The protein bar industry yet again faces another controversy. When the RXBAR founder sold his company to Kellogg for $600 million after starting it with just $10,000, he signed a non-compete agreement.
Once that expired, sources state that Peter Rahal returned to the protein bar business with a new venture called David Bar.
The new company quickly drew attention not only because of Rahal’s comeback, but also because of the high-profile names attached to it. Longevity physician Dr. Peter Attia joined as chief science officer and investor, while neuroscientist Andrew Huberman helped promote the brand publicly.
The original RXBAR Bar had been refreshingly simple, listing ingredients like three egg whites, 14 peanuts, and two dates right on the front of the package. While not entirely natural, the formula was recognizable.
David Bar, however, takes a very different approach.
In pursuit of the highest possible protein-to-calorie ratio, the company moved away from whole-food ingredients and instead relies heavily on industrial components such as glycerin, allulose, tapioca starch, milk protein isolate, collagen, and whey protein concentrate.
The result is striking: 28 grams of protein in just 150 calories. At that ratio, someone eating 2,000 calories a day could theoretically meet about half of their daily protein needs while consuming less than 10% of their calories from a single bar.
But the ingredient drawing the most scrutiny is EPG, short for esterified propoxylated glycerol. It is a chemically modified vegetable oil designed to contribute almost no usable calories.
According to its formulation, roughly 92% of EPG is not digested, passing through the body without being absorbed.
For many, this immediately evokes comparisons to Olestra, the infamous fat substitute from the 1990s that became notorious for unpleasant gastrointestinal side effects, including an*l leakage.
Supporters of EPG argue that its chemical structure increases saturation and melting point, theoretically reducing those risks. However, concerns remain about what happens when it’s consumed in large quantities over time.
David Bar has also raised eyebrows for its aggressive business strategy. The company reportedly raised $75 million, acquired Epigco, the holder of the EPG patent, and then cut off supply of the ingredient to competing companies.
As with many novel chemical additives, critics point out that the long-term health effects are still unknown, and may not be fully understood for years.
Nutrition experts and skeptics argue that this represents yet another step away from real food at a time when the public conversation is increasingly focused on the dangers of ultra-processed diets.
And the controversy hasn’t stopped with ingredients.
Chief Science Officer Dr. Peter Attia was recently named in the congressional documents released, showing he maintained an extensive relationship with convicted offender Jeffrey Epstein. Their relatinship continued long after Epstein’s 2008 arrest.
An archived version of the David Protein website from December 7, 2025, listed Attia as Chief Science Officer alongside Huberman. The company’s current website, however, shows only Huberman, with Attia’s name, title, and photograph removed.
Initially, the company offered no explanation. Peter Rahal has since released a statement confirming that Attia has stepped down from his role as Chief Science Officer.
According to social media analytics, Attia has reportedly lost around 120,000 followers since the documents became public.
