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Quest Crispy Protein Bar Birthday Cake Flavored
Photo: Open Food Facts contributors (CC BY-SA)

Protein bars

Quest Crispy Protein Bar Birthday Cake Flavored

7.34 oz

Excellent out of 100 High confidence
  • Contains non-nutritive sweeteners
  • Contains sugar alcohols
  • Contains seed oils
  • Contains palm oil
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Why it scores 84

Quest Crispy Protein Bar Birthday Cake Flavored scores 84 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Erythritol: A 2023 study linked higher blood erythritol to cardiovascular events and found it increased clotting activity; long-term safety studies are warranted. Strong
  2. Sucralose: 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. Strong
  3. Milk protein concentrate / isolate: 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

Crispy Protein Bar Birthday Cake Flavored

START100

Ingredients

  • Erythritol
    Strong A 2023 study linked higher blood erythritol to cardiovascular events and found it increased clotting activity; long-term safety studies are warranted. [1][2]
  • 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. [3][4][5][6][7]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Allulose
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Soluble corn fiber (resistant dextrin)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Palm kernel oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [9][10][11]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [9][10][11]
  • Caseinate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • 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][8]
  • Lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [13][14][15][16]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−16.5
TOTAL 84Excellent

100 − 16.5 = 83.5 → 84

GTIN 00888849015153 · 2026-06-06

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy288 kcal
Fat11.5 g
Saturated fat9.6 g
Trans fat0 g
Carbohydrates42.3 g
Sugars1.9 g
Added sugars0 g
Fiber11.5 g
Protein32.7 g
Salt0.8 g

Serving: 52g

Ingredients

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

Milk protein isolate, whey protein isolate, allulose, soluble corn fiber, palm kernel oil, palm oil, erythritol, water, almonds, sodium caseinate, natural flavors, salt, lecithin (sunflower and/or soy lecithin), gum arabic, butter (cream), sucralose.

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 Quest

Sources

  1. The artificial sweetener erythritol and cardiovascular event risk

    Nature Medicine · March 2023 · Peer-reviewed

    “Our findings reveal that erythritol is both associated with incident MACE risk and fosters enhanced thrombosis. Studies assessing the long-term safety of erythritol are warranted.”

    doi.org

  2. Re-evaluation of erythritol (E 968) as a food additive (plain language summary)

    European Food Safety Authority · Dec 20, 2023 · Agency assessment

    “In all groups of people, both acute and chronic exposure to erythritol is above the newly set ADI.”

    efsa.europa.eu

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 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

  10. 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

  11. 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

  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

  13. 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

  14. 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

  15. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  17. 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

  18. 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