The Gillett Health Podcast Protein Bar Taste Test
Feb 10, 2026
Jeff, co-owner of Supplement Superstore and one half of The Protein Bros, brings product expertise and tasting commentary. They sample and compare bars, debate sugar substitutes like allulose and their calorie claims. Texture, crunch, protein sources, and marketing transparency get lively discussion. Rankings and favorite flavors round out the taste test.
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Protein Source Drives Bar Texture
- High-protein bars vary widely in protein source and texture, affecting mouthfeel and quality perception.
- Casein, whey, milk isolates, collagen, and soy create distinct taste and functional differences in bars.
Compare Labels, Not Just Marketing
- Check nutrition labels for calories, fat, and allulose content to compare bars accurately.
- Expect higher-calorie bars when they avoid 'fake fat' and use real fats instead of low-calorie substitutes.
Allulose Lowers Net Carb Impact
- Allulose behaves like fructose but is largely non-caloric in practice due to low absorption and thermic effects.
- Labels may list total carbs, so net carbs can differ from listed carbs when allulose is present.