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Millville Greek Yogurt Protein Chewy Bars
Photo: Open Food Facts contributors (CC BY-SA)

Protein bars

Millville Greek Yogurt Protein Chewy Bars

Good out of 100 High confidence
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
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Why it scores 70

Millville Greek Yogurt Protein Chewy Bars scores 70 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Corn syrup: An added sugar. Strong
  3. Soy protein isolate / concentrate: 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

Greek Yogurt Protein Chewy Bars

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Palm kernel oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [5][6][7]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [5][6][7]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • 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. [8][4]
  • Inulin (chicory root fiber)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−30
TOTAL 70Good

100 − 30 = 70

GTIN 04099100116182 · 2026-04-09

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy500 kcal
Fat25 g
Saturated fat7.5 g
Trans fat0 g
Carbohydrates37.5 g
Sugars22.5 g
Added sugars17.5 g
Fiber15 g
Protein25 g
Salt0.7 g

Serving: 40g

Ingredients

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

ALMONDS, ISOLATED SOY PROTEIN, GREEK YOGURT COATING (SUGAR, PALM KERNEL AND/OR PALM OIL, DRY NONFAT GREEK YOGURT [CULTURED SKIM MILK], NONFAT DRY MILK, MILK PROTEIN CONCENTRATE, SOY LECITHIN, LACTIC ACID, NATURAL FLAVOR), FRUCTOOLIGOSACCHARIDES, PEANUTS, STRAWBERRY FLAVORED CRANBERRIES (SUGAR, CRANBERRIES, NATURAL FLAVOR, SUNFLOWER OIL), CORN SYRUP, CANOLA OIL (CANOLA OIL, ASCORBIC ACID-A PRESERVATIVE, ROSEMARY EXTRACT), CHICORY ROOT INULIN, GLYCERIN, SOY LECITHIN, MALTODEXTRIN, NATURAL FLAVOR, SALT, WHEAT FLAKES, DRIED UNSWEETENED COCONUT

Allergens and diets

Contains: Milk, Peanuts, Tree nuts, Soy, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest protein bars in the US

More from Millville

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org