Energy 457 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 34.8 g / 100 g
    Info A good source of protein. [2]
subtotal−13
TOTAL 11Bad

100 − 89 = 11

Can’t score above 25. Contains titanium dioxide, which is banned in food in the EU. [4]

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3][4][5][6][7][8][9][10]

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

GTIN 00817719020386 · 2026-09-28

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy457 kcal
Fat23.9 g
Saturated fat17.4 g
Trans fat0 g
Carbohydrates34.8 g
Sugars6.5 g
Added sugars4.3 g
Fiber2.2 g
Protein34.8 g
Salt0.7 g

Serving: 1 BAR (46 g)

Ingredients

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

PROTEIN BLEND (WHEY PROTEIN ISOLATE, WHEY PROTEIN CONCENTRATE), VEGETABLE OILS (PALM KERNEL AND PALM), SOY PROTEIN ISOLATE, SUGAR, MALTITOL, VEGETABLE GLYCERIN, GELATIN [BOVINE], COCOA (PROCESSED WITH ALKALI), SORBITOL. CONTAINS 2% OR LESS OF THE FOLLOWING: ACETYLATED MONOGLYCERIDES, BAKING SODA, BETA-CAROTENE (FOR COLOR), GLUCOSE SYRUP, MALTODEXTRIN, MONO & DIGLYCERIDES, NATURAL FLAVOR, NATURAL TOCOPHEROLS (TO PRESERVE FRESHNESS), POTASSIUM SORBATE (PRESERVATIVE), PROPYLENE GLYCOL MONO ESTERS, SALT, SILICON DIOXIDE, SODIUM CASEINATE, SOY LECITHIN, SOYBEAN OIL, SUCRALOSE, SUNFLOWER LECITHIN, SUNFLOWER OIL, TAPIOCA STARCH, TITANIUM DIOXIDE, VANILLA POWDER, VITAMIN A PALMITATE, WATER, WHEY, ALMOND AND PEANUT.

Allergens and diets

Contains: Milk, Peanuts, Tree nuts, Soy

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

Always check the package: recipes change.

Healthiest protein energy bars in the US

More from Chef Robert Irvine's

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. Commission Regulation (EU) 2022/63 of 14 January 2022 amending Annexes II and III to Regulation (EC) No 1333/2008 as regards the food additive titanium dioxide (E 171)

    European Union (Official Journal) · Jan 14, 2022 · Law

    “titanium dioxide (E 171) can no longer be considered safe when used as a food additive.”

    eur-lex.europa.eu

  5. Titanium dioxide: E171 no longer considered safe when used as a food additive

    European Food Safety Authority · May 6, 2021 · Agency assessment

    “the Panel concluded that titanium dioxide can no longer be considered safe as a food additive.”

    efsa.europa.eu

  6. Joint FAO/WHO Expert Committee on Food Additives, 97th meeting: summary and conclusions (titanium dioxide)

    Joint FAO/WHO Expert Committee on Food Additives (JECFA) · Nov 24, 2023 · Agency assessment

    “Considering the very low oral absorption of INS 171, and in the absence of any identifiable hazard associated with INS 171 in the diet, the Committee reaffirmed the ADI “not specified” established at the Thirteenth meeting.”

    who.int

  7. Titanium dioxide (TiO2) as a food additive: Current science report

    Health Canada · Jul 14, 2022 · Agency assessment

    “In summary, the Food Directorate's position is that there is no conclusive scientific evidence that the food additive TiO2 is a concern for human health.”

    canada.ca

  8. Statement on the safety of Titanium Dioxide (E171) as a Food Additive (COT/2024/05)

    Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (UK) · Oct 2, 2024 · Agency assessment

    “The Committee concludes that it is unlikely that there would be a risk to health from exposures of E171 TiO2 from the diet in any of the age groups or scenarios assessed.”

    cot.food.gov.uk

  9. Titanium Dioxide as a Color Additive in Foods

    U.S. Food and Drug Administration · Mar 4, 2024 · Regulator

    “Other international regulatory bodies including the United Kingdom’s Food Standards Agency (FSA), Health Canada, and Food Standards Australia New Zealand (FSANZ) have not agreed with EFSA’s assessment.”

    fda.gov

  10. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  12. 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

  13. 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

  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. Revocation of Authorization for Use of Brominated Vegetable Oil in Food (89 FR 55040)

    Federal Register (U.S. Food and Drug Administration) · Jul 3, 2024 · Law

    “This action is being taken because there is no longer a reasonable certainty of no harm from the continued use of BVO in food.”

    federalregister.gov

  16. Color Additive Petition From Center for Science in the Public Interest, et al.; Request To Revoke Color Additive Listing for Use of FD&C Red No. 3 in Food and Ingested Drugs (90 FR 4628)

    Federal Register (U.S. Food and Drug Administration) · Jan 16, 2025 · Law

    “This order is effective January 15, 2027, except for amendatory instruction 4, which is effective January 18, 2028.”

    federalregister.gov

  17. Regulation (EC) No 1223/2009 of 30 November 2009 on cosmetic products

    European Union (Official Journal) · Nov 30, 2009 · Law

    “cosmetic products shall not contain any of the following: (a) prohibited substances — prohibited substances listed in Annex II”

    eur-lex.europa.eu

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  24. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  25. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  26. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  28. 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