Breaking down the nutrition, ingredients, protein content, and what these snacks may offer for health and wellness
I see new protein bars every day. Most promise more protein, fewer calories, and less or no sugar, all while suggesting they may support goals like weight management and muscle building. When David Bars started showing up on my Instagram feed, I did what I always do as a health coach and podcast host. I saved them to my list and kept scrolling.
Then I saw a video from the young male founder explaining the purpose behind the bar. He spoke directly to what so many people look for in a protein bar: a meaningful amount of protein, moderate fat, no added sugar, and minimal artificial ingredients. That video moved David Bars straight to the top of my list to review.
I started where I always do, looking at the marketing and claims first, then checking the details to see if the nutrition matches the message. Their website describes David, the bar, as “the most effective portable protein on the planet” and says their products are designed to support increasing muscle and decreasing fat. Their focus is on measurable changes in the human body. While that wording is clearly marketing, the science they reference around protein, muscle, and fullness is real and has been researched.
They explain that protein supports muscle and bone, which may help us stay active and independent as we age. They also share that protein is the most filling macronutrient and that the body uses more energy processing protein compared with carbohydrates or fat. While I would personally explain it a little differently, I understand the point they’re making.
The website also states that 75% of the calories come from protein, which they say is significantly higher than many other bars. Their Chief Science Officer is Peter Attia, and while I have some personal thoughts about him, I appreciate the organized way they explain the product. They break the bar down into four parts, or systems: protein, binding, fat, and flavor.
The protein system includes milk protein isolate, collagen, whey protein concentrate, and egg white. Together, these ingredients create a complete amino acid profile, which supports their goal of providing a high amount of protein while keeping calories lower.
Their binding system includes maltitol, glycerin, allulose, tapioca starch, and soy lecithin. These ingredients help hold the bar together while limiting calories and ingredients that may create a larger blood sugar response. What is not clearly explained is that some of these ingredients also function as sweeteners, even if they may affect blood sugar differently than traditional sugar or high fructose corn syrup.
The fat system includes a modified plant fat called EPG, along with small amounts of coconut oil and cocoa butter. This was new to me, so I reviewed their information and did some additional research. EPG is designed to provide the texture of fat with a different caloric impact. This is an example of food science at work, and for me, it raises questions about the nutritional value, how it is created, and how it fits into a regular snack routine.
The flavor system includes cocoa powder, natural and artificial flavors, salt, sucralose, and acesulfame potassium. The brand says the goal is to maintain steady blood sugar levels while creating a product people enjoy. These are not my favorite ingredients, but let’s see what the nutrition facts tell us.
Looking specifically at the Peanut Butter Chocolate Chunk flavor, since that is likely the one I would taste test, each bar contains 150 calories, 2.5g of fat, 14g of carbohydrates, less than 1g of fiber, 0g of sugar, 8g of sugar alcohols, and 28g of protein.
That amount of protein is about the equivalent of 4 ounces of chicken or another animal protein source, making this a larger snack or even a meal-sized portion for many women. Since the fiber is low, I would pair this with fruit or vegetables to create more balance. The net carbs fit within our general guideline of single digits, and the fat amount fits within our general guideline of 5g or less for one processed food. The source of that fat is still something I have questions about.
My biggest concern is that instead of listing ingredients in the traditional order by dry weight, the ingredients are grouped by system as mentioned above. This makes it difficult to compare the ingredients or understand which ones make up the largest portion of the bar. Typically, ingredients are listed from most to least incorporated.
Overall, I like what David is trying to create. These bars may be a useful option for increasing protein intake in a convenient and potentially enjoyable way. My reminder is that they do not replace whole foods. Pair them with produce to add fiber and round out your snack or meal.
Since EPG is still a newer ingredient for many people and the full ingredient order is not as clear as we typically see, pay attention to how you feel after eating them. Ingredients matter just as much as, and sometimes more than, the numbers on the label.
Since I first reviewed these, I’ve continued seeing David Bars pop up everywhere. Have you seen them? Have you tried them? I’d love to know what you think. Share in the comments!