Complete Ingredient Details
Soy protein isolate
A highly refined soy-derived protein powder (~90% protein) used to boost protein in bars, shakes, and meat or dairy alternatives.
Category: Plant Proteins
Processing Level: 8
Source: Defatted soybean flakes
Purpose: Concentrated plant protein used to raise protein content and improve texture/emulsification in foods.
Manufacturing Method: Alkaline extract, precipitate, wash, dry
Why Manufacturers Choose It: High protein at low cost with reliable functionality and supply.
Commonly Found In: protein bars;protein powders;meat analogs;shakes;baked goods
Health Score: 7
Bottom Line: Soy protein isolate is a concentrated, complete plant protein that helps many people meet daily protein needs. It’s more processed than whole soy foods, so choose it if you value convenience and vegan protein, and pick alternatives if you prefer minimally processed options or experience digestive discomfort at large doses.
Micronutrients: ["Iron","Phosphorus","Potassium"]
Antioxidants: ["Isoflavones (genistein, daidzein)","Phenolic acids","Saponins"]
Healthier Alternatives: Pea protein isolate, Whey protein isolate, Pumpkin seed protein
Scientific References:This ingredient information is backed by scientific research:
Cane invert syrup
Liquid sweetener made from cane sugar in which sucrose is split (inverted) into roughly equal parts glucose and fructose, giving higher solubility, moisture retention, and reduced crystallization compared with table sugar.
Category: Sugar
Subcategory: Syrups
Processing Level: 6
Source: Sugarcane
Purpose: Liquid sweetener used to add sweetness and retain moisture.
Manufacturing Method: Acid or enzyme hydrolysis of sucrose
Why Manufacturers Choose It: It dissolves easily, resists crystallization, retains moisture, and tastes slightly sweeter than sucrose.
Commonly Found In: protein bars, granola, cookies, ice cream, candy
Health Score: 3
Bottom Line: Cane invert syrup improves texture and stability in many foods, but nutritionally it is just added sugar. Enjoy sparingly and keep total added sugars low.
Healthier Alternatives: Honey, Maple syrup, Date paste
Scientific References:This ingredient information is backed by scientific research:
Cane sugar
Crystallized sucrose made from sugarcane; a common caloric sweetener that provides quick energy and sweetness.
Category: Sugar
Subcategory: Sugars
Processing Level: 4
Source: Sugarcane stalks
Purpose: Caloric sweetener that provides sweetness and quick energy.
Manufacturing Method: Crush, clarify, evaporate, crystallize, refine
Why Manufacturers Choose It: Low cost, consistent 1:1 sweetness, and wide availability.
Commonly Found In: protein bars, cereals, cookies, sauces, drinks
Health Score: 3
Bottom Line: Refined cane sugar is pure sucrose that delivers sweetness and quick energy but little else. Keep intake low and infrequent per WHO advice to limit blood-sugar spikes, extra calories, and tooth decay.
Healthier Alternatives: Honey, Maple syrup, Date paste
Scientific References:This ingredient information is backed by scientific research:
Brown rice syrup
A thick, amber sweetener made by breaking rice starch into simpler sugars (mostly maltose and maltotriose). It’s less sweet than table sugar but has a very high glycemic index.
Category: Sugar
Subcategory: Syrups
Processing Level: 5
Source: Brown rice
Purpose: Sweetener and binder that holds moisture.
Manufacturing Method: Enzymatic starch hydrolysis & evaporation
Why Manufacturers Choose It: Neutral taste with strong binding and humectant performance at a competitive cost.
Commonly Found In: granola bars, protein bars, cereals, rice milk, sauces
Health Score: 3
Bottom Line: Brown rice syrup is a fructose-free, highly refined sweetener that binds well but offers little nutrition and spikes blood sugar; arsenic carryover from rice is an added concern for young children.
Micronutrients: ["Potassium","Calcium","Magnesium"]
Antioxidants: []
Healthier Alternatives: Honey, Date paste, Maple syrup
Scientific References:This ingredient information is backed by scientific research:
Chicory fiber
A soluble prebiotic fiber (inulin/oligofructose) extracted from chicory root that adds fiber, mild sweetness, and texture.
Category: Fibers
Processing Level: 6
Source: Chicory root
Purpose: Soluble prebiotic fiber used to add dietary fiber, mild sweetness, and texture.
Manufacturing Method: Hot-water extract, refine, spray-dry
Why Manufacturers Choose It: It provides fiber and creamy texture while enabling sugar reduction with consistent performance.
Commonly Found In: protein bars, cereals, yogurts, meal shakes, baked goods
Health Score: 7
Bottom Line: Chicory fiber is a refined, plant‑derived soluble fiber with a solid safety record that can help with regularity and gut bacteria. Most people do well at modest intakes; if you’re sensitive, start low and increase slowly.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Oat fiber, Apple fiber, Jerusalem artichoke fiber
Scientific References:This ingredient information is backed by scientific research:
Glycerin
A clear, sweet, syrupy liquid that holds water (a moisture-attracting compound called a humectant) and helps keep foods soft, moist, and stable.
Category: Additive
Subcategory: Other
Processing Level: 8
Source: Fats and oils
Purpose: Humectant and solvent that holds moisture, softens texture, and carries flavors in foods.
Manufacturing Method: Natural derivative with refined purification
Why Manufacturers Choose It: It reliably keeps products moist with neutral taste, consistent specs, and low cost.
Commonly Found In: ["Protein bars","Icing/frosting","Chewing gum","Dried fruit","Beverages"]
Health Score: 8
Bottom Line: Glycerin is a highly refined derivative of fats and oils and is considered safe at typical amounts. The real‑world risks are big, rapid servings (notably some slush drinks) and off‑spec supply—pace intake, especially for kids, and stick to products using verified food/USP‑grade glycerin.
Healthier Alternatives: Honey, Inulin, Date paste
Scientific References:This ingredient information is backed by scientific research:
Palm oil
A semi-solid vegetable oil pressed from oil palm fruit; refined palm oil is neutral-tasting and shelf-stable, while unrefined “red” palm oil retains carotenoids and vitamin E.
Category: Fats & Oils
Subcategory: Plant Fats
Processing Level: 6
Source: Oil palm fruit
Purpose: Semi-solid plant fat that provides structure and oxidative stability in foods.
Manufacturing Method: Pressed, refined (RBD), fractionated
Why Manufacturers Choose It: Low cost, neutral flavor, and reliable semi-solid texture without hydrogenation.
Commonly Found In: ["Protein bars","Cookies","Baked snacks","Spreads","Creamers"]
Health Score: 5
Bottom Line: Most products use refined palm oil, which behaves like a saturated‑fat source and raises LDL compared with unsaturated oils—so keep it limited and read saturated fat on the Nutrition Facts panel. If you want nutrients from palm, choose clearly labeled red palm oil; otherwise, opt for items that use more unsaturated oils and ensure refined palm oil is well‑controlled for 3‑MCPD/glycidyl esters.
Healthier Alternatives: High-oleic sunflower oil, Cocoa butter, Avocado oil (high-oleic)
Scientific References:This ingredient information is backed by scientific research:
Alkalized cocoa
Cocoa powder treated with an alkali (Dutch process) to raise pH, mellow acidity, darken color, and improve dispersibility—often labeled "processed with alkali."
Category: Cocoa & Chocolate
Subcategory: Cocoa
Processing Level: 8
Source: Cacao beans treated with alkali
Purpose: Provides chocolate flavor with darker color and a smoother, less acidic taste.
Manufacturing Method: Alkali treatment, press, dry & mill
Why Manufacturers Choose It: It delivers smoother flavor, darker color, and reliable dispersibility.
Commonly Found In: protein bars, cookies, brownies, drink mixes, cereals
Health Score: 7
Bottom Line: Alkalized cocoa delivers a smoother, darker chocolate taste but usually contains fewer flavanols than natural cocoa. Enjoy in moderation, choose reputable low‑cadmium sources, and pick natural or high‑flavanol products if vascular benefits are your goal.
Micronutrients: ["Magnesium","Iron","Potassium"]
Antioxidants: ["Epicatechin","Catechins","Procyanidins"]
Healthier Alternatives: Natural cocoa powder, Cacao powder, Carob powder
Scientific References:This ingredient information is backed by scientific research:
Chocolate
A sweet, solid confection made by refining and conching cocoa solids with cocoa butter (and often sugar and milk) into a smooth, meltable matrix.
Category: Cocoa & Chocolate
Subcategory: Chocolate
Processing Level: 6
Source: Cacao beans
Purpose: Provides cocoa flavor and a smooth, meltable fat matrix with some polyphenols.
Manufacturing Method: Roast, refine, conche, temper
Why Manufacturers Choose It: It delivers iconic chocolate flavor, glossy snap, and consumer appeal while binding inclusions in bars and snacks.
Commonly Found In: protein bars, cookies, coatings, granola, candies
Health Score: 6
Bottom Line: Chocolate can fit into a balanced diet, but treat it as a sweet. Choose higher‑cocoa, lower‑sugar options, keep portions modest, and be extra cautious for children and pregnancy due to possible heavy‑metal content.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["(-)-Epicatechin","Flavan-3-ols (catechins)","Procyanidins"]
Healthier Alternatives: Cocoa nibs, Cocoa powder (natural, non-alkalized), Carob powder
Scientific References:This ingredient information is backed by scientific research:
Cocoa butter
The pale-yellow fat pressed from cacao beans; it gives chocolate its firm snap at room temp and melts near body temp for a creamy mouthfeel.
Category: Fats & Oils
Subcategory: Plant Fats
Processing Level: 4
Source: Cocoa beans
Purpose: Plant fat that sets chocolate and melts near body temperature.
Manufacturing Method: Pressed fat, optionally deodorized
Why Manufacturers Choose It: Unique melting and crystallization deliver snap, gloss, and shelf stability.
Commonly Found In: ["chocolate","protein bars","coatings","confectionery","baking"]
Health Score: 7
Bottom Line: Cocoa butter is a pressed plant fat, often further deodorized, and it is the required fat in chocolate. If this ingredient shows up often in your snacks, watch total saturated fat and favor products that limit packaging‑related mineral‑oil contamination and avoid extra solvent‑recovery steps.
Healthier Alternatives: Shea butter, Coconut oil, High-oleic sunflower oil + structuring agents
Scientific References:This ingredient information is backed by scientific research:
High-oleic sunflower oil
A sunflower seed oil bred to be rich in oleic (omega-9) fat, giving it better shelf life and heat stability than regular sunflower oil.
Category: Fats & Oils
Subcategory: Seed Oils
Processing Level: 6
Source: Sunflower seeds
Purpose: Stable, neutral oil that provides mainly monounsaturated fat and helps extend shelf life.
Manufacturing Method: Pressed or solvent-extracted, then refined
Why Manufacturers Choose It: It is heat-stable, neutral-tasting, widely available non-GMO, and cost‑effective for long shelf life.
Commonly Found In: protein bars, nut butters, chips, granola, baked goods
Health Score: 7
Bottom Line: A refined, high‑oleic (omega‑9) seed oil that’s more stable than regular sunflower oil and a reasonable fat choice in packaged foods. The main health watch‑outs are trace refining byproducts (3‑MCPD/GE) and potential mineral‑oil contaminants (MOAH), so treat it as one fat among many and make sure your diet also supplies omega‑3s.
Healthier Alternatives: Extra-virgin olive oil, High-oleic canola oil, High-oleic safflower oil
Scientific References:This ingredient information is backed by scientific research:
Rice flour
A finely milled powder made from rice; naturally gluten-free and used to add bulk, bind, and soften texture in snack bars and other foods.
Category: Flours & Starches
Subcategory: Flours
Processing Level: 3
Source: Rice grain (Oryza sativa)
Purpose: Naturally gluten-free flour used to add bulk and binding.
Manufacturing Method: Dry-milled and sifted grain flour
Why Manufacturers Choose It: Neutral taste, low cost, and reliable texture in gluten-free products.
Commonly Found In: snack bars, crackers, noodles, gluten-free bread, batters
Health Score: 6
Bottom Line: Rice flour is a straightforward, gluten‑free grain flour that most people tolerate well but offers modest nutrients when refined. The main watch‑outs are inorganic arsenic (especially for infants) and verifying gluten‑free labeling if you must avoid gluten.
Micronutrients: ["Manganese","Selenium","Magnesium"]
Antioxidants: []
Healthier Alternatives: Oat flour, Sorghum flour, Cassava flour
Scientific References:This ingredient information is backed by scientific research:
Palm fat
Semi-solid vegetable fat rendered from oil palm fruit; often listed as ‘palm oil/fat’ in snacks for texture and shelf life.
Category: Fats & Oils
Subcategory: Plant Fats
Processing Level: 6
Source: Oil palm fruit
Purpose: Semi-solid plant fat used to provide structure, creamy texture, and shelf-stable performance in foods.
Manufacturing Method: Pressed, refined, and fractionated
Why Manufacturers Choose It: Dependable semi-solid functionality at low cost with good oxidative stability and global availability.
Commonly Found In: ["Chocolate coatings","Baked goods","Protein bars","Spreads","Instant noodles"]
Health Score: 5
Bottom Line: Most packaged foods use fully refined palm fat, which is high in saturated fat and can carry small amounts of refining‑formed contaminants. If heart health drives your choice, pick products that use higher‑unsaturated oils and, when you do buy palm, look for deforestation‑free certification.
Healthier Alternatives: Cocoa butter, Shea butter, High-oleic sunflower oil + structurant
Scientific References:This ingredient information is backed by scientific research:
Rice starch
A fine, white, neutral-tasting starch extracted from rice; used to thicken, bind, and create smooth, creamy textures. Naturally gluten-free when produced without cross-contact.
Category: Flours & Starches
Subcategory: Starches
Processing Level: 6
Source: Rice grain endosperm
Purpose: Starch used to thicken, bind, and create smooth textures.
Manufacturing Method: Wet milling with enzyme/alkali purification
Why Manufacturers Choose It: It delivers a smooth, white finish and can replace modified starches without additive E-numbers.
Commonly Found In: ["Protein bars","Infant formula","Coatings","Sauces","Gluten-free baking"]
Health Score: 7
Bottom Line: Rice starch is a refined, gluten‑free thickener that delivers very smooth texture but little nutrition. For most people it is safe in small amounts; the main watchouts are extra carbs and, for sulfite‑sensitive individuals, checking labels when needed.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Brown rice flour, Tapioca starch, Oat flour
Scientific References:This ingredient information is backed by scientific research:
Soy flour
Finely milled soybean flour (full-fat or defatted). It boosts protein, binds water, improves texture/color in baked goods, and is a common plant-protein base in snacks and bars.
Category: Flours & Starches
Subcategory: Flours
Processing Level: 4
Source: Milled soybeans
Purpose: Protein-rich flour used to boost protein and bind water.
Manufacturing Method: Dehull, extract oil, toast, mill & sieve
Why Manufacturers Choose It: It delivers high protein and binding at low cost and is widely available.
Commonly Found In: protein bars; cookies; breads; gluten-free mixes; meat analogs
Health Score: 7
Bottom Line: Soy flour is a protein‑dense, low‑GI plant flour that can be a useful way to add protein and nutrients. The main caveat is how it’s made: defatted versions are solvent‑extracted, so choose full‑fat or organic if you prefer to avoid that.
Micronutrients: ["Iron","Folate","Potassium"]
Antioxidants: ["Genistein","Daidzein","Glycitein"]
Healthier Alternatives: Oat flour, Chickpea flour, Almond flour
Scientific References:This ingredient information is backed by scientific research:
Soy lecithin
A mixture of natural phospholipids taken from soybean oil refining that helps oil and water mix (emulsifier) and can stabilize texture.
Category: Additive
Subcategory: Emulsifiers
Processing Level: 6
Source: Soybeans
Purpose: Emulsifier that helps oil and water mix and improves flow and texture.
Manufacturing Method: Natural phospholipid from oil refining
Why Manufacturers Choose It: Reliable emulsifying at tiny, low-cost doses and widely available supply.
Commonly Found In: ["Chocolate","Baked goods","Spreads","Powders","Supplements"]
Health Score: 8
Bottom Line: Soy lecithin is a refined emulsifier used in tiny amounts, and independent reviews judge these uses as safe. If you want to skip bleaching or solvent deoiling, choose organic or sunflower lecithin—and if you manage a soy allergy, check the label every time.
Healthier Alternatives: Sunflower lecithin, Enzymatically modified lecithin, Acacia gum
Scientific References:This ingredient information is backed by scientific research: