Complete Ingredient Details
Maltitol
A sugar alcohol used to replace table sugar. It provides bulk and sweetness with fewer calories, helps hold moisture (humectant: an ingredient that attracts and retains water), and is less likely to cause tooth decay than sugar.
Category: Additive
Subcategory: Sugar Alcohols
Processing Level: 8
Source: Corn or wheat
Purpose: Bulk sweetener and humectant for sugar‑reduced foods.
Manufacturing Method: Hydrogenate maltose; purify and crystallize
Why Manufacturers Choose It: Sucrose‑like taste and functionality with fewer calories and noncariogenic claim eligibility.
Commonly Found In: ["sugar-free candy","chocolate","cookies","ice cream","chewing gum"]
Health Score: 6
Bottom Line: Maltitol is a highly refined, hydrogenated sweetener that can cut sugar and protect teeth, but your gut sets the limit. If a label shows a lot of polyols, keep servings modest—aim under about 20 g polyols at once—to avoid cramps or diarrhea.
Healthier Alternatives: Dates, Inulin, Honey
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:
Milk powder
Dehydrated milk solids made by removing water from pasteurized milk; provides protein, lactose, minerals, and flavor in a shelf-stable powder.
Category: Dairy
Subcategory: Milk Powders
Processing Level: 5
Source: Cow's milk
Purpose: Dehydrated milk solids that supply complete protein and dairy nutrients.
Manufacturing Method: Evaporate, spray-dry, sift
Why Manufacturers Choose It: Delivers high-quality dairy protein and flavor in an easy-to-dose, shelf-stable dry form.
Commonly Found In: protein bars, baked goods, drink mixes, confectionery, sauces
Health Score: 7
Bottom Line: Milk powder is simply dehydrated milk that delivers high‑quality protein and core dairy nutrients. It’s a good option if you tolerate lactose, but portion size matters for those with lactose intolerance or who are managing blood sugar.
Micronutrients: ["Calcium","Vitamin B12","Vitamin B2 (Riboflavin)"]
Antioxidants: ["Lactoferrin","Glutathione peptides","Conjugated linoleic acid"]
Healthier Alternatives: Skim milk, Whole milk, Greek yogurt
Scientific References:This ingredient information is backed by scientific research:
Cocoa liquor
A non-alcoholic paste made by finely grinding roasted cocoa nibs; it contains both cocoa butter (fat) and nonfat cocoa solids and is the base of dark and milk chocolate.
Category: Cocoa & Chocolate
Subcategory: Chocolate
Processing Level: 4
Source: Ground roasted cocoa bean nibs
Purpose: Base chocolate paste supplying cocoa fat and solids.
Manufacturing Method: Roast, winnow, grind nibs
Why Manufacturers Choose It: It delivers authentic chocolate flavor and structure no other ingredient matches.
Commonly Found In: dark chocolate;protein bars;coatings;baking chips;confections
Health Score: 6
Bottom Line: Cocoa liquor is just ground cocoa nibs that supply chocolate’s flavor, fat, and bioactives; the main health watch‑outs are cadmium and natural stimulants. Choose tested brands and enjoy modest portions, especially for children and stimulant‑sensitive people.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["(−)-Epicatechin","(+)-Catechin","Procyanidins"]
Healthier Alternatives: Cocoa powder, Cacao nibs, Carob powder
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:
Milk Protein Concentrate
A dairy-derived powder with 40–89% protein that keeps milk’s natural casein:whey ratio and is used to boost protein with less lactose than milk powder.
Category: Dairy
Subcategory: Milk Proteins
Processing Level: 7
Source: Cow's milk
Purpose: Concentrated dairy protein used to raise protein with less lactose and improve texture.
Manufacturing Method: Membrane filtration, then spray-dried
Why Manufacturers Choose It: Delivers high-quality protein and dependable texture with lower lactose and a clean dairy taste.
Commonly Found In: protein bars, RTD shakes, meal replacements, yogurt, cheese
Health Score: 8
Bottom Line: MPC is a concentrated dairy protein that efficiently raises protein with less lactose than milk powder. It is safe for most people, but those with lactose intolerance should watch serving size and grade, and anyone with milk allergy must avoid it.
Micronutrients: ["Calcium","Phosphorus","Vitamin B2 (Riboflavin)"]
Antioxidants: []
Healthier Alternatives: Skim milk powder, Whey protein concentrate, Egg white powder
Scientific References:This ingredient information is backed by scientific research:
Glycerol
A clear, slightly sweet, water-soluble liquid used to keep foods moist (a water-holding agent), add softness, dissolve flavors, and mildly sweeten.
Category: Additive
Subcategory: Other
Processing Level: 8
Source: Vegetable oils and animal fats
Purpose: Humectant that holds moisture and mildly sweetens foods.
Manufacturing Method: Fat splitting/transesterification + purification
Why Manufacturers Choose It: It reliably keeps foods soft and dissolves flavors at low cost and low use levels.
Commonly Found In: ["protein bars","frostings","ice cream","beverages","gummies"]
Health Score: 8
Bottom Line: At the small amounts used in most foods, glycerol is considered safe and has a very low impact on blood sugar. The main caution is large, concentrated drinks—especially for young children—where rapid, high intakes can cause acute symptoms.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Honey, Glycerol from organic oils, Inulin (chicory fiber)
Scientific References:This ingredient information is backed by scientific research:
Collagen hydrolysate
Small collagen-derived peptides (“collagen peptides”) produced by breaking down animal collagen so they dissolve in water and are easy to digest.
Category: Meat & Eggs
Subcategory: Meat
Processing Level: 9
Source: Bovine, porcine, fish, chicken tissues
Purpose: Easily dissolving protein used to boost protein and improve texture.
Manufacturing Method: Enzymatic hydrolysis and purification
Why Manufacturers Choose It: It dissolves cleanly, softens bars, is inexpensive per gram of protein, and carries a strong beauty/joint halo.
Commonly Found In: protein bars;RTD shakes;gummies;broth powders;capsules
Health Score: 6
Bottom Line: Collagen hydrolysate is a safe, highly processed animal-derived protein that can modestly improve skin metrics for some people. It is not a complete protein, so use it alongside, not instead of, higher-quality proteins.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Whey protein, Pea protein, Egg white protein
Scientific References:This ingredient information is backed by scientific research:
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:
Cocoa bean
The fermented, dried seeds of the cacao tree (Theobroma cacao) that are roasted and ground to make cocoa, cocoa butter, and chocolate.
Category: Cocoa & Chocolate
Subcategory: Cocoa
Processing Level: 2
Source: Cacao tree seeds
Purpose: Natural source of chocolate flavor and antioxidant-rich cocoa solids.
Manufacturing Method: Ferment, dry, roast, winnow, grind
Why Manufacturers Choose It: Delivers unmatched chocolate taste and creamy texture that sell products.
Commonly Found In: Protein bars; dark chocolate; cocoa nibs; trail mixes; granola
Health Score: 7
Bottom Line: Cocoa beans offer rich chocolate flavor with antioxidant compounds, but products can carry cadmium and small amounts of stimulants. Most people can enjoy cocoa in moderation by choosing reputable brands and watching portions, especially with very dark chocolate.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["Flavanols (epicatechin)","Procyanidins","Catechin"]
Healthier Alternatives: Roasted nuts (e.g., almonds), Dried fruit (e.g., raisins), Carob powder
Scientific References:This ingredient information is backed by scientific research:
Tapioca starch
A neutral, white starch purified from cassava root; mostly rapidly digested carbohydrate with little protein, fat, or micronutrients.
Category: Flours & Starches
Subcategory: Starches
Processing Level: 6
Source: Cassava root
Purpose: Refined starch used to thicken and bind foods.
Manufacturing Method: Wet extraction and drying; milled
Why Manufacturers Choose It: Delivers reliable texture and a neutral taste at low cost.
Commonly Found In: ["gluten-free bread","protein bars","soups","sauces","boba pearls"]
Health Score: 4
Bottom Line: Tapioca starch is a highly refined carbohydrate used for texture, not nutrition, and it digests quickly. It is safe for most people in moderate amounts, but if you manage blood sugar, watch portion size and pair it with protein, fat, and fiber.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Potato starch, Rice flour, Oat 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:
Isomalto-oligosaccharide
A mildly sweet carbohydrate made of short glucose chains (mostly α-1,6 linkages). Used to add bulk and mild sweetness; marketed as a ‘prebiotic fiber,’ though digestibility varies by product.
Category: Additive
Subcategory: Sweeteners
Processing Level: 9
Source: Corn or tapioca
Purpose: Bulk sweetener and binder that adds mild sweetness and moisture, sometimes contributing soluble fiber depending on formulation.
Manufacturing Method: Enzymatic conversion and purification
Why Manufacturers Choose It: Neutral taste with strong binding and heat stability that helps reduce sugar while keeping bar and bakery textures.
Commonly Found In: ["Protein bars","Fiber syrups","Baked goods","Yogurt drinks","Tabletop sweetener"]
Health Score: 6
Bottom Line: This is a highly processed, starch‑derived sweetener–fiber hybrid that can behave like either, depending on formulation. If blood sugar or gut comfort matter to you, compare sugars and fiber on the label and keep portions modest while you test your own response.
Healthier Alternatives: Inulin, Galacto-oligosaccharides, Soluble corn fiber
Scientific References:This ingredient information is backed by scientific research:
Orange
Citrus fruit used in foods for flavor, aroma, and vitamin C; appears as fruit pieces, zest/peel, juice, concentrates, or natural flavor.
Category: Fruit
Processing Level: 1
Source: Oranges
Purpose: Adds bright citrus flavor and vitamin C.
Manufacturing Method: Minimal processing; juice/pulp extraction; purification
Why Manufacturers Choose It: Widely loved flavor with reliable supply and versatile formats at reasonable cost.
Commonly Found In: ["protein bars","fruit bars","yogurt","granola","beverages"]
Health Score: 9
Bottom Line: If you’re comparing forms, pick whole‑fruit orange pieces or purées when you want nutrients and steadier blood sugar, and keep portions of juice or juice concentrate smaller. Orange‑derived “natural flavors” are fine for aroma but don’t add nutrition.
Micronutrients: ["Vitamin C","Folate","Potassium"]
Antioxidants: ["Hesperidin","Naringenin","Beta-cryptoxanthin"]
Healthier Alternatives: Lemon, Mandarin, Grapefruit
Scientific References:This ingredient information is backed by scientific research:
Fructose
A simple sugar (monosaccharide) that tastes very sweet; found naturally in fruit and honey and added to foods as crystalline fructose or in syrups.
Category: Sugar
Subcategory: Sugars
Processing Level: 7
Source: Fruits, honey, sugarcane, corn
Purpose: Sweetener used to add sweetness and retain moisture.
Manufacturing Method: Enzymatic isomerization, industrial purification
Why Manufacturers Choose It: High sweetness per gram and good moisture retention at low cost.
Commonly Found In: Protein bars;Soft drinks;Baked goods;Yogurt;cereals
Health Score: 4
Bottom Line: Fructose is a very sweet, refined sugar that can blunt immediate blood‑glucose spikes compared with glucose or sucrose, but high intakes of added fructose are linked to metabolic risks. Enjoy sparingly, prioritize whole foods, and be cautious with sugary drinks.
Healthier Alternatives: Honey, Date paste, Apple puree
Scientific References:This ingredient information is backed by scientific research:
Sugar (sucrose)
Common table sugar made of one glucose and one fructose molecule; a calorie-dense sweetener that also adds bulk and texture.
Category: Sugar
Subcategory: Sugars
Processing Level: 4
Source: Sugarcane and sugar beet
Purpose: Caloric sweetener that adds sweetness and bulk.
Manufacturing Method: Crystallized plant juice; industrially refined
Why Manufacturers Choose It: It is inexpensive, consistent, and provides reliable sweetness and texture.
Commonly Found In: protein bars; breakfast cereals; baked goods; sauces; beverages
Health Score: 4
Bottom Line: Table sugar is a purified, calorie‑dense sweetener. It’s safe as an ingredient, but for health, keep added sugar low—ideally under 10% of calories and lower if you can.
Healthier Alternatives: Honey, Date paste, Maple syrup
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:
Maltodextrin
Short glucose-chain carbohydrates (DE < 20) made by partially hydrolyzing starch; very low sweetness, neutral taste, great at adding bulk and carrying flavors.
Category: Additive
Subcategory: Other
Processing Level: 9
Source: Corn, tapioca, potato, or rice starch
Purpose: Neutral, low‑sweetness carbohydrate used to add bulk, carry flavors, and smooth texture in foods and powders.
Manufacturing Method: Partial hydrolysis then purification
Why Manufacturers Choose It: It is inexpensive, neutral-tasting, dissolves quickly, and reliably improves flow, body, and blend stability.
Commonly Found In: ["Protein powders","Snack coatings","Tabletop sweeteners","Sauces","Baked goods"]
Health Score: 5
Bottom Line: Maltodextrin is a highly refined, fast‑absorbing carbohydrate. If you’re watching blood sugar or aiming for less‑processed carbs, limit it; if you want fiber, look for products that name “resistant maltodextrin,” which is a different, fiber‑type ingredient.
Healthier Alternatives: Inulin, Citrus fiber, Dextrin (resistant)
Scientific References:This ingredient information is backed by scientific research:
Beta carotene
An orange carotenoid pigment that the body can convert to vitamin A; used mostly to color foods and sometimes to enrich vitamin A.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: phytonutrient
Processing Level: 7
Source: Carrots
Purpose: Orange–yellow color and provitamin A source.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: It delivers a bright, stable orange at very low doses with familiar labeling and broad regulatory acceptance.
Commonly Found In: Snacks, beverages, margarine, dairy, confectionery
Health Score: 8
Bottom Line: As a highly purified color and provitamin A, β‑carotene is safe at the very small amounts used to color foods; regulations cap levels and require purity. If you smoke (or had heavy asbestos exposure), avoid β‑carotene supplements; note that the EU does not allow color additives in infant foods.
Healthier Alternatives: Annatto, Paprika oleoresin, Turmeric/curcumin
Scientific References:This ingredient information is backed by scientific research:
Thiamin
Vitamin B1 added to foods in tiny amounts to support energy metabolism and prevent deficiency.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: Vitamins
Processing Level: 8
Source: Chemical synthesis of thiamin
Purpose: Supplies vitamin B1 in fortified foods.
Manufacturing Method: Synthetic vitamin with purification
Why Manufacturers Choose It: Stable, inexpensive, neutral-tasting, and easy to dose to meet enrichment rules.
Commonly Found In: protein bars, cereals, enriched flour, energy drinks, meal replacements
Health Score: 9
Bottom Line: Thiamin (vitamin B1) added to foods is a safe, tiny‑dose fortificant that helps people meet an essential nutrient need. For most, it’s beneficial at label levels and doesn’t pose meaningful health risks.
Micronutrients: ["Vitamin B1 (Thiamine)"]
Antioxidants: []
Healthier Alternatives: Nutritional yeast, Whole grains, Pork
Scientific References:This ingredient information is backed by scientific research:
Riboflavin
Vitamin B2 — an essential B-vitamin added in tiny amounts to support energy metabolism; also approved as a natural yellow food color (E101).
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 8
Source: Microbial fermentation or chemical synthesis
Purpose: Essential B-vitamin used to fortify foods and add yellow color.
Manufacturing Method: Microbial fermentation, then purification
Why Manufacturers Choose It: Precise dosing without flavor and doubles as a low-cost yellow color.
Commonly Found In: cereals; protein bars; drinks; meal shakes; breads
Health Score: 9
Bottom Line: Riboflavin (vitamin B2) is an essential nutrient added in tiny amounts to support energy metabolism and is widely considered safe at typical use levels. Most concerns involve high-dose supplements, which your body largely excretes.
Micronutrients: ["Vitamin B2 (Riboflavin)"]
Antioxidants: []
Healthier Alternatives: Nutritional yeast, Milk powder, Eggs
Scientific References:This ingredient information is backed by scientific research:
Niacin
An essential B vitamin (B3) added to foods and supplements to support energy metabolism; most commonly present as nicotinic acid or niacinamide (nicotinamide).
Category: Vitamins, Minerals & Phytonutrients
Subcategory: Vitamins
Processing Level: 8
Source: Petrochemical-derived pyridine synthesis
Purpose: Nutrient supplement providing vitamin B3 for fortification.
Manufacturing Method: Chemical synthesis with purification
Why Manufacturers Choose It: Tiny, stable doses reliably hit labeled %DV without changing taste.
Commonly Found In: ["protein bars", "breakfast cereals", "meal shakes", "multivitamins", "energy drinks"]
Health Score: 8
Bottom Line: Niacin is an essential vitamin added in small amounts to prevent deficiency and support energy metabolism. It is safe for most people at label levels, but combining multiple fortified foods and supplements can exceed the UL and cause flushing, especially with nicotinic acid.
Micronutrients: ["Vitamin B3 (Niacin)","Vitamin B6","Riboflavin"]
Antioxidants: []
Healthier Alternatives: Sunflower seeds, Peanuts, Tuna
Scientific References:This ingredient information is backed by scientific research:
Pantothenic acid
Vitamin B5; a water-soluble B-vitamin needed to make coenzyme A (CoA) for energy and fat metabolism.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: Vitamins
Processing Level: 8
Source: Plants and animals; synthetic vitamin
Purpose: Provides vitamin B5 for nutrition fortification.
Manufacturing Method: Synthetic vitamin with food-grade purification
Why Manufacturers Choose It: Accurate, stable, and inexpensive source of B5.
Commonly Found In: multivitamins; sports bars; meal shakes; energy drinks; fortified snacks
Health Score: 9
Bottom Line: An essential vitamin added at tiny amounts to help you meet daily needs, pantothenic acid is safe and well tolerated in foods. Skip megadose supplements unless advised by a clinician.
Micronutrients: ["Pantothenic acid (Vitamin B5)"]
Antioxidants: []
Healthier Alternatives: Brewer’s yeast, Sunflower seeds, Avocado powder
Scientific References:This ingredient information is backed by scientific research:
Folic acid
A synthetic form of vitamin B9 added to foods and supplements to support DNA synthesis and red blood cell formation.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 9
Source: Chemical synthesis of vitamin B9
Purpose: Vitamin B9 fortifier that helps meet folate needs and lowers neural tube defect risk.
Manufacturing Method: Synthetic vitamin with industrial purification
Why Manufacturers Choose It: Stable, inexpensive, and easy to dose precisely under approved fortification rules.
Commonly Found In: protein bars; cereals; meal shakes; enriched flour; prenatal vitamins
Health Score: 8
Bottom Line: Folic acid is a synthetic form of vitamin B9 added in tiny, regulated amounts to many foods and supplements. At typical intakes it is safe and supports health, but avoid high‑dose supplements unless advised—especially if your B12 status is uncertain.
Micronutrients: ["Folate (Vitamin B9)","Vitamin B12 (related risk interaction)","Iron (often co-fortified)"]
Antioxidants: []
Healthier Alternatives: Spinach (folate), L-5-Methylfolate, Lentils (folate)
Scientific References:This ingredient information is backed by scientific research:
Sucralose
A high-intensity, zero-calorie sweetener ~600× sweeter than sugar; made by selectively replacing three hydroxyl groups on sucrose with chlorine.
Category: Additive
Subcategory: Sweeteners
Processing Level: 10
Source: Sugar cane and sugar beet
Purpose: High-intensity zero-calorie sweetener for foods and drinks.
Manufacturing Method: Selective chlorination with purification
Why Manufacturers Choose It: Delivers strong, sugar-like sweetness at tiny doses with good stability and low cost per unit sweetness.
Commonly Found In: ["diet sodas","protein powders","sugar-free gum","baked goods","yogurt"]
Health Score: 6
Bottom Line: Sucralose is a highly processed, zero‑calorie sweetener that can help you cut added sugar, but it is not a weight‑loss strategy. If you choose it, favor products that aren’t baked or fried and keep intake modest so you stay well under the ADI (U.S. 5 mg/kg/day).
Healthier Alternatives: Stevia (steviol glycosides), Monk fruit (mogrosides), Allulose
Scientific References:This ingredient information is backed by scientific research: