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Elevation Protein Energy Bars Cookie Dough
Photo: Open Food Facts contributors (CC BY-SA)

Protein bars

Elevation Protein Energy Bars Cookie Dough

Okay out of 100 Medium confidence
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
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Why it scores 56

Elevation Protein Energy Bars Cookie Dough scores 56 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Invert sugar: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. Corn syrup solids: An added sugar. Strong

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

The Receipt

Protein Energy Bars Cookie Dough

START100

Ingredients

  • Invert sugar
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup solids
    Strong An added sugar. [1][2][3]
  • Chocolate (sweetened, ingredient)
    Strong Contains added sugar. [1]
  • Protein blend (unspecified)
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Whey protein concentrate / isolate
    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]
  • 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]
  • Soybean 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]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−44
TOTAL 56Okay

100 − 44 = 56

GTIN 04099100116335 · 2026-05-19

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat14 g
Saturated fat8 g
Trans fat0 g
Carbohydrates42 g
Sugars32 g
Added sugars30 g
Fiber0 g
Protein30 g
Salt0.7 g

Serving: 1 bar (50 g)

Ingredients

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

protein blend (soy protein isolate, milk protein isolate, whey protein concentrate, whey protein isolate), invert syrup, chocolate flavored coating (sugar, palm kernel oil, cocoa powder, powdered whey protein concentrate, whey powder, soy lecithin, natural flavor), corn syrup solids, soy oil, glycerin, gluten free cookie pieces (sugar [from cane], rice flour, cocoa [processed with alkali], sunflower oil, salt), water, natural flavors, soy lecithin, potassium chloride, vitamin mineral blend: tricalcium phosphate, ascorbic acid, maltodextrin, vitamin e, ferric orthophosphate, vitamin a acetate, niacinamide, vitamin d3, zinc oxide, manganese sulfate, calcium panthothenate, copper gluconate, sodium selenite, sodium molybdate, biotin, vitamin k1, vitamin b12, chromium chloride, pyridoxine hydrochloride, riboflavin, thiamine mononitrate, folic acid, potassium iodide, contains: soy, milk, may contain peanuts, egg, tree nuts, contains bioengineered food ingredients,

Allergens and diets

Contains: Milk, Soy, Wheat

May contain: Peanuts, Tree nuts, Egg

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

Always check the package: recipes change.

Healthiest protein bars in the US

More from Elevation

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