Complete Ingredient Details
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:
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:
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:
Cane syrup
A thick, brown-gold liquid sweetener made by concentrating sugarcane juice; similar in taste to light molasses but typically sweeter and less bitter.
Category: Sugar
Subcategory: Syrups
Processing Level: 4
Source: Sugarcane juice
Purpose: Concentrated sugar syrup used to sweeten and bind foods.
Manufacturing Method: Concentrated cane juice, clarified & evaporated
Why Manufacturers Choose It: Reliable sweetness and binding at low cost with a familiar, regulated name.
Commonly Found In: Granola bars,Snack syrups,Baked goods,Sauces,Confections
Health Score: 3
Bottom Line: Cane syrup is concentrated sugarcane juice that sweetens and binds foods but offers no health benefit beyond quick energy. Enjoy sparingly and count it toward your daily added‑sugar limit.
Healthier Alternatives: Honey, Date syrup, Maple syrup
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:
Nonfat milk
Cow’s milk with most fat removed (≈0% fat) but still naturally rich in high-quality protein (casein+whey), lactose, calcium, and B vitamins.
Category: Dairy
Subcategory: Milk & Cream
Processing Level: 4
Source: Cow's milk
Purpose: Low-fat dairy that provides complete protein, calcium, and B vitamins.
Manufacturing Method: Cream separated, pasteurized, homogenized
Why Manufacturers Choose It: Reliable dairy flavor and complete protein with minimal fat at a widely available, affordable price.
Commonly Found In: ready-to-drink milk; protein shakes; breakfast cereals; coffee drinks; meal bars
Health Score: 8
Bottom Line: If you tolerate lactose, nonfat milk is a nutrient‑dense, low‑fat way to get complete protein and calcium. The main caveat is lactose intolerance; consider lactose‑free versions if you’re sensitive.
Micronutrients: ["Calcium","Vitamin B2 (Riboflavin)","Vitamin B12"]
Antioxidants: []
Healthier Alternatives: Lactose-free milk, Fortified soy milk, Low-fat kefir/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:
Modified corn starch
A corn-based starch that’s been physically, enzymatically, or chemically altered so it thickens, stabilizes, or emulsifies foods more reliably (e.g., stays smooth after freezing and reheating).
Category: Flours & Starches
Subcategory: Starches
Processing Level: 9
Source: Corn starch
Purpose: Used to thicken, stabilize, and (for some types) emulsify foods so texture holds during processing and storage.
Manufacturing Method: Physically or chemically altered starch
Why Manufacturers Choose It: Reliable performance under heat, acid, and freezing at low cost with simple labeling.
Commonly Found In: ["protein bars","soups","sauces","puddings","frozen meals"]
Health Score: 7
Bottom Line: Modified corn starch is mainly a texture tool and is considered safe at the small amounts used in foods. It is nutritionally neutral unless it is a resistant (RS4) type, which can contribute fiber; otherwise it offers little beyond carbohydrates.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Arrowroot starch, Tapioca starch, Psyllium husk
Scientific References:This ingredient information is backed by scientific research:
Lactic acid
A mildly sour organic acid made by fermenting sugars; used to acidify, preserve, and enhance flavor in foods.
Category: Additive
Subcategory: Acids
Processing Level: 8
Source: Plant sugars
Purpose: Mild organic acid used to acidify foods, control pH, and inhibit microbes.
Manufacturing Method: Fermented sugars with industrial purification
Why Manufacturers Choose It: Dependable, clean‑tasting acidulant that boosts safety and flavor at low cost and low use levels.
Commonly Found In: ["pickles","yogurt","sourdough bread","deli meats","beverages"]
Health Score: 8
Bottom Line: This is a refined, fermentation‑derived acid that safely lowers pH to help keep foods safer. Avoid it for infants and be cautious if you have short bowel syndrome; it is not a probiotic and simply adds acidity.
Healthier Alternatives: Lemon juice, Vinegar, Starter culture fermentation
Scientific References:This ingredient information is backed by scientific research:
Vanilla extract
A natural flavor made by extracting the aromatic compounds from cured vanilla beans into a water–ethanol solution; used at very low levels to add warm, sweet aroma.
Category: Flavoring
Subcategory: Flavoring
Processing Level: 4
Source: Vanilla orchid beans
Purpose: Natural flavor used to add vanilla aroma and enhance sweetness perception.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Delivers a familiar, strong flavor at tiny doses with a clear legal standard.
Commonly Found In: Protein bars; cookies; ready-to-drink shakes; breakfast cereals; yogurts
Health Score: 9
Bottom Line: Vanilla extract is a natural flavor that delivers big aroma at tiny doses and has a strong safety record at typical intakes. The main consideration is its alcohol carrier, which is minimal in finished foods but relevant for strict alcohol avoidance.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Ground vanilla bean (vanilla powder), Vanilla bean paste, Cinnamon
Scientific References:This ingredient information is backed by scientific research:
Sodium caseinate
Milk-derived protein salt used to add protein and to stabilize/emulsify foods.
Category: Dairy
Subcategory: Caseins
Processing Level: 8
Source: Cow's milk casein
Purpose: Complete milk protein that emulsifies and stabilizes foods.
Manufacturing Method: Acid-precipitate casein, neutralize with NaOH, dry
Why Manufacturers Choose It: It delivers high-quality protein with excellent emulsifying performance and heat stability at a competitive cost.
Commonly Found In: protein powders, coffee creamers, bars, processed cheese, ice cream
Health Score: 8
Bottom Line: Sodium caseinate is a milk‑derived protein salt used to add protein and keep foods stable, and it is broadly considered safe. The main tradeoffs are added sodium and that it is a refined dairy ingredient.
Micronutrients: ["Calcium","Phosphorus","Sodium"]
Antioxidants: []
Healthier Alternatives: Milk protein isolate, Whey protein concentrate, Micellar casein
Scientific References:This ingredient information is backed by scientific research:
Arabic gum
A natural, water-soluble sap (hydrocolloid) from acacia trees used to stabilize, emulsify, and add soluble fiber with minimal thickness.
Category: Additive
Subcategory: Gums
Processing Level: 6
Source: Acacia trees
Purpose: Natural, water‑soluble fiber used mainly to emulsify and stabilize foods and beverages.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Excellent emulsification at very low viscosity, with broad regulatory acceptance and good heat/acid tolerance.
Commonly Found In: Soft drinks, confections, bakery glazes, flavor emulsions, supplements
Health Score: 8
Bottom Line: Arabic gum is a natural tree sap that’s dissolved, filtered, heat‑treated, and spray‑dried; some batches are bleached for clarity. On a label, it signals a safe stabilizer that adds a little soluble fiber—pace yourself only if large supplemental amounts give you gas or bloating.
Healthier Alternatives: Pectin, Guar gum, Locust bean gum
Scientific References:This ingredient information is backed by scientific research:
Cranberry
A small, very tart red berry (Vaccinium macrocarpon) used whole, dried, juiced, or as an extract; notable for polyphenols linked to urinary tract benefits.
Category: Fruit
Processing Level: 1
Source: Cranberries
Purpose: Tart fruit used for flavor, color, and polyphenol antioxidants.
Manufacturing Method: Cleaned, cut, juiced or dried
Why Manufacturers Choose It: Distinct tart flavor and stable red color with a consumer-friendly UTI halo.
Commonly Found In: protein bars; trail mix; granola; cereals; gummies
Health Score: 7
Bottom Line: Reach for cranberries when you want tart flavor and polyphenols, but favor unsweetened juice or low‑sugar dried fruit. If you’re after UTI support, choose products that specify PAC content or carry the FDA’s qualified claim, and avoid very high doses if you have stones or take warfarin.
Micronutrients: ["Vitamin C","Manganese","Vitamin K1"]
Antioxidants: ["Proanthocyanidins (A-type)","Anthocyanins","Quercetin"]
Healthier Alternatives: Blueberries, Cherries (tart), Strawberries
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:
Citric acid
A tart-tasting organic acid found naturally in citrus fruits and made at scale by fermenting sugars; used to acidify, preserve, and enhance flavor while chelating metals.
Category: Additive
Subcategory: Acids
Processing Level: 8
Source: lemons
Purpose: Acidulant used to sour foods, control pH, and chelate metals to protect color and flavor.
Manufacturing Method: Microbial fermentation with industrial purification
Why Manufacturers Choose It: It delivers reliable sourness and strong pH control at low cost with excellent solubility and availability.
Commonly Found In: ["soft drinks","candy","jams/jellies","sports drinks","canned fruit"]
Health Score: 8
Bottom Line: Citric acid is a highly refined, fermentation‑derived acidulant. If a product is very acidic—common in soft and sports drinks—limit frequent sipping and protect your teeth; the ingredient itself is considered low risk by major regulators.
Healthier Alternatives: Lemon juice, Malic acid, Vinegar (acetic acid)
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:
Elderberry juice concentrate
A concentrated juice made from ripe elderberries (Sambucus nigra) used mainly for deep purple color, fruity-tart flavor, and a small amount of natural sugars and polyphenols.
Category: Fruit
Processing Level: 4
Source: Ripe elderberries (Sambucus nigra)
Purpose: Natural purple color and berry flavor with minor sweetness.
Manufacturing Method: Juice, clarify, vacuum-concentrate, pasteurize
Why Manufacturers Choose It: Provides strong natural purple color and a familiar fruit label at very low use levels.
Commonly Found In: gummies; syrups; functional drinks; yogurt; protein bars
Health Score: 8
Bottom Line: Elderberry juice concentrate is best viewed as a natural color and flavor, not a medicine. It is generally safe when derived from ripe, processed berries; just watch total sugars in products that use it generously.
Micronutrients: ["Vitamin C","Potassium","Iron"]
Antioxidants: ["Anthocyanins","Quercetin","Proanthocyanidins"]
Healthier Alternatives: Blackcurrant puree, Purple sweet potato juice, Aronia (chokeberry) juice
Scientific References:This ingredient information is backed by scientific research:
High-oleic safflower oil
A refined vegetable oil from safflower seeds bred to be rich in oleic acid (>=70%), offering high heat stability and a neutral taste.
Category: Fats & Oils
Subcategory: Seed Oils
Processing Level: 6
Source: Safflower seeds
Purpose: Neutral, heat-stable oil providing mostly monounsaturated fat.
Manufacturing Method: Pressed, then refined (RBD)
Why Manufacturers Choose It: Excellent oxidative stability, neutral taste, and cost-effective performance.
Commonly Found In: Protein bars, nut butters, chips, baked goods, dressings
Health Score: 8
Bottom Line: This is a refined, high‑oleic seed oil that delivers mostly monounsaturated fat and is less prone to oxidation than many seed oils. Choose products labeled “high‑oleic” from makers that monitor 3‑MCPD/glycidyl esters; this oil doesn’t provide omega‑3s.
Healthier Alternatives: Olive oil (extra virgin), High-oleic sunflower oil, Avocado oil (virgin)
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:
Prune
Dried plum (Prunus domestica) used in foods for mild sweetness, fiber, and moisture retention.
Category: Fruit
Processing Level: 3
Source: Dried plum (Prunus domestica)
Purpose: Whole-fruit sweetener and binder that adds fiber, sorbitol, and potassium.
Manufacturing Method: Dehydrated whole fruit, pitted, sometimes pureed
Why Manufacturers Choose It: It reliably binds and retains moisture while providing mild sweetness and a fiber boost.
Commonly Found In: ["protein bars","granola bars","energy bites","muffins","sauces"]
Health Score: 8
Bottom Line: Prunes are a nutrient‑dense whole fruit that can support regularity and provide fiber and potassium. The main drawbacks are GI discomfort at higher intakes and extra sugars if you overdo portions or use concentrated forms.
Micronutrients: ["Potassium","Vitamin K","Copper"]
Antioxidants: ["Chlorogenic acids","Neochlorogenic acid","Anthocyanins"]
Healthier Alternatives: Date paste, Dried fig paste, Apple purée
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:
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:
Glycerin
A clear, sweet, syrupy liquid that holds water (a moisture-attracting compound called a humectant) and helps keep foods soft, moist, and stable.
Category: Additive
Subcategory: Other
Processing Level: 8
Source: Fats and oils
Purpose: Humectant and solvent that holds moisture, softens texture, and carries flavors in foods.
Manufacturing Method: Natural derivative with refined purification
Why Manufacturers Choose It: It reliably keeps products moist with neutral taste, consistent specs, and low cost.
Commonly Found In: ["Protein bars","Icing/frosting","Chewing gum","Dried fruit","Beverages"]
Health Score: 8
Bottom Line: Glycerin is a highly refined derivative of fats and oils and is considered safe at typical amounts. The real‑world risks are big, rapid servings (notably some slush drinks) and off‑spec supply—pace intake, especially for kids, and stick to products using verified food/USP‑grade glycerin.
Healthier Alternatives: Honey, Inulin, Date paste
Scientific References:This ingredient information is backed by scientific research:
Apple puree concentrate
Thick, concentrated apple purée made by removing water from cooked apples; used to sweeten, bind, and add moisture.
Category: Fruit
Processing Level: 4
Source: Apples
Purpose: Fruit-based sweetener and binder that retains moisture.
Manufacturing Method: Cooked purée concentrated under vacuum
Why Manufacturers Choose It: Delivers pumpable sweetness and binding with a familiar apple label.
Commonly Found In: bars; baby food; fruit snacks; sauces; beverages
Health Score: 6
Bottom Line: Apple purée concentrate is a fruit‑based sweetener and binder that many people tolerate well, but it is still concentrated sugar. Enjoy modest portions and check labels if you are sensitive to fructose or sulfites.
Micronutrients: ["Potassium","Vitamin C","Vitamin K"]
Antioxidants: ["Quercetin","Chlorogenic acid","Catechins"]
Healthier Alternatives: Date paste, Banana purée, Prune purée
Scientific References:This ingredient information is backed by scientific research:
Strawberry juice concentrate
Concentrated strawberry juice (typically ~65° Brix) used to add strawberry flavor, color, and natural sugars; made by removing water from strawberry juice and later diluted or used directly in foods.
Category: Fruit
Processing Level: 4
Source: Strawberries
Purpose: Concentrated juice used to add strawberry flavor, color, and natural sugars to foods and drinks.
Manufacturing Method: Juice, depectinize, evaporate, filter
Why Manufacturers Choose It: It delivers consistent strawberry flavor and color at low use rates with efficient shipping and easy dosing.
Commonly Found In: bars, yogurts, smoothies, candies, sauces
Health Score: 6
Bottom Line: Strawberry juice concentrate is a heat‑processed, sugar‑dense fruit ingredient. Choose products where it appears lower on the ingredient list and watch total sugars; pick whole‑fruit options when you want fiber and fuller phytonutrients.
Micronutrients: ["Vitamin C","Folate","Potassium"]
Antioxidants: ["Anthocyanins","Ellagic acid","Quercetin"]
Healthier Alternatives: Strawberry purée, Freeze-dried strawberry powder, Apple juice concentrate (for sweetening only)
Scientific References:This ingredient information is backed by scientific research:
Invert sugar
A liquid sweetener made by splitting table sugar (sucrose) into its two simpler sugars—glucose and fructose. It tastes a bit sweeter than sugar, keeps foods moist, and helps prevent grainy crystals.
Category: Sugar
Subcategory: Syrups
Processing Level: 6
Source: Cane or beet sugar
Purpose: Liquid sweetener that holds moisture and prevents crystallization.
Manufacturing Method: Acid or enzyme hydrolysis, then refine
Why Manufacturers Choose It: It delivers higher sweetness, moisture retention, and anti-crystallization at low cost.
Commonly Found In: ["cereal bars","granola bars","candies","baked goods","ice cream"]
Health Score: 4
Bottom Line: Invert sugar keeps foods moist and smooth, but nutritionally it is just added sugar. Enjoy sparingly and keep total added sugars under recommended limits.
Healthier Alternatives: Honey, Maple syrup, Date paste
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:
Dextrose
A simple sugar (glucose) used to sweeten, add bulk, bind, and help foods hold moisture (a moisture-retaining agent called a humectant). Rapidly absorbed and raises blood sugar quickly.
Category: Sugar
Subcategory: Sugars
Processing Level: 6
Source: Corn starch; also in fruits
Purpose: Nutritive sweetener used to add sweetness and retain moisture.
Manufacturing Method: Hydrolyze starch, refine, crystallize
Why Manufacturers Choose It: It is inexpensive, neutral-tasting, highly soluble, and reliably improves texture.
Commonly Found In: protein bars; sports gels; baked goods; drink mixes; candies
Health Score: 4
Bottom Line: Dextrose is a highly refined simple sugar that raises blood sugar quickly. It is useful for fast energy in specific situations but counts as added sugar, so keep portions modest.
Healthier Alternatives: Honey, Maple syrup, Date paste
Scientific References:This ingredient information is backed by scientific research:
Wheat fiber
Insoluble dietary fiber milled from wheat bran; adds bulk, improves texture, and helps regularity.
Category: Fibers
Processing Level: 5
Source: Wheat bran outer kernel layer
Purpose: Insoluble fiber used to increase stool bulk and speed transit.
Manufacturing Method: Mechanical milling and sieving
Why Manufacturers Choose It: It’s a low-cost, neutral-tasting way to raise labeled fiber grams.
Commonly Found In: protein bars, cereals, tortillas, baked goods, snacks
Health Score: 7
Bottom Line: Wheat fiber is a simple, mechanically milled insoluble fiber that reliably supports regularity for most people. The main cautions are wheat/gluten avoidance and possible IBS intolerance—start low and increase with water.
Micronutrients: ["Magnesium","Phosphorus","Niacin"]
Antioxidants: ["Ferulic acid","Lignans","Alkylresorcinols"]
Healthier Alternatives: Oat fiber (bran), Psyllium husk, Apple 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:
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:
Malic acid
A tart-tasting organic acid naturally present in many fruits (especially apples) and widely added to foods as an acidulant to sharpen flavor and control pH.
Category: Additive
Subcategory: Acids
Processing Level: 8
Source: Fruits; petrochemical maleic anhydride; fermentation
Purpose: Acidulant used to add sour taste and control pH.
Manufacturing Method: Chemical hydration or fermentation, then crystallize
Why Manufacturers Choose It: Delivers clean, long-lasting sourness and strong pH control at low cost.
Commonly Found In: sports drinks;hard candy;gummies;fruit snacks;baked goods
Health Score: 8
Bottom Line: A common food acid with a strong safety record at normal food levels; the main practical issue is mouth and dental irritation from very sour candies and drinks. If you prefer less processed inputs, look for L-malic or whole-food acids.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Lemon juice, Apple cider vinegar, Tartaric acid
Scientific References:This ingredient information is backed by scientific research:
Guar gum
A plant-based thickener and stabilizer made by milling the endosperm of guar (cluster bean) seeds; provides high viscosity at very low levels.
Category: Additive
Subcategory: Gums
Processing Level: 6
Source: Guar seeds
Purpose: Plant-based thickener and stabilizer that builds viscosity and keeps mixtures uniform.
Manufacturing Method: Mechanical milling; optional alcohol purification
Why Manufacturers Choose It: Exceptional thickening at very low, low-cost doses with good heat, cold, and pH stability.
Commonly Found In: gluten-free baking, ice cream, yogurt, sauces, plant milks
Health Score: 8
Bottom Line: Guar gum is a refined, plant‑based thickener used in tiny amounts and is considered safe in foods. Skip concentrated “guar diet” tablets, and be cautious with products for very young infants or if you’re prone to gas—PHGG is usually easier on the gut.
Healthier Alternatives: Locust bean gum, Psyllium husk, Partially hydrolyzed guar gum (PHGG)
Scientific References:This ingredient information is backed by scientific research:
Calcium phosphate
A family of calcium–phosphate salts (mono-, di-, and tribasic) used as leavening acids, anti-caking agents, and mineral fortifiers in foods.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Phosphate rock
Purpose: Leavening acid and anti-caking agent that can also fortify calcium and phosphorus.
Manufacturing Method: Neutralize, precipitate, filter, dry, mill
Why Manufacturers Choose It: Consistent leavening and free‑flow at low cost with neutral taste.
Commonly Found In: ["Baking powder","Self-rising flour","Powdered mixes","Table salt","Infant cereal"]
Health Score: 7
Bottom Line: This is a refined, highly absorbable phosphate. Choose products that don’t stack multiple “phosphate” additives, and limit them if you have kidney disease or rely on many processed foods—check labels for monocalcium, dicalcium, or tricalcium phosphate (E341).
Healthier Alternatives: Cream of tartar, Calcium carbonate, Rice flour (as anti-caking aid)
Scientific References:This ingredient information is backed by scientific research:
Ascorbic acid
Vitamin C used in foods to prevent oxidation, keep color and flavor, strengthen dough, and add nutrition.
Category: Additive
Subcategory: Antioxidants
Processing Level: 8
Source: Corn or cassava
Purpose: Antioxidant that preserves color and adds vitamin C.
Manufacturing Method: Biotech fermentation with industrial purification
Why Manufacturers Choose It: It’s a low‑cost, reliable antioxidant and color protector that also fortifies with vitamin C.
Commonly Found In: breads, juices, cured meats, cut fruit, supplements
Health Score: 9
Bottom Line: Ascorbic acid is a highly refined, fermentation‑derived form of vitamin C that’s safe at the tiny amounts used in foods. Treat supplements with care—keep doses modest, and be cautious if you’re prone to kidney stones or have iron overload.
Healthier Alternatives: Lemon or acerola juice, Rosehip extract, Acerola concentrate
Scientific References:This ingredient information is backed by scientific research:
Magnesium oxide
An inorganic mineral compound (MgO) used in foods and supplements mainly to supply magnesium; also functions as an anti-caking, pH-control, and firming agent.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Calcined magnesium hydroxide or carbonate
Purpose: Adds magnesium and serves as an anti-caking and pH-control agent.
Manufacturing Method: High-heat calcination and milling
Why Manufacturers Choose It: Very high magnesium content at low cost with reliable anti-caking performance.
Commonly Found In: supplements; fortified bars; drink mixes; spice blends; table salt
Health Score: 7
Bottom Line: Magnesium oxide is a safe, inexpensive way to add magnesium and keep powders free-flowing, but it is absorbed less well than several other magnesium salts. For most people, food-level exposure is low risk; GI side effects mainly arise from higher-dose supplements.
Micronutrients: ["Magnesium"]
Antioxidants: []
Healthier Alternatives: Magnesium citrate, Magnesium glycinate, Magnesium chloride
Scientific References:This ingredient information is backed by scientific research:
Tocopheryl acetate
A stabilized, shelf-friendly form of vitamin E (alpha-tocopherol) that the body converts to active vitamin E; used mainly to fortify foods and help protect fats from going rancid.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 9
Source: Vegetable oils and acetic acid
Purpose: Antioxidant used to fortify foods with vitamin E.
Manufacturing Method: Chemical esterification with purification
Why Manufacturers Choose It: It stays stable through processing and storage and is easy to dose in many products.
Commonly Found In: ["protein bars","multivitamins","fortified cereals","meal shakes","dressings"]
Health Score: 8
Bottom Line: A stabilized vitamin E source used to fortify foods and protect fats, tocopheryl acetate is well‑supported as safe at typical food levels. The main caution is with high‑dose supplements, which can raise bleeding risk.
Micronutrients: ["Vitamin E (alpha-tocopherol)"]
Antioxidants: []
Healthier Alternatives: Mixed tocopherols, Rosemary extract, Ascorbyl palmitate
Scientific References:This ingredient information is backed by scientific research:
Niacin
An essential B vitamin (B3) added to foods and supplements to support energy metabolism; most commonly present as nicotinic acid or niacinamide (nicotinamide).
Category: Vitamins, Minerals & Phytonutrients
Subcategory: Vitamins
Processing Level: 8
Source: Petrochemical-derived pyridine synthesis
Purpose: Nutrient supplement providing vitamin B3 for fortification.
Manufacturing Method: Chemical synthesis with purification
Why Manufacturers Choose It: Tiny, stable doses reliably hit labeled %DV without changing taste.
Commonly Found In: ["protein bars", "breakfast cereals", "meal shakes", "multivitamins", "energy drinks"]
Health Score: 8
Bottom Line: Niacin is an essential vitamin added in small amounts to prevent deficiency and support energy metabolism. It is safe for most people at label levels, but combining multiple fortified foods and supplements can exceed the UL and cause flushing, especially with nicotinic acid.
Micronutrients: ["Vitamin B3 (Niacin)","Vitamin B6","Riboflavin"]
Antioxidants: []
Healthier Alternatives: Sunflower seeds, Peanuts, Tuna
Scientific References:This ingredient information is backed by scientific research:
Zinc oxide
An inorganic mineral (ZnO) added to foods and supplements as a stable source of dietary zinc.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Zinc ore or refined zinc metal
Purpose: Stable zinc source used to fortify foods and supplements.
Manufacturing Method: Mineral oxide with food-grade purification
Why Manufacturers Choose It: Very high zinc content, low cost, and excellent stability with minimal impact on taste.
Commonly Found In: Protein bars;Fortified cereals;Meal replacements;Drink mixes;Multivitamins
Health Score: 8
Bottom Line: Zinc oxide is a purified mineral used in tiny amounts to add essential zinc to foods and supplements. It is safe for most people at typical intakes; the main caution is avoiding long‑term high doses that can reduce copper levels.
Micronutrients: ["Zinc"]
Antioxidants: []
Healthier Alternatives: Pumpkin seeds, Oysters (powder), Chickpeas
Scientific References:This ingredient information is backed by scientific research:
Calcium pantothenate (vitamin B5)
A stable, supplemental form of vitamin B5 used to fortify foods and supplements; it’s the calcium salt of pantothenic acid.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 8
Source: Microbial fermentation or chemical synthesis
Purpose: Fortifies foods and supplements with vitamin B5.
Manufacturing Method: Fermented or synthetic, then purified
Why Manufacturers Choose It: Chosen for stability, regulatory approval, and precise low-dose delivery.
Commonly Found In: multivitamins; cereals; nutrition bars; drinks; infant formula
Health Score: 9
Bottom Line: Calcium pantothenate is a standard, safe way to add vitamin B5 to foods and supplements. At the tiny amounts used in foods, it supports adequate intake with minimal risk; issues arise mainly with unnecessary megadose supplements.
Micronutrients: ["Vitamin B5 (Pantothenic acid)"]
Antioxidants: []
Healthier Alternatives: Brewer’s yeast (inactive), Sunflower seeds, Shiitake mushrooms (dried)
Scientific References:This ingredient information is backed by scientific research:
Ferrous fumarate
An iron (Fe2+) salt used to add dietary iron to foods and supplements; commonly chosen for high iron content per gram and decent stability.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: Minerals
Processing Level: 8
Source: Iron fumarate mineral salt
Purpose: Adds bioavailable iron to foods and supplements.
Manufacturing Method: React iron salt with fumarate, purify
Why Manufacturers Choose It: High iron per gram with acceptable absorption and minimal taste or color impact.
Commonly Found In: multivitamins, infant cereal, breakfast bars, protein bars, meal shakes
Health Score: 7
Bottom Line: A well‑established iron source that effectively addresses low iron but often causes GI side effects at higher doses. Safe and useful for most people when used as directed, but avoid extra iron if you have iron‑overload conditions and keep supplements away from children.
Micronutrients: ["Iron"]
Antioxidants: []
Healthier Alternatives: Pumpkin seeds, Blackstrap molasses, Heme iron from beef liver powder
Scientific References:This ingredient information is backed by scientific research:
Pyridoxine hydrochloride
A lab-made form of vitamin B6 used to fortify foods and in supplements; it’s the stable hydrochloride salt of pyridoxine.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 9
Source: Chemical synthesis
Purpose: Added vitamin B6 used to fortify foods and supplements.
Manufacturing Method: Chemical synthesis and crystallization
Why Manufacturers Choose It: Stable, low-cost, and precise at milligram doses.
Commonly Found In: fortified cereals, nutrition bars, meal shakes, supplements, infant formula
Health Score: 8
Bottom Line: At label levels, pyridoxine HCl safely supplies vitamin B6 to meet daily needs. The main risk is from chronic high-dose supplements or stacking multiple products, so check totals—especially if you take levodopa without carbidopa.
Micronutrients: ["Vitamin B6 (Pyridoxine)"]
Antioxidants: []
Healthier Alternatives: Brewer's yeast (inactive), Chickpea flour, Sunflower seeds
Scientific References:This ingredient information is backed by scientific research:
Riboflavin
Vitamin B2 — an essential B-vitamin added in tiny amounts to support energy metabolism; also approved as a natural yellow food color (E101).
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 8
Source: Microbial fermentation or chemical synthesis
Purpose: Essential B-vitamin used to fortify foods and add yellow color.
Manufacturing Method: Microbial fermentation, then purification
Why Manufacturers Choose It: Precise dosing without flavor and doubles as a low-cost yellow color.
Commonly Found In: cereals; protein bars; drinks; meal shakes; breads
Health Score: 9
Bottom Line: Riboflavin (vitamin B2) is an essential nutrient added in tiny amounts to support energy metabolism and is widely considered safe at typical use levels. Most concerns involve high-dose supplements, which your body largely excretes.
Micronutrients: ["Vitamin B2 (Riboflavin)"]
Antioxidants: []
Healthier Alternatives: Nutritional yeast, Milk powder, Eggs
Scientific References:This ingredient information is backed by scientific research:
Thiamin mononitrate
A stable, supplemental form of vitamin B1 used to fortify foods and meet Daily Value targets.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 8
Source: Synthetic vitamin B1 salt
Purpose: Adds vitamin B1 to foods and supplements for fortification.
Manufacturing Method: Salt formation & purification
Why Manufacturers Choose It: Stable in dry products, inexpensive, and widely approved.
Commonly Found In: ["enriched flour","breakfast cereals","meal bars","instant rice","supplements"]
Health Score: 9
Bottom Line: Thiamin mononitrate is a well‑vetted, stable form of vitamin B1 used to fortify foods and supplements, with a strong safety record at everyday intakes. For most people, it’s a net positive source of B1; just check the %DV to see how much you’re getting.
Micronutrients: ["Vitamin B1 (Thiamine)"]
Antioxidants: []
Healthier Alternatives: Nutritional yeast, Whole wheat flour, Sunflower seeds
Scientific References:This ingredient information is backed by scientific research:
Folic acid
A synthetic form of vitamin B9 added to foods and supplements to support DNA synthesis and red blood cell formation.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 9
Source: Chemical synthesis of vitamin B9
Purpose: Vitamin B9 fortifier that helps meet folate needs and lowers neural tube defect risk.
Manufacturing Method: Synthetic vitamin with industrial purification
Why Manufacturers Choose It: Stable, inexpensive, and easy to dose precisely under approved fortification rules.
Commonly Found In: protein bars; cereals; meal shakes; enriched flour; prenatal vitamins
Health Score: 8
Bottom Line: Folic acid is a synthetic form of vitamin B9 added in tiny, regulated amounts to many foods and supplements. At typical intakes it is safe and supports health, but avoid high‑dose supplements unless advised—especially if your B12 status is uncertain.
Micronutrients: ["Folate (Vitamin B9)","Vitamin B12 (related risk interaction)","Iron (often co-fortified)"]
Antioxidants: []
Healthier Alternatives: Spinach (folate), L-5-Methylfolate, Lentils (folate)
Scientific References:This ingredient information is backed by scientific research:
Chromium chloride
A lab-made mineral salt supplying trivalent chromium (Cr(III))—sometimes added in microgram amounts to fortified foods and dietary supplements as a trace mineral.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Industrial synthesis from chromium oxide
Purpose: Trace mineral source providing trivalent chromium.
Manufacturing Method: Synthesize salt; purify and dry
Why Manufacturers Choose It: Cheap, stable, and precise microgram dosing.
Commonly Found In: multivitamins, sports drinks, meal bars, dieting shakes, TPN solutions
Health Score: 7
Bottom Line: Chromium chloride is a lab-made mineral salt used in tiny amounts to supply essential chromium. It appears safe at modest doses, but high-dose supplements are unnecessary for most people and not well studied long term.
Micronutrients: ["Chromium"]
Antioxidants: []
Healthier Alternatives: Brewer's yeast (nutritional yeast), Whole grains, Meats & nuts
Scientific References:This ingredient information is backed by scientific research:
Biotin
A water-soluble B vitamin (B7) added in tiny amounts to fortify foods or sold in supplements; it helps enzymes that process fats, carbs, and amino acids.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: Vitamins
Processing Level: 8
Source: Chemical synthesis or microbial fermentation
Purpose: Water-soluble B vitamin used to fortify foods and meet the Daily Value.
Manufacturing Method: Purified vitamin via synthesis or fermentation
Why Manufacturers Choose It: Delivers 100% DV in microgram doses with no taste impact at low cost.
Commonly Found In: ["protein bars","multivitamins","meal shakes","energy drinks","hair-nail gummies"]
Health Score: 9
Bottom Line: Biotin is an essential B vitamin, and the tiny amounts added to foods are safe and help meet daily needs. The main caution is with milligram-level supplements, which can distort certain lab tests without clear added benefit for most people.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Egg yolk, Liver (beef or chicken), Sunflower seeds
Scientific References:This ingredient information is backed by scientific research:
Sodium selenite
An inorganic mineral salt used in tiny amounts to add the essential trace mineral selenium to foods and supplements.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Copper refining by-product, synthesized salt
Purpose: Trace mineral source used to add selenium.
Manufacturing Method: Industrial synthesis from mineral by-product
Why Manufacturers Choose It: Cheap, highly soluble, and easy to dose precisely at microgram levels.
Commonly Found In: multivitamins, infant formula, fortified bars, meal replacements, pet/feed
Health Score: 7
Bottom Line: Sodium selenite safely delivers essential selenium at the tiny amounts used in fortified foods. Because too much selenium can be harmful, avoid stacking multiple supplements or many selenium‑fortified products.
Micronutrients: ["Selenium"]
Antioxidants: []
Healthier Alternatives: Selenium yeast, Brazil nut flour (controlled dose), Selenium-enriched milk powders
Scientific References:This ingredient information is backed by scientific research:
Sodium molybdate
A mineral salt that provides molybdenum (an essential trace element) for fortified foods and supplements.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Molybdenum ore–derived mineral salt
Purpose: Provides molybdenum for trace-mineral fortification.
Manufacturing Method: Synthesized salt, then purified and crystallized
Why Manufacturers Choose It: It is highly soluble, stable, inexpensive, and enables precise microgram dosing.
Commonly Found In: ["protein bars","meal shakes","sports powders","multivitamins","fortified drinks"]
Health Score: 8
Bottom Line: Sodium molybdate is a refined mineral fortificant that supplies essential molybdenum. At the tiny amounts used in foods, it is generally safe; problems arise mainly with large supplemental doses.
Micronutrients: ["Molybdenum","Iron (trace co-occurrence in foods)","Zinc (trace co-occurrence in foods)"]
Antioxidants: []
Healthier Alternatives: Lentils, Whole grains (e.g., oats, buckwheat), Sesame seeds
Scientific References:This ingredient information is backed by scientific research: