Cookies & Cream Protein Bar
Prefix 088 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 317 kcal | — |
| Fat | 11.7 g | 16% |
| of which saturates | 4.2 g | 21% |
| Carbohydrate | 36.7 g | — |
| of which sugars | 1.7 g | 2% |
| Fibre | 21.7 g | 77% |
| Protein | 35.0 g | — |
| Sodium | 0.50 g | 22% |
Open Food Facts, ODbL, record updated October 26, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Protein biend (milk protein isolate, whey protein isolate), Polydextrose (fibre) (12 g per 60g serving), Almonds, Water, Cocoa butter, Erythritol, Glycerin, Maltodextrin soluble corn fibre, Natural flavours, Cocoa (processed with alkali), Palm kernel oil, Sea salt, Sodium caseinate, Sunflower lecithin and/or Soy lecithin, Sucralose (93 mg per 60 serving), Xanthan gum, Baking soda, Stevia extract.
- E1200PolydextroseHumectant · Stabiliser · Thickener
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E422GlycerolHumectant · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E955SucraloseSweetener
- E968ErythritolHumectant · Sweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
8% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Protein bars” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.