Quest Overload Protein Bar Variety Pack, Quest
i Photo: Open Food Facts contributors · CC BY-SA

Quest Overload Protein Bar Variety Pack

United States
NOVA4
333 kcalper 100 g · 17% of the reference intake
1.6 gof sugars per 100 g
Barcode (EAN-13)0888849016556
GS1 prefix088 · GS1 US
Additives11: E100, E1200, E322…
AllergensMilk, Nuts, Peanuts
0888849016556

Prefix 088 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories333 kcal17%
Total fat15.9 g20%
Saturated fat5.6 g28%
Total carbohydrate39.7 g14%
Total sugars1.6 g—
Dietary fiber14.3 g51%
Protein31.7 g63%
Sodium0.35 g15%

Open Food Facts, ODbL, record updated May 3, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

milk protein isolate, whey protein isolate, polydextrose (prebiotic fiber), erythritol, palm kernel oil, almonds, glycerin, soluble corn fiber, soluble corn fiber, calcium caseinate, peanuts, natural flavors, cocoa processed with alkali, butter (cream, salt), sucralose, sodium bicarbonate, xanthan gum, annatto extract (color), beet root powder (color), gum arabic, sunflower lecithin, turmeric extract (color), stevia sweetener

  • E100CurcuminColor
  • E1200PolydextroseHumectant · Stabilizer · Thickener
  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier
  • E414Acacia gumCarrier · Emulsifier · Stabilizer · Thickener
  • E415Xanthan gumEmulsifier · Stabilizer · Thickener
  • E422GlycerolHumectant · Thickener
  • E500Sodium carbonatesStabilizer · Thickener
  • E500iiSodium hydrogen carbonateStabilizer · Thickener
  • E955SucraloseSweetener
  • E968ErythritolHumectant · Sweetener

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

Countries of sale

Sold under this barcode in the United States
United States

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

Sources

Every block on this page cites its source

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