Complete Ingredient Details
Tapioca concentrate
A concentrated cassava-based glucose syrup (often sold as “tapioca syrup”) used to sweeten and bind snack bars, confections, and baked goods.
Category: Sugar
Subcategory: Syrups
Processing Level: 5
Source: Cassava root starch
Purpose: Sweet syrup that binds and holds moisture.
Manufacturing Method: Enzymatic hydrolysis, refine & concentrate
Why Manufacturers Choose It: Neutral taste, non-GMO image, and reliable texture/chew control across DE levels.
Commonly Found In: ["granola bars","protein bars","gummies","cookies","sauces"]
Health Score: 3
Bottom Line: Tapioca concentrate is a highly refined cassava‑based syrup that improves texture and moisture but functions nutritionally as added sugar. It’s safe as a food ingredient, yet best limited if you’re watching blood sugar or overall sugar intake.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Honey, Maple syrup, Date paste
Scientific References:This ingredient information is backed by scientific research:
Sunflower butter
A smooth paste made by roasting and grinding sunflower seeds; a common nut-free alternative to peanut or almond butter.
Category: Nuts & Seeds
Subcategory: Seeds
Processing Level: 3
Source: Sunflower seeds
Purpose: Whole-seed paste that supplies unsaturated fats, protein, and vitamin E.
Manufacturing Method: Roast, grind, emulsify if needed
Why Manufacturers Choose It: Nut-free positioning with creamy binding at a competitive cost.
Commonly Found In: ["protein bars","granola","sandwiches","dips","cookies"]
Health Score: 7
Bottom Line: Sunflower butter is a nutrient-dense, whole-seed spread that delivers vitamin E, unsaturated fats, and some protein. For most people it’s a healthy choice in moderate portions, with the main caveat to buy from reputable brands due to occasional contamination issues.
Micronutrients: ["Vitamin E (alpha-tocopherol)","Magnesium","Selenium"]
Antioxidants: ["Chlorogenic acids","Caffeic acid","Tocopherols"]
Healthier Alternatives: Almond butter, Peanut butter, Tahini (sesame butter)
Scientific References:This ingredient information is backed by scientific research:
Allulose
A rare sugar (D-psicose) that tastes like sugar with ~70% of the sweetness, but contributes ~0.4 kcal/g and has minimal impact on blood sugar.
Category: Sugar
Subcategory: Sugars
Processing Level: 7
Source: Corn or beet fructose syrups
Purpose: Low-calorie bulk sweetener with sugar-like taste.
Manufacturing Method: Enzymatic epimerization and purification
Why Manufacturers Choose It: It delivers sugar-like taste and texture with a fraction of the calories and little glycemic impact.
Commonly Found In: protein bars; keto snacks; diet drinks; ice cream; sauces
Health Score: 8
Bottom Line: Allulose is a very low‑calorie, sugar‑like sweetener that has little effect on blood sugar. For most people it is a useful sugar reducer when portioned sensibly, though large doses can upset digestion and EU authorization is pending.
Healthier Alternatives: Honey, Date paste, Maple syrup
Scientific References:This ingredient information is backed by scientific research:
Cricket flour
Finely milled powder from house crickets (Acheta domesticus), used to boost protein, minerals, and functional properties in foods.
Category: Flours & Starches
Subcategory: Flours
Processing Level: 2
Source: Farmed house crickets
Purpose: Protein- and mineral-rich powder used to raise protein and micronutrients.
Manufacturing Method: Thermally treated, dried, and milled
Why Manufacturers Choose It: Raises protein and B12/iron with small additions and supports sustainability positioning.
Commonly Found In: protein bars;cookies;bread;pasta;chips
Health Score: 7
Bottom Line: Cricket flour is a nutrient-dense way to raise protein and key minerals in packaged foods. Most people can use it safely, but pay attention to allergy warnings and how the powder was processed.
Micronutrients: ["Vitamin B12","Iron","Zinc"]
Antioxidants: ["Phenolic compounds","Carotenoids","Antioxidant peptides"]
Healthier Alternatives: Whey protein concentrate, Egg white powder, Pea protein flour
Scientific References:This ingredient information is backed by scientific research:
Pea protein
Protein extracted from yellow peas (Pisum sativum L.), concentrated or isolated for use in high-protein foods and drinks.
Category: Plant Proteins
Processing Level: 6
Source: Yellow pea seeds
Purpose: Concentrated plant protein used to raise protein.
Manufacturing Method: Alkaline extract, precipitate, dry
Why Manufacturers Choose It: High protein quality and reliable gelling/emulsifying at competitive cost.
Commonly Found In: protein bars, RTD shakes, meat analogs, baked goods, dairy-alts
Health Score: 8
Bottom Line: Pea protein is a high-quality, plant-based protein that most people tolerate well and that carries strong sustainability advantages. Key caveats are possible GI upset in sensitive individuals and the risk of cross-reactivity for those with peanut or other legume allergies.
Micronutrients: ["Iron","Phosphorus","Potassium"]
Antioxidants: []
Healthier Alternatives: Soy protein, Pumpkin seed protein, Hemp protein
Scientific References:This ingredient information is backed by scientific research:
Egg whites
The clear portion of an egg (albumen) that’s almost pure protein; often used dried as a clean-tasting, high-quality protein source.
Category: Meat & Eggs
Subcategory: Eggs
Processing Level: 2
Source: Eggs
Purpose: High‑quality complete protein that adds structure, foaming, and binding in foods.
Manufacturing Method: Separated, pasteurized, spray-dried
Why Manufacturers Choose It: Neutral taste with excellent protein quality and reliable foaming/binding at scale.
Commonly Found In: protein bars;protein powder;baked goods;meringue;pasta
Health Score: 8
Bottom Line: Egg whites are a separated, pasteurized, often spray‑dried ingredient that gives you a clean, complete protein with minimal fat or carbs. Choose them if you want high‑quality protein without extras; avoid if you have an egg allergy and don’t count on them for the vitamins and minerals found in yolks.
Micronutrients: ["Selenium","Vitamin B2 (Riboflavin)","Potassium"]
Antioxidants: []
Healthier Alternatives: Whey protein concentrate, Soy protein isolate, Pea protein isolate
Scientific References:This ingredient information is backed by scientific research:
Pea protein isolate
A concentrated protein powder made from yellow peas, used to boost protein in foods and drinks.
Category: Plant Proteins
Processing Level: 8
Source: Yellow peas
Purpose: Concentrated plant protein used to boost protein in foods and drinks.
Manufacturing Method: Alkaline extract, acid precipitate, dry & mill
Why Manufacturers Choose It: High protein percentage with mild flavor and reliable functionality at competitive cost.
Commonly Found In: protein bars; plant milks; shakes; meat analogs; cereals
Health Score: 8
Bottom Line: Pea protein isolate is a refined but generally safe plant protein that effectively boosts protein intake and can match dairy’s digestibility. Choose blends or methionine‑fortified formulas, opt for organic if you wish to avoid solvent processing, and use caution if you have legume allergies.
Micronutrients: ["Iron","Magnesium","Potassium"]
Antioxidants: ["Phenolic acids","Flavonoids","Tannins"]
Healthier Alternatives: Hemp protein, Soy protein isolate, Pumpkin seed protein
Scientific References:This ingredient information is backed by scientific research:
Pea starch
A native starch isolated from yellow/green peas; high in amylose compared with many cereal starches, giving firm gels and more resistant starch.
Category: Flours & Starches
Subcategory: Starches
Processing Level: 6
Source: Yellow and green peas
Purpose: Plant starch used to thicken and bind foods.
Manufacturing Method: Wet fractionation with water, then drying
Why Manufacturers Choose It: Strong binding from higher amylose, neutral taste, and straightforward source-specific labeling.
Commonly Found In: ["protein bars", "extruded snacks", "gluten-free pasta", "soups", "sauces"]
Health Score: 6
Bottom Line: Pea starch is a simple, water‑extracted plant starch that mainly adds texture and carbohydrate. It’s generally safe; any health upside comes from resistant starch formation, while the main caution is typical of refined carbs—potentially rapid digestion and a blood sugar rise.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Potato starch, Tapioca starch, Rice flour
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:
Flaxseed
Whole (often ground) seeds of the flax plant; rich in fiber, plant omega-3 (ALA), and lignans.
Category: Nuts & Seeds
Subcategory: Seeds
Processing Level: 2
Source: Flax plant seeds
Purpose: Adds fiber, plant omega-3 (ALA), and lignan antioxidants.
Manufacturing Method: Cleaned, sometimes roasted and milled
Why Manufacturers Choose It: Affordable, boosts fiber and omega-3 with a whole-food ingredient.
Commonly Found In: granola bars, cereals, smoothies, bakery, crackers
Health Score: 8
Bottom Line: For most adults, 1–2 tablespoons of ground flaxseed a day is a simple way to add fiber and ALA. The main caution is avoiding very large raw ground servings—especially for small children—and increasing intake gradually with fluids.
Micronutrients: ["Thiamin (Vitamin B1)","Magnesium","Manganese"]
Antioxidants: ["Lignans (SDG)","Phenolic acids","Tocopherols"]
Healthier Alternatives: Chia seed, Sunflower seed, Pumpkin seed
Scientific References:This ingredient information is backed by scientific research:
Oat flour
Finely milled oats (Avena sativa) used to add bulk, fiber, and soft texture; naturally gluten-free but often cross-contacted with gluten grains unless processed to certified GF standards.
Category: Flours & Starches
Subcategory: Flours
Processing Level: 3
Source: Oat grain (Avena sativa)
Purpose: Whole‑grain flour that adds soluble fiber and bulk.
Manufacturing Method: Dehull, heat-stabilize, grind
Why Manufacturers Choose It: Cost‑effective binder that boosts whole‑grain fiber and creates a soft, cohesive texture.
Commonly Found In: ["protein bars","granola","cookies","pancakes","baby foods"]
Health Score: 8
Bottom Line: A minimally processed whole‑grain flour, oat flour adds meaningful soluble fiber with a well‑supported heart‑health benefit. The main watchouts are gluten cross‑contact and, for a minority with celiac disease, avenin sensitivity.
Micronutrients: ["Manganese","Magnesium","Phosphorus"]
Antioxidants: ["Avenanthramides","Ferulic acid","Tocopherols"]
Healthier Alternatives: Brown rice flour, Buckwheat flour, Sorghum flour
Scientific References:This ingredient information is backed by scientific research:
Monk fruit
A very sweet extract from the Asian gourd Siraitia grosvenorii. Its main sweet compounds, mogrosides (especially mogroside V), provide intense sweetness with virtually no calories.
Category: Additive
Subcategory: Sweeteners
Processing Level: 7
Source: Monk fruit
Purpose: High‑potency sweetener used to replace sugar.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Delivers intense sweetness with good stability and clean‑label appeal.
Commonly Found In: diet sodas,protein bars,tabletop packets,sugar-free syrups,baked goods
Health Score: 8
Bottom Line: Monk fruit extract is a highly refined, zero‑calorie sweetener that can meaningfully cut added sugar without spiking blood glucose. If you prefer ingredients with longer human safety histories, moderate your intake while EU authorities finish reviewing the purified additive.
Healthier Alternatives: Stevia, Erythritol, Allulose
Scientific References:This ingredient information is backed by scientific research: