Built Bar Highlights:
- 100% Real Chocolate
- High in Protein
- Low in Sugar
- All Natural Flavoring and Coloring
- No Artificial Preservatives
About the Chocolate
The use of high-quality chocolate could be considered one of the ‘secrets’ of Built Bar. Built Bar's perfectly tempered dark chocolate mixes with their naturally flavored protein base to produce a flavor combination reminiscent of high-quality candy or dessert. The lingering chocolate aftertaste – your last impression of the bar – is in sharp contrast to other protein bars which have quite negative aftertastes. Though their choice of chocolate does contribute a small amount of sugar to the bar, Built Bar has found that the fiber and protein present greatly decrease the rate of sugar absorption, giving no noticeable blood sugar spike in either Type 1 or Type 2 diabetics.
Natural Flavoring and Coloring
Built Bar only uses natural flavors and natural colors.
Whey Protein Isolate
There are several sources of protein used in protein bars. Three most often are whey, egg whites, and products from soybeans. Whey protein isolate was chosen for the bars because it is a complete protein, which means it has all the essential amino acids, it has high digestibility, and a mild taste.
The isolate version Built Bar used does not contain casein or lactose, which are the components of milk that some people are allergic to. Very few individuals are sensitive to whey protein isolate.
After research, Built Bar eliminated soy as a possible protein base. Though it is a complete protein, it has an unpleasant, beany taste that must be masked. Second, and possibly more important, is that soy contains various enzymes that inhibit the digestion of proteins, fats, and carbohydrates. These anti-nutritional enzymes actively prevent you from getting nutrition. Soy protein is flexible in its texture and has a low cost, but the other attributes make it a poor choice for a general protein bar.
Built Bar researched using egg white, which is a widely available, complete protein and has a digestibility almost equal to whey protein. A major problem with egg white is that the sources of egg white protein process their powder in different ways. One batch might absorb a certain amount of water while another will absorb much less. It was this inconsistency that led them away from egg whites.
* This product is sensitive to heat. During summer months, please consider purchasing our Cold Pack Service to avoid possible melting. Also consider upgrading to Priority shipping or 2-day Air as the cold pack service only guarantees 48 hours of protection. Unfortunately, Netrition cannot control weather conditions which could affect products once an order has left our warehouse. We promptly ship all orders from our climate-controlled warehouse, but extreme temperature fluctuations during transit are out of our control. No returns, exchanges or credits on products that might have been affected by melting.
Simple Solution to a Sticky Situation: If you encounter product melting issues, place boxes of bars or unopened items in the refrigerator for about an hour. For best results, minimize handling of individually wrapped products as much as possible. Although appearance may be slightly altered, items will re-harden with no loss of nutrition or taste.