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:
Isomaltooligosaccharide (tapioca)
A mildly sweet, starch-derived carbohydrate syrup/powder made of short glucose chains with mostly α-1,6 bonds; used to add bulk, bind, and sometimes count as fiber-like in some markets.
Category: Fibers
Processing Level: 7
Source: Cassava starch
Purpose: Bulking sweetener and binder for texture.
Manufacturing Method: Enzymatic conversion and purification
Why Manufacturers Choose It: Delivers bulk and chew with mild sweetness, enabling sugar‑reduction strategies in bars and snacks.
Commonly Found In: ["protein bars", "fiber syrup", "granola", "cookies", "shakes"]
Health Score: 5
Bottom Line: Treat most IMO as a refined carbohydrate: it helps bars hold together and taste mildly sweet but often behaves like sugar in your body. If you want fiber‑like benefits, choose products with FDA‑recognized fibers instead.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Date paste, Chicory root fiber (inulin), Soluble corn fiber
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:
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:
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:
Radish
A crunchy, peppery root vegetable from the mustard family; used fresh, dried, or as vegetable juice concentrate (often for natural pink/red color).
Category: Roots & Vegetables
Subcategory: Roots
Processing Level: 1
Source: Raphanus sativus root
Purpose: Natural pink/red color from vegetable juice used to tint foods.
Manufacturing Method: Wash, juice or dry, then mill
Why Manufacturers Choose It: It provides stable pink/red color in acidic foods with clean‑label appeal and minimal flavor at very low use levels.
Commonly Found In: salads, pickles, kimchi, veggie chips, natural colors
Health Score: 9
Bottom Line: Radish is a whole‑food ingredient that is generally safe and nutritious; in packaged foods it most often appears as a tiny amount of vegetable juice for pink/red color. Most people tolerate it well, with rare allergies and occasional irritation mainly linked to raw radish.
Micronutrients: ["Vitamin C","Potassium","Folate"]
Antioxidants: ["Anthocyanins","Isothiocyanates (e.g., sulforaphene)","Phenolic acids"]
Healthier Alternatives: Beet, Black carrot, Purple sweet potato
Scientific References:This ingredient information is backed by scientific research:
Safflower
Neutral-tasting seed oil (from Carthamus tinctorius) available in high-linoleic and high-oleic forms; used mainly as a cooking and formulation oil.
Category: Fats & Oils
Subcategory: Seed Oils
Processing Level: 2
Source: Safflower seeds
Purpose: Neutral seed oil used to add fat, carry flavors, and improve texture and shelf life.
Manufacturing Method: Pressed/extracted, then refined (RBD)
Why Manufacturers Choose It: Neutral flavor with high-heat stability in high‑oleic types and cost‑effective, reliable supply.
Commonly Found In: protein bars;snack chips;dressings;mayonnaise;baked goods
Health Score: 8
Bottom Line: On labels, safflower oil usually means a highly refined seed oil. “High‑oleic” versions are more heat‑stable and a better swap for saturated fats in packaged foods; conventional linoleic oil is more heat‑sensitive and adds omega‑6 without omega‑3.
Micronutrients: ["Vitamin E (alpha-tocopherol)","Phytosterols","Beta-sitosterol"]
Antioxidants: []
Healthier Alternatives: Extra-virgin olive oil, High-oleic sunflower oil, Avocado oil
Scientific References:This ingredient information is backed by scientific research:
Blackcurrant
A tart, deep-purple berry (Ribes nigrum) rich in vitamin C and purple anthocyanin pigments that give color and flavor to foods.
Category: Fruit
Processing Level: 1
Source: Blackcurrants
Purpose: Natural purple color and tart berry flavor with vitamin C.
Manufacturing Method: Natural fruit; washed, pressed; concentrated or dried
Why Manufacturers Choose It: Delivers vivid purple color and distinctive cassis flavor at low use levels while fitting clean‑label expectations.
Commonly Found In: protein bars, gummies, beverages, fruit snacks, yogurts
Health Score: 9
Bottom Line: For nutrients and potential glucose benefits, choose products that use real blackcurrant fruit, not just 'fruit juice (color)'. If you’re salicylate-sensitive or have a reactive gut, keep portions modest and skip concentrates.
Micronutrients: ["Vitamin C","Potassium","Vitamin K"]
Antioxidants: ["Anthocyanins","Quercetin","Proanthocyanidins"]
Healthier Alternatives: Blueberry, Blackberry, Tart cherry
Scientific References:This ingredient information is backed by scientific research:
Spirulina
A blue-green microalgae (Arthrospira) used in small amounts to add protein, color, and micronutrients.
Category: Plant Proteins
Processing Level: 3
Source: Freshwater cyanobacteria microalgae
Purpose: Provides natural blue-green color and adds protein and micronutrients.
Manufacturing Method: Harvest, wash, dry, and mill
Why Manufacturers Choose It: Delivers striking color and nutrient claims at very low use levels.
Commonly Found In: Smoothies; Protein bars; Green powders; Energy bites; Snack bars
Health Score: 7
Bottom Line: Spirulina can be a nutrient‑rich, natural color ingredient, but safety depends on clean cultivation and rigorous cyanotoxin testing. Choose tested products and use modest amounts for a generally well‑tolerated addition.
Micronutrients: ["Vitamin A","Iron","Vitamin B2 (Riboflavin)"]
Antioxidants: ["Phycocyanin","Chlorophyll a","Zeaxanthin"]
Healthier Alternatives: Pumpkin seed, Hemp protein, Almond
Scientific References:This ingredient information is backed by scientific research: