Identify the actual source
Whey is milk-derived; egg-white powder comes from egg. Plant-based recipes may use ingredients such as pea or soy protein, nuts or a combination. Read the list rather than guessing from a picture or flavour name.
Henry uses egg-white powder and almond butter. It contains egg and almonds and is not vegan. That straightforward information may already settle whether it belongs on your shortlist.
Check dietary suitability first
If you avoid animal ingredients, an egg or whey bar will not meet that preference. If you have an allergy, the relevant allergen information is more important than a broad description such as plant-based.
The Food Standards Agency warns that vegan labelling should not be treated as an allergen-free guarantee. Check the full label and any precautionary information for the exact product.
Compare the finished recipe
The amount of protein per serving, the serving weight and the other ingredients all matter. A bar containing one protein source is not automatically higher in protein than every bar containing another. Proportions differ.
Likewise, flavour and texture come from the whole recipe. A poor experience with one product does not tell you how every bar made with the same protein ingredient will taste.
Choose using your own priorities
Make a short comparison with dietary suitability, protein per bar, portion size, taste and price. If specialised training or medical requirements determine your choice, get advice that addresses those requirements specifically.
For an everyday snack, there is no need to turn the ingredient source into a universal ranking. A suitable recipe that you enjoy and can easily carry is a more useful outcome than winning an argument about one ingredient.
Sources & further reading
Sources checked on 4 October 2026.