What Are the Ingredients in David's Protein Bars?

January 12, 2026 •

3 min read

According to one 2025 review, David's Protein Bars are known for delivering a high-protein, low-calorie macronutrient profile, offering 28 grams of protein for only 150 calories. For health-conscious consumers, understanding what are the ingredients in David's protein bars is essential to evaluate how this is achieved.

Quick Summary

The article breaks down the ingredient list for David's protein bars into four distinct systems: protein, binding, fat, and flavor. It explains the function of each component, discusses key ingredients like EPG and allulose, and addresses common consumer questions.

Key Points

Protein System: David's bars contain a multi-source protein blend of Milk Protein Isolate, Whey Protein Concentrate, Collagen, and Egg White, providing 28g of protein.
Binding System: A combination of Maltitol, Allulose, Glycerin, Tapioca Starch, and Soy Lecithin is used to create the bar's chewy texture and stability.
Fat System: The key ingredient is a modified plant fat called EPG, which significantly reduces the bar's overall calorie count.
Flavor System: Sweetness comes from zero-calorie artificial sweeteners like Sucralose and Acesulfame Potassium, along with cocoa and natural and artificial flavors.
Low Calorie & Zero Sugar: The bars achieve 150 calories and 0g sugar primarily through the use of modified fat (EPG) and artificial sweeteners.
Not for Allergies: The bars contain common allergens like milk, egg, and soy, and are processed in facilities with peanuts and tree nuts.

Decoding David's Unique Ingredient Approach

David Protein was co-founded by Peter Rahal, previously of RXBar, to create high-protein, low-calorie foods. Unlike many competitors, David's bar is engineered to maximize protein density with minimal calories, a strategy that heavily relies on its specific ingredient composition. The company organizes its recipe into four distinct systems: the protein system, binding system, fat system, and flavor system.

The Protein System: A Multi-Source Foundation

To provide an impressive 28 grams of protein and a perfect 1.0 Protein Digestibility-Corrected Amino Acid Score (PDCAAS), David's bars use a blend of four different protein sources. This blend ensures a complete amino acid profile to support muscle building and other bodily functions.

Milk Protein Isolate: A highly concentrated form of milk protein, providing both casein and whey.
Whey Protein Concentrate: A common, fast-digesting protein derived from milk.
Collagen: A structural protein that supports skin, hair, and nail health, though it is not a complete protein source on its own.
Egg White: A complete protein source known for its high bioavailability.

The Binding System: Creating Texture Without Sugar

Without these binders, the bar would be little more than flavored protein powder. This system is crucial for achieving the bar's desired chewy, candy-bar-like texture.

Maltitol: A sugar alcohol used for sweetness and texture.
Allulose: A rare sugar that provides sweetness with minimal calories and can also act as a prebiotic fiber.
Glycerin: A sugar alcohol that helps retain moisture, keeping the bar soft over time.
Tapioca Starch: Used to help bind the ingredients together and provide a smooth texture.
Soy Lecithin: An emulsifier that helps blend the fats and liquids smoothly.

The Fat System: Revolutionizing Calorie Reduction

This is one of the most innovative and controversial aspects of the David bar's formulation. Traditional fat contains 9 calories per gram, while David's unique approach significantly reduces this impact.

Modified Plant Fat (EPG): An esterified propoxylated glycerol, this specially engineered fat is mostly undigested by the body, providing 92% fewer calories than traditional fats. Its use is a major factor in the bar's low-calorie count.
Coconut Oil: A traditional fat used for flavor and texture. Some flavors may also contain other oils like palm kernel oil.

The Flavor System: Sweeteners and Natural Flavors

The flavor system adds taste with a near-zero caloric impact. However, there has been some confusion regarding ingredient labeling on the company's website versus the actual product.

Cocoa Powder (processed with alkali): A common flavoring agent used in chocolate-based bars.
Natural and Artificial Flavors: Provides the specific flavor profile for each variety.
Salt: Enhances flavor and balances sweetness.
Sucralose and Acesulfame Potassium: High-intensity artificial sweeteners that add zero-calorie sweetness.

David Protein Bars vs. Quest Bars: An Ingredient Comparison


Feature	David Protein Bars	Quest Nutrition Protein Bars
Protein per Bar	28g	17-21g (depending on flavor)
Calories per Bar	150 calories	180-200 calories (depending on flavor)
Protein Sources	Milk Protein Isolate, Whey Protein Concentrate, Collagen, Egg White	Protein Blend (Milk Isolate, Whey Isolate)
Sugar	0g	< 1g (some sugar alcohols)
Key Fat Source	Modified Plant Fat (EPG), Coconut Oil	Varies, often includes nuts/seeds, palm kernel oil
Key Sweeteners	Sucralose, Acesulfame Potassium, Maltitol, Allulose	Erythritol, Stevia
Key Allergen Warnings	Milk, Egg, Soy, often Peanuts depending on flavor	Milk, often Soy/Nuts

Noteworthy Ingredients: EPG and Allulose

David's bar formulation stands out because of its use of specific engineered ingredients, particularly EPG and allulose. EPG, a modified plant fat, allows the bar to achieve its creamy texture and richness with significantly fewer calories. Developed in the 1990s, this niche ingredient was acquired by David's parent company in 2025 to scale production. Allulose, a low-calorie rare sugar, contributes to sweetness without affecting blood sugar levels. Both are key to the brand's low-calorie, zero-sugar promise, but their presence highlights the highly-processed nature of the bar.

Conclusion: The Final Ingredient Breakdown

What are the ingredients in David's protein bars? The answer reveals a strategically engineered product. It's not a whole-foods bar but a technically formulated one, designed to deliver maximum protein density per calorie. By utilizing a blend of high-quality protein sources and a combination of unique binders and fats like EPG and allulose, the company crafts a convenient snack that satisfies cravings while adhering to specific macronutrient goals. However, consumers should be aware of the artificial sweeteners, modified ingredients, and potential allergens. This transparency allows individuals to make the most informed decision for their dietary needs.

Garage Gym Reviews provides an in-depth look at David's formulation and customer feedback

Frequently Asked Questions

EPG, or esterified propoxylated glycerol, is a modified plant fat used to reduce the calorie content of David's protein bars. It provides the richness and texture of traditional fat but is mostly undigested by the body, contributing significantly fewer calories.

Yes, ingredients lists show that David's protein bars contain artificial sweeteners like Sucralose and Acesulfame Potassium to provide zero-calorie sweetness. The company has previously made conflicting claims regarding artificial ingredients on its website.

Yes, according to product details and reviews, David's protein bars are formulated to be gluten-free.

David's protein bars contain milk, egg, and soy. Depending on the flavor, they may also contain peanuts or tree nuts. They are processed in facilities that handle common allergens.

David's bars achieve 28g of protein per serving by using a blend of four high-quality protein sources: milk protein isolate, collagen, whey protein concentrate, and egg white.

David Protein was co-founded by Peter Rahal, the former co-founder of RXBar, and Zach Ranen.

Allulose is a rare sugar that provides sweetness with minimal calories and does not cause blood sugar spikes. Some research suggests it can act as a prebiotic fiber. However, like other novel ingredients, its long-term effects are a subject of ongoing study.