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:
Chicory root extract
A concentrated extract from chicory (Cichorium intybus) roots rich in inulin-type fructans (inulin and oligofructose), used to add soluble fiber, mild sweetness, and texture.
Category: Fibers
Processing Level: 6
Source: Chicory roots
Purpose: Soluble prebiotic fiber used to add bulk, mild sweetness, and improve texture.
Manufacturing Method: Hot-water extraction, purification, drying/syrup
Why Manufacturers Choose It: Neutral taste, good solubility, and helps replace sugar or fat while boosting fiber at low cost.
Commonly Found In: protein bars;granola;meal shakes;yogurt;fiber drinks
Health Score: 7
Bottom Line: Chicory root extract is a refined but well‑studied prebiotic fiber that is safe for most people and useful for boosting fiber and improving texture. Watch serving sizes if you’re sensitive, because its fermentability can cause gas and it is not low‑FODMAP.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Oat fiber, Apple fiber (pomace), Jerusalem artichoke syrup
Scientific References:This ingredient information is backed by scientific research:
Whey protein isolate
A refined dairy protein powder (≥90% protein by dry weight) made from liquid whey that’s filtered and dried to deliver fast-digesting, leucine-rich protein.
Category: Dairy
Subcategory: Whey
Processing Level: 8
Source: Cow's milk whey
Purpose: Complete dairy protein used to raise protein content and emulsify/foam.
Manufacturing Method: Membrane filtration and drying
Why Manufacturers Choose It: Delivers top‑tier protein quality with low lactose, neutral flavor, and strong solubility/texture.
Commonly Found In: protein powders, bars, shakes, yogurt, RTD drinks
Health Score: 8
Bottom Line: Whey protein isolate is a highly purified, very high‑quality dairy protein that most non‑allergic adults tolerate well. It’s an efficient way to meet protein goals, with the main caveat being possible mild GI upset at large single doses.
Micronutrients: ["Calcium","Phosphorus","Potassium"]
Antioxidants: ["Cysteine (glutathione precursor)","Lactoferrin","Alpha-lactalbumin peptides"]
Healthier Alternatives: Skim milk powder, Egg white powder, Pea protein isolate
Scientific References:This ingredient information is backed by scientific research:
Maltitol syrup
A reduced-calorie bulk sweetener and moisture-retaining agent (humectant) made by hydrogenating high-maltose starch syrup. Typically ~50–75% maltitol with smaller amounts of sorbitol and hydrogenated oligosaccharides; ~50–90% as sweet as sucrose and ~2.1–3.0 kcal/g (d.b.).
Category: Additive
Subcategory: Sugar Alcohols
Processing Level: 9
Source: Corn or wheat starch
Purpose: Reduced‑calorie bulk sweetener and humectant used to replace sucrose while controlling crystallization and moisture.
Manufacturing Method: Hydrogenated starch syrup with purification
Why Manufacturers Choose It: It most closely mimics sugar’s taste and texture while cutting calories and improving shelf‑life at scale.
Commonly Found In: sugar-free candy;chewing gum;baked goods;ice cream;cough syrups
Health Score: 6
Bottom Line: Maltitol syrup is a highly refined, hydrogenated starch sweetener that can lower sugar and calories, but it is easy to overdo. Keep portions small—especially for drinks—or you may trade a sugar cut for digestive upset and a still‑meaningful carb load.
Healthier Alternatives: Honey, Inulin, Dates
Scientific References:This ingredient information is backed by scientific research:
Vegetable glycerin
A clear, slightly sweet, syrupy liquid used to keep foods moist (a water-attracting ‘humectant’), add softness, carry flavors, and sometimes add mild sweetness.
Category: Additive
Subcategory: Other
Processing Level: 7
Source: Vegetable oils (palm, soy)
Purpose: Humectant and solvent that retains moisture and carries flavors.
Manufacturing Method: Transesterification or hydrolysis, then refine
Why Manufacturers Choose It: It reliably keeps products moist without strong flavor and is widely permitted.
Commonly Found In: protein bars, gummies, frosting, chewing gum, beverages
Health Score: 8
Bottom Line: Vegetable glycerin is a highly refined humectant that keeps foods moist and soft and is considered safe at normal use levels. The main concern is very high, rapid intake and ensuring food‑grade purity to avoid impurities.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Date paste, Honey, Inulin syrup
Scientific References:This ingredient information is backed by scientific research:
Isomalt
A sugar alcohol (polyol) used as a low-glycemic, tooth-friendly bulk sweetener and bulking agent; about half as sweet as sugar with ~2 kcal/g.
Category: Additive
Subcategory: Sweeteners
Processing Level: 10
Source: Sugar beet or cane sugar
Purpose: Low-glycemic bulk sweetener that replaces sugar while providing texture.
Manufacturing Method: Enzymatic isomerization then hydrogenation
Why Manufacturers Choose It: Delivers sugar-like bulk and gloss with very low glycemic impact and stable performance in candies and coatings.
Commonly Found In: protein bars;chewing gum;hard candies;chocolate;lozenges
Health Score: 7
Bottom Line: Isomalt can help cut sugar and limit blood‑sugar spikes while being tooth‑friendly, but your gut tolerance sets the real limit. If you’re sensitive to polyols, keep portions small or choose alternatives.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Dates (date paste), Inulin (chicory root fiber), Erythritol
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:
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:
Calcium caseinate
Milk-derived protein (a calcium salt of casein) used to boost protein, bind moisture, and stabilize emulsions; digests slowly and can help reduce bar hardening.
Category: Dairy
Subcategory: Caseins
Processing Level: 8
Source: Cow's milk casein
Purpose: Milk-derived protein used to fortify protein and stabilize texture in foods and drinks.
Manufacturing Method: Acid precipitation, then neutralization
Why Manufacturers Choose It: Delivers complete protein and strong emulsifying and water-binding performance that improves texture in bars and shakes.
Commonly Found In: protein bars;meal shakes;coffee creamers;processed meats;baked goods
Health Score: 7
Bottom Line: A safe, high‑quality milk protein that boosts protein content and improves texture in bars and shakes. It is unsuitable for milk‑allergic or strictly dairy‑free diets and may contain trace lactose.
Micronutrients: ["Calcium","Phosphorus","Vitamin B2 (Riboflavin)"]
Antioxidants: []
Healthier Alternatives: Skim milk powder, Whey protein concentrate, Pea protein isolate
Scientific References:This ingredient information is backed by scientific research:
Strawberry powder
A concentrated fruit powder made from strawberries—usually freeze-dried fruit milled to a fine powder, or spray-dried strawberry puree/juice sometimes with carriers (e.g., maltodextrin).
Category: Fruit
Processing Level: 3
Source: Strawberries (Fragaria × ananassa)
Purpose: Adds natural strawberry flavor and color with a modest boost of vitamin C and polyphenols.
Manufacturing Method: Dried fruit, milled; industrial purification optional
Why Manufacturers Choose It: Authentic flavor and color at low use rates with a simple, label-friendly name.
Commonly Found In: Protein bars;Smoothies;Yogurt;Baked goods;Cereals
Health Score: 8
Bottom Line: Strawberry powder is a whole‑fruit ingredient that mainly adds flavor plus a modest nutrient and phytonutrient bump. For the cleanest option, look for 100% freeze‑dried strawberry powder and consider organic to limit pesticide residues.
Micronutrients: ["Vitamin C","Manganese","Folate"]
Antioxidants: ["Anthocyanins","Ellagic acid","Quercetin"]
Healthier Alternatives: Raspberry powder, Blueberry powder, Date powder
Scientific References:This ingredient information is backed by scientific research:
Collagen
Animal-derived structural protein most often sold as hydrolyzed collagen (collagen peptides) or as gelatin; adds protein and improves texture without sweetness.
Category: Meat & Eggs
Subcategory: Meat
Processing Level: 6
Source: Bovine, porcine, poultry, or fish skins/bones
Purpose: Protein ingredient used to boost protein and improve texture or gelation.
Manufacturing Method: Protein extraction & enzymatic hydrolysis
Why Manufacturers Choose It: Neutral taste and easy solubility let it add body at high levels without sweetness.
Commonly Found In: ["protein bars", "powders", "gummies", "drinks", "coffee"]
Health Score: 6
Bottom Line: Collagen can boost protein grams with little effect on blood sugar, but it is not a complete protein. Use it alongside complete proteins; most adults tolerate typical servings well.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Whey protein, Pea protein, Egg white protein
Scientific References:This ingredient information is backed by scientific research:
Stevia extract [Reb A]
A zero-calorie high-intensity sweetener purified from stevia leaves; its main molecule, rebaudioside A, tastes ~200–300× sweeter than sugar at typical use.
Category: Additive
Subcategory: Sweeteners
Processing Level: 8
Source: Stevia leaves
Purpose: High‑intensity sweetener used to replace sugar with negligible calories.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: It delivers strong sweetness at very low cost per sweetness unit, is heat/acid stable, and is plant‑derived.
Commonly Found In: ["Soft drinks","Flavored water","Yogurt","Protein bars","Tabletop packs"]
Health Score: 8
Bottom Line: Stevia extract (Reb A) is a zero‑calorie, highly refined sweetener that can meaningfully cut added sugar. Use it as a swap for sugary products, but watch total daily intake and choose purified forms that meet safety specs.
Healthier Alternatives: Raw honey, Monk fruit, Erythritol
Scientific References:This ingredient information is backed by scientific research:
Malic acid
A tart-tasting organic acid naturally present in many fruits (especially apples) and widely added to foods as an acidulant to sharpen flavor and control pH.
Category: Additive
Subcategory: Acids
Processing Level: 8
Source: Fruits; petrochemical maleic anhydride; fermentation
Purpose: Acidulant used to add sour taste and control pH.
Manufacturing Method: Chemical hydration or fermentation, then crystallize
Why Manufacturers Choose It: Delivers clean, long-lasting sourness and strong pH control at low cost.
Commonly Found In: sports drinks;hard candy;gummies;fruit snacks;baked goods
Health Score: 8
Bottom Line: A common food acid with a strong safety record at normal food levels; the main practical issue is mouth and dental irritation from very sour candies and drinks. If you prefer less processed inputs, look for L-malic or whole-food acids.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Lemon juice, Apple cider vinegar, Tartaric acid
Scientific References:This ingredient information is backed by scientific research:
Citric acid
A tart-tasting organic acid found naturally in citrus fruits and made at scale by fermenting sugars; used to acidify, preserve, and enhance flavor while chelating metals.
Category: Additive
Subcategory: Acids
Processing Level: 8
Source: lemons
Purpose: Acidulant used to sour foods, control pH, and chelate metals to protect color and flavor.
Manufacturing Method: Microbial fermentation with industrial purification
Why Manufacturers Choose It: It delivers reliable sourness and strong pH control at low cost with excellent solubility and availability.
Commonly Found In: ["soft drinks","candy","jams/jellies","sports drinks","canned fruit"]
Health Score: 8
Bottom Line: Citric acid is a highly refined, fermentation‑derived acidulant. If a product is very acidic—common in soft and sports drinks—limit frequent sipping and protect your teeth; the ingredient itself is considered low risk by major regulators.
Healthier Alternatives: Lemon juice, Malic acid, Vinegar (acetic acid)
Scientific References:This ingredient information is backed by scientific research:
Red 40
A petroleum-derived, water-soluble synthetic red azo dye used to make foods look bright red or pink. Also called Allura Red AC, FD&C Red No. 40, or E129.
Category: Additive
Subcategory: Colors
Processing Level: 10
Source: Petrochemical aromatics (toluene, naphthalene)
Purpose: Synthetic red colorant used to color foods and beverages.
Manufacturing Method: Synthetic azo dye production
Why Manufacturers Choose It: It delivers a bright, consistent red at very low cost and dose.
Commonly Found In: candy, cereals, beverages, yogurt, gummies
Health Score: 4
Bottom Line: Red 40 is a synthetic, petroleum‑derived dye that adds bright red color but no nutrition. Most people can stay within conservative safety limits, yet some children may be sensitive and emerging animal data on gut health warrant a cautious, low‑intake approach—especially if you prefer to minimize cosmetic additives.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Beet juice color, Anthocyanin concentrates, Paprika/annatto blends
Scientific References:This ingredient information is backed by scientific research:
Yellow 6
A synthetic orange-yellow azo dye used to add or restore color in foods, drinks, and some drugs/cosmetics.
Category: Additive
Subcategory: Colors
Processing Level: 10
Source: Petroleum
Purpose: Synthetic color used to give a bright yellow‑orange hue at very low doses.
Manufacturing Method: Synthetic azo dye with purification
Why Manufacturers Choose It: It delivers vivid, uniform color that stays stable through processing at a low cost.
Commonly Found In: ["Candy","Beverages","Snacks","Baked goods","Sauces"]
Health Score: 4
Bottom Line: Yellow 6 is a synthetic, petroleum‑derived color that is tightly regulated but can contribute to attention/behavior changes in some children. If your household prefers fewer synthetic additives—or you’ve noticed sensitivity—choose dye‑free or organic products; otherwise, typical exposures are well below the safety limit set by EFSA/JECFA.
Healthier Alternatives: Paprika extract, Turmeric/curcumin, Annatto
Scientific References:This ingredient information is backed by scientific research:
Blue 1
A bright, water-soluble synthetic blue food color (also called Brilliant Blue FCF, FD&C Blue No. 1, E133).
Category: Additive
Subcategory: Colors
Processing Level: 10
Source: Petrochemicals
Purpose: Synthetic blue colorant used to impart vivid, stable blue or teal/green shades in foods, beverages, and drugs.
Manufacturing Method: Synthetic dye with purification
Why Manufacturers Choose It: It delivers strong, stable color at very low cost and is widely permitted globally.
Commonly Found In: ["Beverages","Candy","Frostings","Cereals","Ice pops"]
Health Score: 6
Bottom Line: Blue 1 is a fully synthetic, batch‑certified dye with a wide safety margin at typical intakes, but it adds no nutrition. Keep vividly dyed foods occasional—especially for children—and never use this dye to tint medical tube‑feeding formulas.
Healthier Alternatives: Spirulina extract, Butterfly pea flower, Gardenia blue
Scientific References:This ingredient information is backed by scientific research:
Canola oil
A neutral-tasting vegetable oil pressed from low-erucic rapeseed varieties; high in monounsaturated fat with some omega-6 and omega-3.
Category: Fats & Oils
Subcategory: Seed Oils
Processing Level: 6
Source: Canola seed
Purpose: Neutral plant oil that supplies unsaturated fats and essential fatty acids.
Manufacturing Method: Pressed then solvent-refined
Why Manufacturers Choose It: It’s neutral-tasting, stable, widely available, and cost‑effective at scale.
Commonly Found In: protein bars, granola, baked snacks, dressings, spreads
Health Score: 8
Bottom Line: In packaged snacks and bars, canola oil is usually highly refined; if you want a heart‑friendlier swap for butter or coconut, look for high‑oleic canola and rotate with nut‑ or seed‑based products to keep refining by‑products lower.
Healthier Alternatives: Extra-virgin olive oil, High-oleic sunflower oil (cold-pressed), Avocado oil (unrefined)
Scientific References:This ingredient information is backed by scientific research: