Ingredient Report

5
Ingredients
0
Additives
Soy

Ingredient List

Plant Proteins
Soy protein concentrate

Soybeans

Flours & Starches
Tapioca starch

Cassava root

Fruit
Apple

Malus domestica fruit

Fruit
Pear

Pear fruit

Flours & Starches
Soy flour

Milled soybeans

Complete Ingredient Details

Soy protein concentrate

A soy-derived ingredient with ~65–70% protein, made by removing most sugars from defatted soy to boost protein and improve texture in foods like bars and meat alternatives.

Category: Plant Proteins
Processing Level: 7
Source: Soybeans
Purpose: Concentrated soy protein used to raise protein and improve texture in foods.
Manufacturing Method: Defatted meal, alcohol wash, dry & mill
Why Manufacturers Choose It: High protein at low cost with strong water-binding and neutral flavor.
Commonly Found In: protein bars; RTD shakes; meat analogs; baked goods; cereals
Health Score: 7
Bottom Line: Soy protein concentrate is a refined but effective way to add substantial plant protein. Choose organic if you want to avoid hexane processing, and space intake from thyroid medication if advised by your clinician.
Micronutrients: ["Iron","Potassium","Phosphorus"]
Antioxidants: ["Isoflavones (genistein)","Isoflavones (daidzein)","Tocopherols"]
Healthier Alternatives: Pumpkin seed protein, Pea protein concentrate, Almond protein (defatted meal)
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

Apple

Whole apple or apple-derived pieces/powder used for natural flavor, mild sweetness, fiber, and bulk in snack bars.

Category: Fruit
Processing Level: 1
Source: Malus domestica fruit
Purpose: Adds natural flavor, sweetness, and fiber.
Manufacturing Method: Wash, cut, dry or mill
Why Manufacturers Choose It: Apples are familiar and versatile ingredients available year-round.
Commonly Found In: Snack bars; dried fruit mixes; breakfast cereals; sauces; baby foods
Health Score: 8
Bottom Line: Apples are a nutritious fruit that offers health benefits primarily through their fiber and antioxidant content, with few risks for most people. However, those with specific sensitivities, like allergies or digestive issues, should consume them mindfully.
Micronutrients: ["Vitamin C","Potassium","Vitamin K"]
Antioxidants: ["Quercetin","Chlorogenic acid","Procyanidins"]
Healthier Alternatives: Pear, Raisins, Date pieces

Pear

A sweet, fiber-rich tree fruit (Pyrus spp.) eaten fresh, dried, or as puree; adds natural sweetness, moisture, and subtle floral flavor.

Category: Fruit
Processing Level: 1
Source: Pear fruit
Purpose: Natural sweetener that holds moisture and adds fiber.
Manufacturing Method: Washed, cut, dried or pureed
Why Manufacturers Choose It: Label-friendly sweetness and moisture with a mild flavor and fiber.
Commonly Found In: fruit bars;purees;yogurt;baby food;dried snacks
Health Score: 8
Bottom Line: Whole pears are a nutritious way to add gentle sweetness and fiber with a low glycemic impact. Main caveats are FODMAP sensitivity and sugar-dense juice or puree concentrates.
Micronutrients: ["Vitamin C","Vitamin K","Potassium"]
Antioxidants: ["Chlorogenic acid","Quercetin","Procyanidins"]
Healthier Alternatives: Apple, Banana, Dates

Soy flour

Finely milled soybean flour (full-fat or defatted). It boosts protein, binds water, improves texture/color in baked goods, and is a common plant-protein base in snacks and bars.

Category: Flours & Starches
Subcategory: Flours
Processing Level: 4
Source: Milled soybeans
Purpose: Protein-rich flour used to boost protein and bind water.
Manufacturing Method: Dehull, extract oil, toast, mill & sieve
Why Manufacturers Choose It: It delivers high protein and binding at low cost and is widely available.
Commonly Found In: protein bars; cookies; breads; gluten-free mixes; meat analogs
Health Score: 7
Bottom Line: Soy flour is a protein‑dense, low‑GI plant flour that can be a useful way to add protein and nutrients. The main caveat is how it’s made: defatted versions are solvent‑extracted, so choose full‑fat or organic if you prefer to avoid that.
Micronutrients: ["Iron","Folate","Potassium"]
Antioxidants: ["Genistein","Daidzein","Glycitein"]
Healthier Alternatives: Oat flour, Chickpea flour, Almond flour

About This Report

This ingredient report provides detailed information about every ingredient in TREK Berry Burst protein bar, based on the latest research. Click on any ingredient card to learn more about its source, processing, health effects, and safety information.

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