Complete Ingredient Details
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:
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:
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:
Tigernut flour
Naturally sweet, gluten-free flour milled from the dried tubers (not nuts) of Cyperus esculentus (also called chufa). High in fiber and healthy fats; often used to replace part of wheat or nut flours.
Category: Flours & Starches
Subcategory: Flours
Processing Level: 2
Source: Tuber of Cyperus esculentus
Purpose: Whole-food flour used to add fiber and bulk in gluten-free, nut-free products.
Manufacturing Method: Wash, dry, peel, mill
Why Manufacturers Choose It: Nut-free, gluten-free label appeal with natural sweetness and fiber that improve texture.
Commonly Found In: ["protein bars", "energy balls", "granola", "cookies", "pancakes"]
Health Score: 8
Bottom Line: Tigernut flour is a minimally processed, tuber‑based flour that adds useful fiber to gluten‑free and nut‑free products. Most people tolerate it well in modest amounts; the main cautions are digestive comfort and avoiding solvent‑processed defatted versions if that matters to you.
Micronutrients: ["Vitamin E","Potassium","Iron"]
Antioxidants: ["Phenolic acids","Catechins","Flavonoids"]
Healthier Alternatives: Cassava flour, Sweet potato flour, Oat flour
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:
Glucose syrup
A clear, viscous starch sugar made by breaking starch into smaller sugars (mainly glucose) that sweeten, bind, and keep snacks chewy.
Category: Sugar
Subcategory: Syrups
Processing Level: 6
Source: Corn, wheat, potato, tapioca starches
Purpose: Sweet, viscous binder that prevents crystallization and keeps foods chewy.
Manufacturing Method: Enzymatic starch hydrolysis, refined
Why Manufacturers Choose It: Delivers reliable binding and sweetness at low cost with a neutral flavor.
Commonly Found In: protein bars,granola bars,cereals,candies,baked goods
Health Score: 3
Bottom Line: Glucose syrup is a highly refined sugar used for texture and binding; nutritionally, it mainly adds rapidly absorbed calories. If you choose products with it, keep portions small and watch total added sugars.
Healthier Alternatives: Honey, Date paste, Maple 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:
Coconut oil
A plant fat pressed from coconut kernel; solid at room temperature, melts quickly, mild coconut aroma if unrefined.
Category: Fats & Oils
Subcategory: Plant Fats
Processing Level: 4
Source: Coconuts
Purpose: Solid plant fat used to provide structure, mouthfeel, and stability in foods.
Manufacturing Method: Pressed and refined; steam-deodorized
Why Manufacturers Choose It: Sharp melt, long shelf life, and low cost.
Commonly Found In: protein bars; granola; compound coatings; baked goods; creamers
Health Score: 5
Bottom Line: This is a highly saturated, often refined plant fat. Keep it small in your diet and get most of your fats from unsaturated oils; if a product lists coconut oil high on the label, treat it as a saturated‑fat‑dense choice and balance the rest of your day accordingly.
Healthier Alternatives: Olive oil (extra-virgin), High-oleic sunflower oil, Cocoa butter
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:
Coconut milk powder
Spray-dried coconut milk that reconstitutes with water to provide rich, creamy flavor and fat; many commercial versions include carriers such as maltodextrin and sometimes milk-derived sodium caseinate.
Category: Fats & Oils
Subcategory: Plant Fats
Processing Level: 7
Source: Mature coconut fruit endosperm
Purpose: Shelf-stable powder that delivers coconut fat, flavor, and creaminess.
Manufacturing Method: Spray-dried emulsion with carrier
Why Manufacturers Choose It: It blends easily into dry mixes, ships and stores well, and replaces canned coconut milk at lower cost.
Commonly Found In: protein bars,meal replacements,instant beverages,dessert mixes,plant creamers
Health Score: 6
Bottom Line: Tasty and convenient, but keep portions moderate for saturated fat and check labels for added milk proteins or sulfites.
Micronutrients: ["Manganese","Copper","Iron"]
Antioxidants: ["Phenolic acids","Tocopherols","Phytosterols"]
Healthier Alternatives: Coconut cream (canned), Coconut flour, Oat milk powder
Scientific References:This ingredient information is backed by scientific research:
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
Scientific References:This ingredient information is backed by scientific research:
Date
Whole dried fruit from the date palm (Phoenix dactylifera); naturally sweet, sticky, and fiber-rich, often used as a binder and sweetener in bars.
Category: Fruit
Processing Level: 1
Source: Date palm fruit
Purpose: Natural sweetener and binder that adds fiber and minerals.
Manufacturing Method: Harvest, dry, pit, and pack
Why Manufacturers Choose It: Enables clean‑label sweetness and strong binding while supporting “no added sugar” positioning.
Commonly Found In: protein bars, energy balls, granola, smoothies, baked goods
Health Score: 7
Bottom Line: Whole dates and date paste are minimally processed and bring fiber and minerals along with sweetness. If the label lists date syrup, treat it like sugar; choose products using whole dates or paste when you can, and keep portions small.
Micronutrients: ["Potassium","Magnesium","Vitamin B6"]
Antioxidants: ["Catechins","Ferulic acid","Protocatechuic acid"]
Healthier Alternatives: Raisins, Dried figs, Mashed banana
Scientific References:This ingredient information is backed by scientific research:
Date syrup
A thick, dark, single-ingredient sweetener made by extracting and concentrating juice from dates.
Category: Sugar
Subcategory: Syrups
Processing Level: 4
Source: Date palm fruit
Purpose: Natural syrup used to sweeten and bind foods.
Manufacturing Method: Water extract, filter, concentrate
Why Manufacturers Choose It: Sweetens and binds while fitting clean-label, vegan positioning.
Commonly Found In: granola bars; cereals; yogurt; sauces; baked goods
Health Score: 5
Bottom Line: Date syrup is a less‑processed, single‑ingredient sweetener that offers some polyphenols and minerals but is still mostly sugar. Enjoy in small amounts and favor gently processed products if you want to minimize heat‑formed byproducts like 5‑HMF.
Micronutrients: ["Potassium","Magnesium","Calcium"]
Antioxidants: ["Phenolic acids","Flavonoids","Tannins"]
Healthier Alternatives: Date paste, Honey, Maple syrup
Scientific References:This ingredient information is backed by scientific research:
Rice syrup
A starch-based liquid sweetener (often from brown rice) that is mostly maltose with some maltotriose and glucose; used to bind and sweeten foods.
Category: Sugar
Subcategory: Syrups
Processing Level: 5
Source: Rice grain starch
Purpose: Maltose-rich syrup used to sweeten and bind foods.
Manufacturing Method: Enzymatic starch hydrolysis, then evaporation
Why Manufacturers Choose It: Neutral flavor, strong binding, and reliable performance.
Commonly Found In: ["granola bars","cereal bars","rice milk","snack bites","baked goods"]
Health Score: 3
Bottom Line: Rice syrup binds well and tastes neutral, but health‑wise it is just added sugar with a very high glycemic punch. Source‑dependent inorganic arsenic can be a concern in brown rice syrups, so limit intake and avoid in infant foods.
Healthier Alternatives: Honey, Maple syrup, Date paste/syrup
Scientific References:This ingredient information is backed by scientific research:
Grape juice concentrate
A thick, syrupy concentrate made by removing water from grape juice; used as a natural sweetener, binder, and flavor in packaged foods.
Category: Sugar
Subcategory: Syrups
Processing Level: 4
Source: Pressed grapes (Vitis vinifera/labrusca)
Purpose: Sweetener that adds grape flavor and color.
Manufacturing Method: Pressed, clarified, evaporated under vacuum
Why Manufacturers Choose It: Chosen for 'from fruit' labeling, consistent sweetness, and moisture-binding that improves texture.
Commonly Found In: protein bars;fruit snacks;gummies;beverages;sauces
Health Score: 4
Bottom Line: Grape juice concentrate is a flavorful, ‘from fruit’ sweetener—nutritionally it mostly adds sugar, so use sparingly. Purple types offer some polyphenols, but not enough to offset the health downsides of excess added sugars.
Micronutrients: ["Vitamin C","Potassium","Manganese"]
Antioxidants: ["Anthocyanins","Procyanidins","Resveratrol"]
Healthier Alternatives: Date paste, Apple juice concentrate, Raisin paste
Scientific References:This ingredient information is backed by scientific research: