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:
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:
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:
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:
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:
Whole milk
Liquid dairy from cows with about 3.25% milkfat; provides complete protein, lactose (milk sugar), and calcium/vitamin B vitamins.
Category: Dairy
Subcategory: Milk & Cream
Processing Level: 3
Source: Cow's milk
Purpose: Dairy beverage providing protein, calcium, and energy.
Manufacturing Method: Pasteurized, homogenized dairy liquid
Why Manufacturers Choose It: It delivers familiar dairy flavor, creamy texture, and complete protein at low cost.
Commonly Found In: milk chocolate; chocolate coating; protein shakes; ice cream; yogurt
Health Score: 7
Bottom Line: Whole milk is a nutrient‑dense dairy option if you tolerate lactose and include animal foods. Main cautions are allergy and dose‑dependent lactose intolerance; processing is limited to safety steps like pasteurization.
Micronutrients: ["Calcium","Vitamin B12 (Cobalamin)","Vitamin B2 (Riboflavin)"]
Antioxidants: ["Conjugated linoleic acid (CLA)","Lactoferrin","Glutathione"]
Healthier Alternatives: Whole yogurt, Coconut milk, Oat milk
Scientific References:This ingredient information is backed by scientific research:
Hydrolysed beef gelatin
Non-gelling collagen peptides made from bovine collagen; used to add protein and improve texture/chew in snacks and supplements.
Category: Meat & Eggs
Subcategory: Meat
Processing Level: 9
Source: Bovine hides and bones
Purpose: Non-gelling protein used to fortify foods and improve chew.
Manufacturing Method: Enzymatic hydrolysis after collagen extraction
Why Manufacturers Choose It: Neutral taste, dissolves in cold liquids, and creates a soft, stable chew at a lower cost than many complete proteins.
Commonly Found In: protein bars, gummies, marshmallows, yogurts, capsules
Health Score: 7
Bottom Line: Hydrolysed beef gelatin is a processed collagen protein that boosts protein and improves chew without gelling. It is generally safe at common intakes, but it is not a complete protein—pair it with complete proteins or choose non‑mammalian options if that better fits your needs.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Egg white, Whey protein, Fish gelatin/peptides
Scientific References:This ingredient information is backed by scientific research:
Oligofructose
A short-chain prebiotic fiber (fructooligosaccharides, FOS) that provides mild sweetness and bulking. It ferments in the large intestine to feed beneficial bacteria.
Category: Additive
Processing Level: 7
Source: Chicory root
Purpose: Prebiotic soluble fiber that adds mild sweetness, bulk, and moisture retention.
Manufacturing Method: Enzymatic conversion or inulin hydrolysis with purification
Why Manufacturers Choose It: Provides fiber, sweetness, and texture while enabling prebiotic claims and blending easily.
Commonly Found In: nutrition bars, yogurts, cereals, beverages, infant formula
Health Score: 7
Bottom Line: This is a refined, fast‑fermenting prebiotic fiber that can support a healthier microbiome at modest doses but often causes gas if you overshoot. If you have IBS or follow low‑FODMAP, favor products with little or no oligofructose, or space out small servings.
Healthier Alternatives: Inulin, Resistant dextrin, Soluble corn fiber
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:
Rapeseed oil (canola)
A neutral-tasting vegetable oil pressed from rapeseed (Brassica napus/rapa); modern edible types (canola) are bred to be very low in erucic acid and glucosinolates.
Category: Fats & Oils
Subcategory: Seed Oils
Processing Level: 6
Source: Rapeseed
Purpose: Neutral seed oil supplying unsaturated fat and texture.
Manufacturing Method: Refined, bleached, deodorized (RBD) vegetable oil
Why Manufacturers Choose It: Neutral taste, good stability, favorable fat profile, and low cost.
Commonly Found In: Protein bars;Baked goods;Snack chips;Dressings;Margarine
Health Score: 8
Bottom Line: If you’re comparing oils in packaged foods, refined canola (rapeseed) is a sensible pick when it replaces higher‑saturated fats. For infant and toddler items, look for brands that meet strict limits on erucic acid and 3‑MCPD/GE; if you prefer to avoid solvent extraction, choose organic or expeller‑pressed.
Healthier Alternatives: Olive oil (extra-virgin), High-oleic sunflower oil, Pumpkin seed oil (culinary)
Scientific References:This ingredient information is backed by scientific research:
Cocoa powder
Finely milled, defatted cocoa solids made from fermented, roasted cacao beans; may be natural or alkalized (“Dutch-processed”).
Category: Cocoa & Chocolate
Subcategory: Cocoa
Processing Level: 3
Source: Defatted cacao bean solids
Purpose: Provides chocolate flavor and color.
Manufacturing Method: Roast, press, mill; optional alkalization
Why Manufacturers Choose It: Strong flavor and color at low cost.
Commonly Found In: ["protein bars","cookies","shakes","brownies","hot cocoa"]
Health Score: 7
Bottom Line: Unsweetened cocoa powder can be a sensible way to get chocolate flavor with some antioxidants and minerals. Choose natural (non-alkalized) cocoa to retain more flavanols, and be mindful of heavy-metal variability and mild stimulant effects.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["(−)-Epicatechin","Catechin","Procyanidins"]
Healthier Alternatives: Cacao nibs (ground), Natural cocoa (non-alkalized), Carob powder
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:
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:
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:
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:
Monoglyceride
An emulsifier made from glycerol and edible fatty acids; usually sold/used together with diglycerides and labeled as “mono- and diglycerides (E471)”.
Category: Additive
Subcategory: Emulsifiers
Processing Level: 8
Source: Vegetable oils and animal fats
Purpose: Emulsifier used to keep oil and water mixed and improve texture.
Manufacturing Method: Industrial glycerolysis and purification
Why Manufacturers Choose It: Strong performance at very low dose and cost.
Commonly Found In: bread; ice cream; margarine; peanut butter; salad dressings
Health Score: 8
Bottom Line: A refined, fat-based emulsifier considered safe at permitted uses and typically present in tiny amounts. Most consumers need not worry, but those concerned about processing, animal sourcing, or palm sustainability may want to check certifications.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Lecithin, Egg yolk, Butter (milk fat)
Scientific References:This ingredient information is backed by scientific research:
Canola lecithin
A multifunctional emulsifier made from canola (rapeseed) oil processing that helps oil and water mix, improves texture, and acts as a wetting and release agent in many foods.
Category: Additive
Subcategory: Emulsifiers
Processing Level: 6
Source: Rapeseed
Purpose: Plant-based emulsifier that helps oil and water mix and improves texture.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Delivers strong emulsifying and viscosity-reducing power at very low doses and is widely available at low cost.
Commonly Found In: ["Chocolate","Baked goods","Margarine","Plant milks","Snacks"]
Health Score: 9
Bottom Line: Canola lecithin is a refined, plant-based emulsifier used in tiny amounts and judged low risk at typical intakes by major regulators. If you want to avoid solvent‑intensive processing and optional bleaching, lean toward organic-certified products or choose foods with fewer emulsifiers.
Healthier Alternatives: Sunflower lecithin, Acacia gum (gum arabic), Oat flour emulsifier (phospholipid-rich fractions)
Scientific References:This ingredient information is backed by scientific research:
Sorbitan tristearate
A non-ionic emulsifier (also called Span 65) made by reacting sorbitol/sorbitan with stearic acid; used in small amounts to stabilize fats and keep mixtures smooth.
Category: Additive
Subcategory: Emulsifiers
Processing Level: 9
Source: Vegetable oils and sorbitol
Purpose: Emulsifier used to keep oils and water mixed and stabilize texture in high-fat foods.
Manufacturing Method: Esterification of sorbitan with stearic acid
Why Manufacturers Choose It: It delivers reliable emulsification at very low doses, stays effective at high heat, and is inexpensive.
Commonly Found In: chocolate, bakery mixes, whipped toppings, beverage whiteners, coatings
Health Score: 7
Bottom Line: Sorbitan tristearate is a synthetic emulsifier used in tiny amounts to keep fats and water mixed, and major agencies consider it safe at approved levels. Most people do not need to avoid it, though those minimizing synthetic additives can choose products using lecithin instead.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Sunflower lecithin, Mono- and diglycerides, Cocoa butter equivalents (CBEs) with lecithin
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:
Carob germ flour
Finely milled flour from the protein-rich germ (embryo) of carob seeds (Ceratonia siliqua), used as a plant protein source and functional flour in foods like bars and baked goods.
Category: Flours & Starches
Subcategory: Flours
Processing Level: 5
Source: Carob seed germ
Purpose: Protein-dense flour used to boost protein and add mild binding in foods.
Manufacturing Method: Mechanical separation, defat, dry mill
Why Manufacturers Choose It: High protein with neutral taste from a steady carob supply stream.
Commonly Found In: ["Protein bars", "Baked goods", "Meal shakes", "Snack bites", "Supplements"]
Health Score: 7.5
Bottom Line: Carob germ flour is a protein‑rich, minimally processed plant flour that can raise protein intake without stimulants. It’s generally favorable for most people; the main practical risk is aflatoxin in poorly handled lots, so buy from reputable, tested sources.
Micronutrients: ["Potassium","Magnesium","Iron"]
Antioxidants: ["β-sitosterol","Tannins","Polyphenols"]
Healthier Alternatives: Almond flour, Chickpea flour, Oat flour
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:
Pectin
A natural soluble fiber from fruit peels (mainly citrus and apple) used to gel, thicken, and stabilize foods.
Category: Additive
Subcategory: Stabilizers
Processing Level: 5
Source: Citrus peels and apple pomace
Purpose: Natural, water‑soluble fiber used to gel, thicken, and stabilize foods and drinks.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Clean‑label gelling with reliable performance at low doses from abundant byproducts.
Commonly Found In: Jams, jellies, fruit prep, gummies, acidic drinks
Health Score: 8
Bottom Line: Pectin is a purified fruit fiber extracted with acid and alcohol, and standards keep any solvent residues to trace levels. It’s a safe way to gel foods; count it as a small fiber boost unless you’re getting gram‑level amounts, and use extra caution with products for infants under 16 weeks.
Healthier Alternatives: Agar, Locust bean gum, Gelatin
Scientific References:This ingredient information is backed by scientific research:
Calcium carbonate
A naturally occurring mineral (chalk/limestone/marble) used to fortify foods with calcium and to act as a white colorant, mild base, anticaking and bulking agent.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 7
Source: Limestone and chalk
Purpose: White colorant and calcium fortifier used to regulate acidity and prevent clumping.
Manufacturing Method: Mined or precipitated mineral, then milled
Why Manufacturers Choose It: Low cost, very white, high‑calcium, and widely permitted across regions.
Commonly Found In: ["Powdered sugar","Chewing gum","Mints & candy","Cereals","Plant milks"]
Health Score: 8
Bottom Line: As a ground mineral, calcium carbonate in foods is considered safe and useful, but the health risk shows up when you stack fortified foods with high‑dose antacids or supplements. If you use calcium pills or CaCO3 antacids, count that calcium and aim to stay under about 2,500 mg per day from all sources.
Healthier Alternatives: Milk minerals (dairy), Lithothamnion (red algae) calcium, Tricalcium phosphate
Scientific References:This ingredient information is backed by scientific research: