Gourmet Protein Bars with Greek Style Yoghurt & Cranberry
i Photo: Open Food Facts contributors · CC BY-SA

Gourmet Protein Bars with Greek Style Yoghurt & Cranberry

Australia
NOVA4
480 kcalper 100 g · 23% of the reference intake
27.0 gof sugars per 100 g
Barcode (EAN-8)26319186
GS1 prefix263
Additives3: E322, E330, E422
AllergensMilk, Peanuts, SoybeansMay contain: Nuts, Sesame seeds
LabelsSustainable, Vegetarian, Sustainable Palm Oil

Nutrition

Per 100 g, with the % of daily intake (8,700 kJ)
Nutrient100 gDaily intake
Energy480 kcal23%
Fat24.3 g35%
of which saturates7.5 g31%
Carbohydrate37.0 g12%
of which sugars27.0 g30%
Protein25.0 g50%
Sodium0.32 g14%

Open Food Facts, ODbL, record updated 28 August 2023 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).

Ingredients

As printed on the pack; allergens in bold

roasted peanuts (25%), soy protein nuggets (17%) (soy protein isolate, tapioca starch, salt), greek style flavoured yogurt coating (14%) [sugar, vegetable fat, yogurt powder (contains milk), milk solids, emulsifier (322), acidity regulator (330), natural flavour], invert sugar syrup, glucose syrup, sunflower seeds (6%), sweetened dried cranberries (5%) (cranberries, sugar, vegetable oil), sultanas, soy protein isolate (2,5%), peanut paste (2,4%) (peanut, salt), humectant (422), inulin, vegetable oil, natural flavours, emulsifier (322), maltodextrin (from corn), salt, greek style yogurt , cranberry protein bars contain 20% protein isolates, 1,7% cranberries and 1,4% yogurt powder, contain sustainable palm oil (sg), contains peanuts, milk and soy, may contain tree nuts and sesame seeds, suitable for vegetarians, store in a cool, dry place, depending on your energy needs,

  • E322LecithinsAntioxidant · Emulsifier
  • E330Citric acidAntioxidant · Sequestrant
  • E422GlycerolHumectant · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Australia
Australia

Source: Open Food Facts, countries of sale reported by contributors.

Sources

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