You don’t need to refrigerate our protein bars. Cold temperatures can cause the bars to harden, but if you prefer a firmer, chewier texture, you can store them in a cool place. For a softer texture, keep the bars in your pocket for a while before eating or store them in a warmer spot. If you want the softest, dessert-like texture: remove the packaging and microwave the bar for 15–30 seconds. It will become super soft, like a brownie, and you can even enjoy it with a spoon!

Yes. We use dairy free Belgian dark chocolate.

Although none of our five ingredients (collagen, oatmeal, peanut butter, honey, dark chocolate) inherently contain gluten, our oats are processed in a facility that comes in contact with other gluten containing products so there may be trace amounts. It depends on your sensitivity to gluten!

No. Our protein bars contains collagen and honey, which are both products from animals.

Among the five ingredients, protein is present in collagen, peanut butter, oats, and dark chocolate in descending concentration. Most of the protein comes from collagen protein, which is up to 96% protein by mass. The second largest contributor is from the natural peanut butter, made with dry roasted peanuts. This is a great complement because peanuts contain the amino acid tryptophan, which is the only amino acid missing in collagen. As always, we recommend that you do not rely on the collagen protein bars as your sole source of protein. Eat a balanced and varied diet to make sure you are ingesting all the necessary building blocks to maintain health and recovery. “The results of twenty years of research indicate that the inclusion of collagen peptides in the diet can lead to various improvements in health. According to the current protein quality evaluation method PDCAAS (Protein Digestibility-corrected Amino Acid Score), collagen protein lacks one indispensable amino acid (tryptophan) and is therefore categorized as an incomplete protein source. Collagen protein displays a low indispensable amino acid profile, yet as a functional food, collagen is a source of physiologically active peptides and conditionally indispensable amino acids that have the potential to optimize health and address physiological needs posed by aging and exercise. The objective of this study was to determine the maximum level of dietary collagen peptides that can be incorporated in the Western pattern diet while maintaining its indispensable amino acid balance. Iterative PDCAAS calculations showed that a level as high as 36% of collagen peptides can be used as protein substitution in the daily diet while ensuring indispensable amino acid requirements are met. This study suggests that the effective amounts of functional collagen peptides (2.5 to 15 g per day) observed in the literature are below the maximum level of collagen that may be incorporated in the standard American diet.” - from "Significant Amounts of Functional Collagen Peptides Can Be Incorporated in the Diet While Maintaining Indispensable Amino Acid Balance” DOI: 10.3390/nu11051079

We source our Belgian Dark Chocolate from Belcolade. On their website, they write: “Belcolade is committed to offer 100% sustainable chocolate by 2025. Our Cacao-Trace sustainability program is leading our impact towards a fairer cocoa value chain. In line with our purpose for a better planet, Belcolade is investing to become the world’s first carbon-neutral chocolate factory. We are also transitioning towards sustainable and recyclable packaging.”

We use 100% honey. The Belgian dark chocolate contains some sugar as well, but we do not add any sugar ourselves apart from the sugar found in honey. Our ingredient label says Sugars (Honey) to follow labelling guidelines set out by the Canadian government: "Honey falls under the definition of a sugars-based ingredient because it is considered a sweetening agent. As such, when honey is used in multi-ingredient foods such as candies and biscuits, honey is required to be grouped in parentheses following the term "Sugars" in the list of ingredients and placed in descending order of its proportion by weight relative to the other ingredients in the product [B.01.008.3(1), (2) and (3), FDR]."