Champion Nutrition SnacBar, 24/1.5oz Bars

Quantity in Basket: None Item: CN15 Retail: $35.95 Price: $19.95 Flavor: Chocolate Peanut Butter Quantity:

SNACBAR

Professional Athletes Can't Afford To Eat Junk Food And Neither Can You!

You don't have to be a fanatic to stick to your healthy diet! Even though SNACBAR's taste like candy bars, they are nutritionally sound, and you can eat them without falling off the "diet wagon".

Instead of the measly three grams of protein and portly twelve grams of fat found in the average candy bar, SNACBAR's are packed with up to twelve grams of protein - Whey protein and caseinate protein, Not lower grade soy protein or collagen - They also provide your body withnd the high energy of complex carbohydrates. Yet, they contain only 3 grams of fat. Once you try one, you may never miss a conventional candy bar again.

So next time you're hungry and want a quick and tasty snack, do what more and more recognized professional athletes are doing: reach for a SNACBAR and satisfy your sweet tooth and your dietary plans at the same time.

This product is manufactured on shared equipment that processes peanuts, tree nuts, soy, milk, eggs and wheat.

Ingredients:
High-fructose syrup (from corn, pineapple, pears, peaches and honey), whey protein concentrate, chocolate coating (sucrose, fractionated palm kernel oil, cocoa powder, whey, nonfat milk powder, lecithin [an emulsifier], natural vanilla flavor), calcium caseinate, nonfat dry milk, glycerine, lowfat dutch cocoa, natural flavoring, maltodextrin, lecithin, salt, carrageenan.

Note: - Nutritional Facts and Ingredients may vary slightly depending upon flavor

Frequently Asked Questions:

Is SNACBAR a Meal Replacement Bar?
No. SNACBAR is a healthy alternative to a candy bar. SNACBAR is 28% protein and delivers up to 12 g of protein per bar, whereas a candy bar may be up to 12% fat and only 2% protein.

How come you have a fractionated oil in a nutrition bar?
In order to have a chocolate coating that can withstand warm temperaures. It became necessary to include a fat that had a higher tolerance to heat than cocoa butter, yet still provide the mouthfeel of milk chocolate and ensure shelf stability. To achieve this goal, a fractionated oil was included in the coating.

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