Complete Ingredient Details
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:
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:
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:
Chocolate liquor
Ground, smooth paste of cacao nibs containing both cocoa butter and cocoa solids; despite the name, it has no alcohol.
Category: Cocoa & Chocolate
Subcategory: Chocolate
Processing Level: 4
Source: Roasted cacao nibs from cocoa beans
Purpose: Core chocolate base providing flavor, color, and structure.
Manufacturing Method: Roasted nibs finely ground to paste
Why Manufacturers Choose It: Delivers real chocolate flavor and melt while meeting legal cocoa content standards.
Commonly Found In: dark chocolate; baking chocolate; bars; coatings; chips
Health Score: 6
Bottom Line: Chocolate liquor is an unsweetened cocoa base that can deliver flavanols with potential vascular benefits, but levels depend on processing. The main health watch‑outs are cadmium and stimulants, so choose non‑alkalized, high‑quality products and keep portions moderate—especially for children and during pregnancy.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["Epicatechin","Catechin","Procyanidins"]
Healthier Alternatives: Cacao nibs, Natural cocoa powder, Carob powder
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:
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:
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:
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:
Whey protein concentrate
A dairy protein ingredient made by filtering liquid whey to raise its protein content (often ~35–80% protein), then drying to a powder.
Category: Dairy
Subcategory: Whey
Processing Level: 7
Source: Cow's milk whey
Purpose: High-quality, complete protein used to fortify foods and drinks.
Manufacturing Method: Membrane filtration and spray-drying
Why Manufacturers Choose It: High protein quality, neutral taste, and strong functionality at a competitive cost.
Commonly Found In: protein powders; nutrition bars; RTD shakes; high-protein cereal; yogurt drinks
Health Score: 8
Bottom Line: A filtered, dried dairy protein that offers high‑quality nutrition for most people with few safety concerns. The main caveats are milk allergy and lactose sensitivity—choose whey protein isolate if lactose bothers you.
Micronutrients: ["Calcium","Phosphorus","Potassium"]
Antioxidants: ["Lactoferrin","Alpha-lactalbumin peptides","Glutathione precursors (cysteine)"]
Healthier Alternatives: Skim milk powder, Egg white powder, Pea protein concentrate
Scientific References:This ingredient information is backed by scientific research:
Corn syrup
A sweet, thick syrup made by breaking down corn starch into smaller sugars (mainly glucose) that add sweetness, bind ingredients, and keep foods soft.
Category: Sugar
Subcategory: Syrups
Processing Level: 6
Source: Field corn starch
Purpose: Sweetener and humectant that binds ingredients and prevents crystallization.
Manufacturing Method: Acid/enzyme hydrolysis with refining
Why Manufacturers Choose It: Reliable binding and anti-crystallization at low cost with neutral flavor.
Commonly Found In: granola bars,protein bars,candies,snack mixes,baked goods
Health Score: 3
Bottom Line: Corn syrup is a refined glucose-based syrup that improves texture in many foods but functions nutritionally as added sugar with a high glycemic punch. Enjoy sparingly and watch total added-sugar intake.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Honey, Date paste, Maple syrup
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:
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:
Rice starch
A fine, white, neutral-tasting starch extracted from rice; used to thicken, bind, and create smooth, creamy textures. Naturally gluten-free when produced without cross-contact.
Category: Flours & Starches
Subcategory: Starches
Processing Level: 6
Source: Rice grain endosperm
Purpose: Starch used to thicken, bind, and create smooth textures.
Manufacturing Method: Wet milling with enzyme/alkali purification
Why Manufacturers Choose It: It delivers a smooth, white finish and can replace modified starches without additive E-numbers.
Commonly Found In: ["Protein bars","Infant formula","Coatings","Sauces","Gluten-free baking"]
Health Score: 7
Bottom Line: Rice starch is a refined, gluten‑free thickener that delivers very smooth texture but little nutrition. For most people it is safe in small amounts; the main watchouts are extra carbs and, for sulfite‑sensitive individuals, checking labels when needed.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Brown rice flour, Tapioca starch, Oat flour
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:
Corn starch
A refined carbohydrate powder from the endosperm of corn, used mainly to thicken, bind, and improve texture.
Category: Flours & Starches
Subcategory: Starches
Processing Level: 6
Source: Corn (maize) endosperm
Purpose: Refined starch used mainly to thicken and stabilize foods.
Manufacturing Method: Wet-milled, washed, dried, and milled
Why Manufacturers Choose It: Low cost, neutral taste, and reliable thickening.
Commonly Found In: Protein bars, Sauces, Gravies, Puddings, Baked goods
Health Score: 6
Bottom Line: Cornstarch is a highly refined starch that is safe at typical food levels but offers little nutrition beyond carbohydrate. If you manage blood sugar, watch portions, and if you need gluten-free foods, look for products that meet FDA’s gluten-free rule.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Tapioca starch, Potato starch, Arrowroot starch
Scientific References:This ingredient information is backed by scientific research: