the science of good snacks
We didn't throw trendy superfoods into a bar and hope. Every ingredient was chosen for a reason, and for most of them there's published research behind that choice.
How to read this page: under each ingredient we've linked peer-reviewed studies on that ingredient. Those studies were done on the ingredient, not on our bars, and usually at intakes different to what's in a 50g bar. We're showing you why we chose what we chose. We're not telling you what a Raised bar will do for you.
The links go straight to the papers. Read them yourself.
This page is information, not health advice. Talk to your doctor or a qualified health professional before making significant dietary changes, especially if you have a medical condition, take medication, or are pregnant or breastfeeding.
this is for the ones who like the details
collagen protein: The Structural Protein In Joints And Ligaments
Your joints take a beating. Whatever your training looks like - running, lifting, grappling, cycling, or just staying active across decades - the connective tissue holding it all together does a lot of work.
Collagen is the main structural protein in ligaments, tendons and cartilage. It's the most researched ingredient in the bar and the reason the bar exists. We use Australian grass-fed bovine collagen, sent direct from a producer in regional NSW to our manufacturer.
Unlike proteins aimed at muscle growth, collagen is about the structures that keep you moving.
For context: studies in this area typically use 5 to 10g of collagen peptides daily. A 50g Raised bar contains around 5g.
The research on collagen:
Joint function and pain: Studies indicate collagen peptide supplementation, particularly alongside exercise, has been associated with improvements in joint pain and function in athletes and older adults (Khatri et al., 2021), (Clark et al., 2008), (Kimira, 2019).
Ligament stability: A trial in athletes with chronic ankle instability reported improvements in subjective joint stability following specific collagen peptide supplementation (Dressler et al., 2018).
Connective tissue: Research suggests collagen supplementation may contribute to the synthesis of extracellular matrix components involved in tissue repair (Brueckheimer et al., 2025).
Pumpkin Seed Protein: Australian Grown, Mineral Rich
This isn't just about hitting a protein number. We use Australian-grown pumpkin seed protein, one of the only sources grown and produced in this country.
It's around 49% protein, and it brings magnesium, zinc and iron with it. Between the pumpkin seed protein and the sprouted brown rice protein, you get a complete amino acid profile from plants, sitting alongside the collagen.
The research on pumpkin seed protein:
Mineral content: Pumpkin seed protein is a source of magnesium (780mg/100g), zinc (14mg/100g) and iron (13.4mg/100g). Supplier analysis, Pepo Farms.
Antioxidant activity: Studies indicate pumpkin seed protein exhibits antioxidant activity in laboratory and animal models (Monica et al., 2020), (Nkosi et al., 2006).
Amino acid profile: Research describes pumpkin seed protein as having a strong amino acid profile including tryptophan and histidine (Innocent-Ukachi, 2019).
Sprouted Brown Rice Protein: The Other Half Of The Amino Profile
Not all plant proteins are the same. Sprouting changes the grain before it's processed, and we use sprouted brown rice protein partly for that and partly because it pairs so well with pumpkin seed protein.
Together the two cover a complete amino acid profile. It's also light, so the bar doesn't sit heavily whether you eat it before training, after, or somewhere in between.
The research on sprouted brown rice:
GABA content: Sprouted brown rice has been identified as a natural source of gamma-aminobutyric acid (Thitinunsomboon et al., 2013).
Mineral bioavailability: Studies indicate the sprouting process reduces phytic acid, which research associates with improved bioavailability of magnesium, zinc and iron (Li et al., 2024).
Antioxidant compounds: Sprouted brown rice has been shown to contain higher levels of gamma-oryzanol and phenolic compounds than unsprouted rice (Bulatao et al., 2012).
Date-Based Carbs: Real Food, No Syrups
Dates are the carbohydrate base and most of the sweetness. Natural sugars, with the fibre that comes with whole fruit rather than syrup.
We use them because they do three jobs at once: sweetness, energy and binding. No glucose syrup, no added sugar, no artificial sweeteners.
The research on dates:
Composition: Dates supply magnesium, potassium and B vitamins, along with phenolic and flavonoid compounds (Barakat & Alfheeaid, 2023).
As a sugar alternative: Research has examined dates as an alternative to refined sugars in food formulation, noting their fibre content (Sayas-Barberá et al., 2023).
Glycaemic response: Studies indicate higher-fibre date varieties may produce a lower glycaemic response than refined sugars (Mirghani, 2021).
Soluble Tapioca Fibre: The Binder That Earns Its Place
Most bars are held together with glucose syrup, brown rice syrup or hardened palm oil. We use soluble tapioca fibre.
It does the structural work, holding everything together and giving the bar its texture, without the refined sugars or processed fats that usually do that job. It also contributes to the dietary fibre in every bar.
It's the least glamorous ingredient on the list and one of the most deliberate. Swapping the binder is the easiest way to make a bar cheaper, and the fastest way to make it worse.
The research on soluble tapioca fibre:
Digestive tolerance: A randomised, double-blind, placebo-controlled trial in healthy adults reported no significant difference in gastrointestinal symptoms compared with placebo, at intakes higher than the amount in a single bar (Gourineni et al., 2018, Nutrients).
Effect on gut bacteria: Studies indicate that regular soluble tapioca fibre intake may influence populations of gut bacteria including bifidobacteria and lactobacilli (Yen et al., 2011, Nutrition).
Pink Lake Salt: Mineral Rich & Full Of Kick
We sweat. A lot. The Mount Zero Pink Lake Salt we use adds sodium and potassium, minerals that may support rehydration and normal muscle function after hard training. Real salt from Australia, sustainably hand-harvested.
Being straight with you: what's in one bar is nowhere near what you'd lose in a tough training block. It's there to season the bar properly and to remind you to get a drink into you, not to replace an electrolyte strategy.
The research on pink lake salt:
Rehydration: Studies indicate that rehydrating with water alone may dilute blood sodium, and that including sodium in food or drink after training may support fluid retention (Costin et al., 2019).
Mineral content: Pink salts contain trace amounts of potassium, magnesium, calcium and iron. Supplier information, Mount Zero Olives.
Recovery between sessions: Research suggests fluid and sodium replacement after training may support recovery ahead of the next session (Shirreffs et al., 2004).
The Supporting cast
These are the ingredients that back up our key players while also delivering their own powerful nutritional benefits. These guys are also responsible for delivering epic flavour so you won't find them across the whole range, they only make a cameo appearances in certain products.
Acai: The Brazilian Powerhouse
This Brazilian berry earns its place beyond the smoothie bowl. Acai is naturally high in anthocyanins, the pigments that give it that colour.
Also, honestly, how do you build a food brand born in Brazilian Jiu-Jitsu without a bit of acai in it?
The research on acai:
Polyphenol content: Acai is rich in polyphenols including anthocyanins and flavonoids (Vasconcelos et al., 2019), (Figueiredo & Biernet, 2014).
Exercise studies: A study in athletes reported changes in antioxidant capacity and markers of exercise-induced muscle damage following acai consumption (Fantini et al., 2019).
Cacao: The Food Of The Gods
More than a flavour. Raw cacao is minimally processed, so it keeps more of what's in the bean than the heavily alkalised cocoa used in most confectionery.
It's naturally high in polyphenols, particularly flavanols, and contains theobromine, a compound related to caffeine but slower and gentler.
We use cacao nibs and cacao powder in the Raw Cacao and Roast Almond bar because they taste the way cacao is supposed to taste, not like chocolate flavouring.
The research on cacao:
Oxidative stress markers: Studies indicate cocoa polyphenol intake may be associated with reduced markers of oxidative stress following intense physical activity (Fratter et al., 2019), (Davison et al., 2021).
Polyphenol content: Cacao is a source of polyphenols, particularly the flavanol (-)-epicatechin (Crozier et al., 2011).
the bottom line
The ingredients you find in a product are very important. Just as important as the ones you don't find.
Every ingredient at Raised earns its place. No fillers, no numbers you can't pronounce, and nothing we wouldn't eat ourselves.
It's simple. It's deliberate. And it's made to keep up with real life.
