THE GUT HEALTHY PREBIOTIC BAR
Prefix 085 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 |
|---|---|---|
| Calories | 353 kcal | 18% |
| Total fat | 15.7 g | 20% |
| Saturated fat | 6.9 g | 34% |
| Total carbohydrate | 52.9 g | 19% |
| Total sugars | 3.9 g | — |
| Dietary fiber | 19.6 g | 70% |
| Protein | 19.6 g | 39% |
| Sodium | 0.20 g | 9% |
Open Food Facts, ODbL, record updated January 20, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
SupergutT™ Resistant Starch Fiber Blend [Soluble Vegetable Fiber (Maize), Green Banana Powder Resistant Starch, Beta Glucan (Oats), SolnulT™ (Resistant Potato Starch)], Protein Blend Whey Protein Crisps (Whey Protein Isolate, Whey Protein Concentrate, Tapioca Starch, Calcium Carbonate, Sunflower Lecithin), Milk Protein Concentrate, Yogurt Confectionery Coating (Maltitol, Palm Kernel Oil, Yogurt Powder (Whey Protein Concentrate, Nonfat Milk, Yogurt Cultures), Nonfat Milk Powder, Whole Milk Powder, Soy Lecithin, Salt, Vanilla Powder), Natural Sweetener Blend (Allulose, Rebaudioside M), Creamer Blend High Oleic Sunflower Oil, Glycerin, Sunflower Lecithin, Almond Butter, Vitamin E Mixed Tocopherol Antioxidant, Almonds, Cranberry, Natural Flavors, Himalayan Pink Salt, Malic Acid, Natural Color, Citric Acid
- E296Malic acid
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E422GlycerolHumectant · Thickener
- E965maltitolEmulsifier · Humectant · Stabilizer · Sweetener · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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: 21 CFR 101.9 (FDA).
- 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.