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:
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:
Sunflower lecithin
A blend of natural phospholipids from sunflower oil that helps oil and water mix, improves texture, and can provide choline (a nutrient).
Category: Additive
Subcategory: Emulsifiers
Processing Level: 6
Source: Sunflower seeds
Purpose: Natural emulsifier used to blend fats and water and improve texture.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Performs reliably at very low doses, soy‑free, label‑friendly, and cost‑effective.
Commonly Found In: ["Chocolate","Baked goods","Plant milks","Instant mixes","Supplements"]
Health Score: 9
Bottom Line: Sunflower lecithin is a refined emulsifier used in tiny amounts; health risk is low and nutrition added is minimal. If you are minimizing processing aids, note that powdered or de‑oiled forms often involve solvent steps and optional bleaching.
Healthier Alternatives: Egg yolk lecithin, Sunflower oil (as release), Acacia gum
Scientific References:This ingredient information is backed by scientific research:
Corn fiber
Dietary fiber sourced from corn—usually either milled corn bran (insoluble) or soluble corn fiber (resistant maltodextrin) made from corn starch—to add fiber, improve texture, and help reduce sugar without much taste.
Category: Fibers
Processing Level: 6
Source: Corn bran and starch
Purpose: Adds dietary fiber and bulk while helping reduce sugar content with little impact on taste.
Manufacturing Method: Enzymatic conversion and purification
Why Manufacturers Choose It: It is neutral-tasting, dissolves well, is cost‑effective, and counts as dietary fiber on labels.
Commonly Found In: protein bars, cereals, yogurt, drinks, baked goods
Health Score: 8
Bottom Line: A refined corn‑derived fiber that safely boosts fiber intake and can lower a product’s sugar impact when it replaces sugars. Most people tolerate moderate amounts; increase gradually to avoid GI discomfort.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Oat fiber, Psyllium husk, Chicory inulin
Scientific References:This ingredient information is backed by scientific research:
Wheat gluten
The main wheat proteins (gliadin + glutenin) concentrated from flour; adds stretch, chew, and binding and boosts protein.
Category: Plant Proteins
Processing Level: 6
Source: Wheat grain
Purpose: Elastic plant protein used to bind foods and boost protein.
Manufacturing Method: Hydrate flour, separate gluten, dry & mill
Why Manufacturers Choose It: It delivers strong chew and binding at low cost while raising labeled protein.
Commonly Found In: ["bread", "pasta", "cereal bars", "meat analogs", "snacks"]
Health Score: 5
Bottom Line: For most people, wheat gluten is a safe, plant‑derived texturizer that also adds protein. It is a strict no for celiac disease, and because it is low in lysine, pair it with other proteins for balance.
Micronutrients: ["Selenium","Phosphorus","Iron"]
Antioxidants: []
Healthier Alternatives: Flaxseed meal (with water), Chia gel, Oat flour paste
Scientific References:This ingredient information is backed by scientific research:
Peanut
Edible legume seed that is nutrient dense, rich in healthy fats and plant protein, and a common major food allergen.
Category: Nuts & Seeds
Subcategory: Nuts
Processing Level: 2
Source: Groundnut plant seeds
Purpose: Whole food ingredient providing protein and healthy fats.
Manufacturing Method: Harvest, dry, roast, and shell
Why Manufacturers Choose It: Low cost, wide availability, and consumer appeal.
Commonly Found In: ["Protein bars","Trail mixes","Peanut butter","Snack bars","Satay sauce"]
Health Score: 8
Bottom Line: For most non‑allergic people, peanuts are a nutrient‑dense, low‑GI ingredient that supports satiety and overall diet quality. The main safety watch‑outs are allergy (for sensitized individuals) and rare aflatoxin contamination, which regulations help control.
Micronutrients: ["Vitamin E","Niacin (B3)","Magnesium"]
Antioxidants: ["Resveratrol","P-coumaric acid","Flavonoids (catechins)"]
Healthier Alternatives: Almond, Sunflower seed, Pumpkin seed
Scientific References:This ingredient information is backed by scientific research:
Rice protein
A plant-based protein powder made from rice (usually brown rice) that concentrates rice’s proteins for use in shakes, bars, and dairy alternatives.
Category: Plant Proteins
Processing Level: 6
Source: Rice grain
Purpose: Concentrated plant protein used to raise protein content in foods and shakes.
Manufacturing Method: Enzymatic/alkali extraction, filtered & dried
Why Manufacturers Choose It: Neutral taste, vegan-friendly, and available in 80–90% protein that blends easily.
Commonly Found In: ["Protein powders","Nutrition bars","Meal shakes","Dairy alternatives","Baked goods"]
Health Score: 6
Bottom Line: A solid vegan protein option with generally good tolerance and practical serving sizes, but with modest amino‑acid quality and a need to watch arsenic. If you use it regularly, choose tested brands and consider blending with a lysine‑rich protein.
Micronutrients: ["Iron","Magnesium","Phosphorus"]
Antioxidants: []
Healthier Alternatives: Pea protein, Pumpkin seed protein, Hemp protein
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:
Sunflower oil
Edible oil pressed or extracted from sunflower seeds; varies by type (high-linoleic, mid-oleic, high-oleic) and by how much it’s refined.
Category: Fats & Oils
Subcategory: Seed Oils
Processing Level: 6
Source: Sunflower seeds
Purpose: Neutral oil that adds unsaturated fat, texture, and flavor-carrying.
Manufacturing Method: Pressed or solvent-extracted, then refined
Why Manufacturers Choose It: Neutral taste, good stability (especially high‑oleic), and reliable, affordable supply.
Commonly Found In: protein bars, nut butters, baked snacks, granola, dressings
Health Score: 7
Bottom Line: When you see sunflower oil on a label, prefer high‑oleic if you want less omega‑6; refined oils are widely used and monitored for trace byproducts. Those byproducts (3‑MCPD and MOAH‑related) are kept low, but this matters most for infant formula and other products eaten in large amounts by babies.
Healthier Alternatives: Olive oil (extra-virgin), High-oleic canola oil, Cocoa butter (for coatings)
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:
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: