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Robert Irvine's Fit Crunch High Protein Baked Bar Mint Chocolate Chip
Photo: Open Food Facts contributors (CC BY-SA)

Protein bars

Robert Irvine's Fit Crunch High Protein Baked Bar Mint Chocolate Chip

828 g , 29.16 oz

Bad out of 100 High confidence
  • Not permitted in some countries
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains sugar alcohols
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • No synthetic dyes
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Why it scores 15

Robert Irvine's Fit Crunch High Protein Baked Bar Mint Chocolate Chip scores 15 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. Titanium dioxide: 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. Regulatory

Capped at 15: Contains titanium dioxide, which is prohibited in EU cosmetics.

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

The Receipt

High Protein Baked Bar Mint Chocolate Chip

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]
  • Sucralose
    Strong In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. [11][12][13][14][2]
  • Protein blend (unspecified)
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [15]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [15]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [16][17][18][19]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [15]
  • 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. [20][21]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [15]
  • Sorbitol
    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. [20][21]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [16][17][18][19]
  • 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. [22][15]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [15]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [16][17][18][19]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [15]
  • Caseinate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [15]
  • Propylene glycol
    Info An additive class typical of ultra-processed foods (NOVA group 4). [15]
  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [23][24][15]
  • Potassium sorbate
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight (as sorbic acid); generally recognized as safe in the US. [25][26]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [15]
  • Acetic acid esters of mono- and diglycerides
    Info An additive class typical of ultra-processed foods (NOVA group 4). [15]
  • Silicon dioxide
    Info An additive class typical of ultra-processed foods (NOVA group 4). [15]
subtotal−48
TOTAL 15Bad

100 − 48 = 52 → capped at 15

Capped at 15. Contains titanium dioxide, which is prohibited in EU cosmetics. [4]

GTIN 00817719029990 · 2026-09-20

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy413 kcal
Fat17.4 g
Saturated fat8.7 g
Trans fat0 g
Carbohydrates34.8 g
Sugars6.5 g
Added sugars4.3 g
Fiber2.2 g
Protein34.8 g
Salt1.1 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, Maltitol, Vegetable Glycerin, Sugar, Gelatin [bovine], Cocoa (processed with alkali), Sorbitol, Glucose Syrup, Water, Tapioca Starch, Sunflower Oil, Natural Flavor, Sunflower Lecithin, Sucralose, Soybean Oil, Salt, Maltodextrin, Sodium Caseinate, Propylene Glycol Mono Esters, Baking Soda, Mono , Diglycerides, Potassium Sorbate (preservative), Soy Lecithin, Acetylated Monoglycerides, Whey, Beta-Carotene (for color), Vitamin A Palmitate, Peppermint Oil, Silicon Dioxide, Natural Tocopherols (to preserve freshness), Titanium Dioxide, Vanilla Powder, Almond, 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 bars in the US

More from Robert Irvine's Fit Crunch

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. Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance

    Cell · September 2022 · Peer-reviewed

    “As groups, each administered NNS distinctly altered stool and oral microbiome and plasma metabolome, whereas saccharin and sucralose significantly impaired glycemic responses.”

    doi.org

  12. Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays

    Journal of Toxicology and Environmental Health, Part B · Aug 18, 2023 · Peer-reviewed

    “Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer”

    doi.org

  13. EFSA finds sucralose safe when used as currently authorised; cannot confirm safety of extending its use

    European Food Safety Authority · Feb 17, 2026 · Agency assessment

    “EFSA’s experts concluded that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorised uses as a food additive.”

    efsa.europa.eu

  14. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  16. 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

  17. 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

  18. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  20. 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

  21. 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

  22. 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

  23. 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

  24. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

  25. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  26. 21 CFR 182.3640 Potassium sorbate

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ecfr.gov

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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